Hawaiian Black Sugar // 黒糖の作り方
As has become a yearly tradition, I'm once again spending an extended stay on the Big Island of Hawaii. This time, I finally tried making kokuto (Okinawan-style black sugar), something I’ve been wanting to do for a long time. It’s common to add lime (calcium hydroxide) during the boiling process, but it’s not essential—you can still make black sugar without it. Here are some key tips for making black sugar: ☆The timing to stop boiling is when the temperature reaches around 120°C (248°F). If you don’t have a thermometer, drop a bit of the syrup into water—if it no longer dissolves, it’s ready. Since the same pot retains heat and the syrup continues to evaporate slightly from residual heat, it might be a good idea to turn off the heat just a little early. ☆Once the heat is off, stir continuously. Without this step, it seems the syrup won’t crystallize into black sugar. ☆Even if you accidentally overcook it and it turns into hard candy, you can add water and reheat it to return it to syrup form—then try making kokuto again. My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs ----------------------------------------------------------------------- Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC ----------------------------------------------------------------------- Ingredients: makes about 200 grams black sugar from a single stalk of sugarcane Fresh sugarcane Instructions: 1. Harvest the sugarcane and extract the juice. 2. Simmer the juice over medium to high heat, skimming off any scum. 3. When the temperature reaches 120°C (248°F), or when a drop of the syrup doesn't dissolve in water, turn off the heat. 4. Stir continuously for about 20 minutes until it crystallizes. 5. Enjoy! ----------------------------------------------------------------------- 「材料」 サトウキビ（サトウキビ１本で黒糖200gくらい） 「作り方」 １、サトウキビを収穫し、ジュースを絞ります。 ２、絞ったジュースを中火〜強火でアクを取り除きながら煮詰めます。 ３、温度が120℃になるか、煮汁を水に垂らして水に溶けなかったら火を止めます。 ４、結晶化するまで20分ほど混ぜ続けます ５、エンジョイ！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 24-70mm F2.8 GM [SEL2470GM] Lens Filter : NiSI SWIFT VND Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio -----------------------------------------------------------------------
As has become a yearly tradition, I'm once again spending an extended stay on the Big Island of Hawaii. This time, I finally tried making kokuto (Okinawan-style black sugar), something I’ve been wanting to do for a long time. It’s common to add lime (calcium hydroxide) during the boiling process, but it’s not essential—you can still make black sugar without it. Here are some key tips for making black sugar: ☆The timing to stop boiling is when the temperature reaches around 120°C (248°F). If you don’t have a thermometer, drop a bit of the syrup into water—if it no longer dissolves, it’s ready. Since the same pot retains heat and the syrup continues to evaporate slightly from residual heat, it might be a good idea to turn off the heat just a little early. ☆Once the heat is off, stir continuously. Without this step, it seems the syrup won’t crystallize into black sugar. ☆Even if you accidentally overcook it and it turns into hard candy, you can add water and reheat it to return it to syrup form—then try making kokuto again. My Chef’s Knife : https://amzn.to/37pidmS My Petty Knife : https://amzn.to/3Jmdqjs ----------------------------------------------------------------------- Music : Epidemic Sound / http://share.epidemicsound.com/FQbHC ----------------------------------------------------------------------- Ingredients: makes about 200 grams black sugar from a single stalk of sugarcane Fresh sugarcane Instructions: 1. Harvest the sugarcane and extract the juice. 2. Simmer the juice over medium to high heat, skimming off any scum. 3. When the temperature reaches 120°C (248°F), or when a drop of the syrup doesn't dissolve in water, turn off the heat. 4. Stir continuously for about 20 minutes until it crystallizes. 5. Enjoy! ----------------------------------------------------------------------- 「材料」 サトウキビ（サトウキビ１本で黒糖200gくらい） 「作り方」 １、サトウキビを収穫し、ジュースを絞ります。 ２、絞ったジュースを中火〜強火でアクを取り除きながら煮詰めます。 ３、温度が120℃になるか、煮汁を水に垂らして水に溶けなかったら火を止めます。 ４、結晶化するまで20分ほど混ぜ続けます ５、エンジョイ！ ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 24-70mm F2.8 GM [SEL2470GM] Lens Filter : NiSI SWIFT VND Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio -----------------------------------------------------------------------