Okinawa raw black sugar is a traditional product made exclusively on eight isolated islands of the archipelago. Crafted using know-how inherited from the Edo period, it is obtained simply by pressing and then concentrating sugarcane juice, without any refining. This method preserves the full aromatic and nutritional richness of the cane.
Harvested between December and April, the sugarcane is processed quickly after cutting to guarantee its quality. The extracted juice is filtered, concentrated, and then cooled to produce a black sugar with the deep, intense flavour characteristic of Okinawa.
A truly sustainable product, its production generates very little waste: the bagasse from the pressing is used as fuel, and the filtration residues are recycled into compost for the crops. Rich in vitamins and minerals, this sugar is an important element of Okinawa's culinary heritage and an essential resource for the local economies of the producing islands.
