Black Unrefined Sugar (Kokuto)

Black Unrefined Sugar (Kokuto)Kokuto Okinawa Black Sugar has been made in Okinawa Prefecture since the 17th century. Black sugar sugarcane juice is boiled for hours until it becomes a syrup, then allowed to sit until it hardens into dry sugar. The whole blocks of sugar are a deep brown black colour, but when broken into smaller pieces they appear much lighter. Due to the lengthy slow cooking process, the sugar keeps the original molasses as well as a distinctive, rich, smoky

but kanzuri is even richer in umami flavour due to ageing with rice koji

good for rocky areas

Also works well as a Bain Marie pan

sealed with stones and aged for three years

the famous 300-year-old vinegar maker

The fish kettle is a large container with high sides that caters for the poaching of a whole fish

mincing and dicing of fruits and vegetables

The axe is forged to a curved bit

polishing and honing

renowned for their exceptional quality and traditional production methods

Fusilli pasta is a spiral-shaped pasta that's versatile and holds sauces well due to its twisted shape

handcrafted landing net is beautiful to behold and a fashion statement for the angler who owns and uses one