Okinawa Sugar from Murakami Syouten - 500g

Wonderful sugar plus cook's perks

I don't have a sweet tooth, but this stuff is addictive. There's a lot going on in this sugar and it's exactly as described, especially the smoky and mineral notes. I've added it to other sugars in chutney and it's ideal for the sweet element in savoury sauces, especially miso sauce, but its daily use for me is to top yoghurt. A couple of spoonfuls scattered on top of a bowl of Fujicco-culture Caspian and left to dissolve a little is heaven. Important note: decant this sugar into a decent-sized container so you can give it a shake. That'll bring lumps to the surface, and yes, you could just break them up, but why do that when you can scoop them out and eat them as they are as cook's perks? You've slaved over that stove and this is your reward!

Great alternative to processed white sugar.

I have been looking more into the "Blue Zones" diets across the world due to the healthy longevity that their populations seem to enjoy. I read about this type of sugar from Okinawa from the book "Ikigai" and decided to give it a go. My experience has been good so far and the taste is great compared to refined white sugar from the supermarket. Will be buying this product again for sure, but it could do with coming in a bigger packet as 500g doesn't last long. Overall very good and recommended.