Brown sugar - Kurozato

Japanese: 黒砂糖 - くろざとう

A type of molasses sugar. Also called brown sugar. Lime and other clarifying agents are added to the pressed juice of sugarcane, and then the mixture is boiled down. When cooled with stirring, the sugar precipitates as a dark brown mass along with the molasses. The yield is around 15% of the raw sugarcane. The sugar content of first-class brown sugar is about 86%, and in addition to sucrose and invert sugar, it contains vitamins, minerals such as iron, and other impurities. This gives it a unique taste and aroma that is different from refined sugar, and when added in appropriate amounts to not only cheap sweets such as karinto, but also Japanese sweets such as yokan, it gives off a unique flavor. It is hygroscopic, so it does not store well.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

含蜜糖の一種。黒糖ともいう。サトウキビの圧搾汁に石灰などの清澄剤を加えたのち，煮つめる。攪拌しながら冷やすと砂糖が蜜とともに黒褐色の塊となり析出する。歩留まりは原料サトウキビの 15%前後である。1級黒砂糖の糖度は約 86%で，ショ糖，転化糖のほかにビタミン類，鉄分などのミネラル，その他の不純物を含む。そのため精製糖とは違った特殊な味と香りがあり，かりん糖などの駄菓子ばかりでなく，ようかんをはじめ和菓子などに適量加えると独特の風味が出てくる。吸湿性があるため貯蔵性に劣る。

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