It is typically made from unrefined Okinawan kurozatō ("black sugar"), and is a central ingredient in many sweet Japanese dishes. It is one of the ingredients used in making wagashi, and it serves well with kuzumochi, fruits, ice cream, pancakes, etc.
- Delicious Coma (food blog): kuro-mitsu at the Wayback Machine (archived November 14, 2010)
- Taste of Zen: kuromitsu recipe
|This Japanese cuisine–related article is a stub. You can help Infogalactic by expanding it.|