Kuromitsu: Difference between revisions

*Kuromitsu*
	Kuzumochi with kuromitsu and kinako
Alternative names	黒蜜
Type	Sugar syrup
Place of origin	Japan
Main ingredients	Kokutō
Similar dishes	Molasses
	Media: Kuromitsu;

Browse history interactively

← Previous edit

Content deleted Content added

VisualWikitext

Inline

Latest revision as of 01:42, 6 June 2023

Kuromitsu (黒蜜, literally "black honey") is a Japanese sugar syrup. It is similar to molasses, but thinner and milder.^[1]

It is typically made from unrefined kokutō (muscovado sugar), and is a central ingredient in many Japanese sweets. It is one of the ingredients used in making wagashi, and is eaten with kuzumochi, fruit, ice cream, and other confectionery.

References[edit]

^ Chen, Namiko (2019-07-10). "Kuromitsu (Black Sugar Syrup)". Just One Cookbook. Retrieved 2022-03-30.

Sources[edit]

Delicious Coma (food blog): kuro-mitsu at the Wayback Machine (archived November 14, 2010)
Taste of Zen: kuromitsu recipe Archived 2018-09-25 at the Wayback Machine

This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.

[1] Chen, Namiko (2019-07-10). "Kuromitsu (Black Sugar Syrup)". Just One Cookbook. Retrieved 2022-03-30.

[1]

@@ Line 1: / Line 1: @@
-{{italic title|reason=[[Category:Japanese words and phrases]]}}
+{{Short description|Japanese sugar syrup}}
+{{italic title|reason=[[Japanese words and phrases]]}}
 {{Infobox food
 | name = {{transl|ja|Kuromitsu}}

v t e Japanese food and drink
Main dishes	Bento Ekiben Jūbako Kyaraben Makunouchi Wappameshi Chahan Curry Katsu curry Donburi Chūkadon Katsudon Oyakodon Tekkadon Tenshindon Unadon Gyōza Gyūdon Hayashi rice Hirayachi Hiyamugi Kaki furai Kakuni Karaage Kushikatsu Monjayaki Nabemono Nikujaga Noodles Harusame saifun Ramen Champon Hiyashi chūka Kagoshima Muroran curry Tantan-men Tonkotsu Tsukemen Shirataki Soba Okinawa soba Yakisoba Sōmen Salad Udon Hōtō Yakiudon Oden Okonomiyaki Okowa Omurice Onigiri Tenmusu Onsen tamago Osechi Rice Glutinous Hatsuga genmai Kayu Sekihan Takikomi Zosui Sashimi Fugu Shabu-shabu Soki Sukiyaki Sushi History Sustainable Takoyaki Tamagoyaki Tempura Tokoroten Tonkatsu Tsukudani Tsukune Yakiniku Yakitori
Side dishes	Agedashi dōfu Bread Anpan Curry Melonpan Milk bread Yudane Chawanmushi Gari Korokke Miso soup Namasu Nattō Nukazuke Okazu Satsuma-age Shiokara Takuan Tororo Tsukemono
Beverages	Aquarius C.C. Lemon Calpis Canned coffee Boss Georgia Genmaicha Mugicha Lipovitan Oronamin C Pocari Sweat Ramune Sake Amazake Nigori Toso Shōchū Awamori Habushu Umeshu Tea History Bancha Green Gyokuro Hōjicha Kabuse Kukicha Matcha Sencha Yakult
Snacks / desserts	Amanattō Botan Rice Candy Daifuku Dango Chichi Kibi Dorayaki Karukan Konpeitō Manjū Mochi Agemochi Goheimochi Kankoro Kuzumochi Uirō Senbei Arare Shiruko Taiyaki Wagashi Warabimochi Yōkan Zunda-mochi
Ingredients / condiments	Anko Aonori Bamboo shoot Beni shōga Burdock Daikon Sakurajima Dashi Fish Kamaboko Mentaiko / tarako Surimi Tobiko Hijiki Kanzuri Karashi Katsuobushi Kombu Konnyaku Kuromitsu Kuzuko Mayonnaise Menma Mirin Miso MSG Mushrooms Enokitake Matsutake Shiitake Myoga Nori Sake kasu Panko Sansyō Sauce Ponzu Soy Tare Tonkatsu Worcestershire Sesame oil Shichimi Shiso Tenkasu Tofu Umeboshi Wasabi Yuzu Yuzu koshō
Utensils	Rice cooker Knives Deba bōchō Gyuto Kitchen Maguro bōchō Nakiri bōchō Santoku Sashimi bōchō Usuba bōchō Yanagi ba Shamoji Suribachi Zaru
Lists	Condiments Desserts and sweets Dishes Ramen Soups and stews Snacks Sushi and sashimi ingredients
Fruits	Square watermelon Yubari King Ruby Roman Shine Muscat
Related	Chinmi Kaiseki Omakase Teppanyaki Tokusanhin Teriyaki Umami Customs and etiquette Okinawan cuisine
Category

Latest revision as of 01:42, 6 June 2023

See also[edit]

References[edit]

Sources[edit]