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Difficulty Intermediate Print Ingredients (4 servings) A Okinawa black sugar 2 tbsp Water 1 1/2 cups Soy sauce 1 tbsp Granulated sugar 1 1/2 tbsp Mirin 1 tsp Sake 1 tsp Dashi powder 1 tsp B Rice vinegar 4 tbsp Water 360 mL Okinawa black sugar 2 tsp Aburaage (deep-fried tofu) 4 sheets Uncooked Japanese rice 2 cups Salt 2/3 tsp How to Make 1 Rinse the rice, add 360 mL of water, and cook in a rice cooker. Cut the aburaage in half, gently open each piece to form a pocket, and blanch to remove excess oil. 2 Add A to a pot and bring to a boil. Add the aburaage, cover with a drop lid, and simmer over medium heat for about 30 minutes. Turn off the heat and let cool in the cooking liquid. 3 Add the combined ingredients in B to the freshly cooked rice and mix well to make sushi rice. 4 Gently squeeze out excess liquid from the aburaage. Fill each pocket with the sushi rice. Add to cart Select Soy Sauce Add to cart Sweet and savory inari sushi with a hint of rich black sugar. The perfect bite-sized dish for lunch, picnics, or a Japanese-inspired meal.

Difficulty Intermediate Print Ingredients (1-2 servings) Okinawa black sugar 2 tbsp Banana 1 Roasted soybean flour (kinako) 3 tbsp Unsweetened soy milk 280 mL How to Make 1 Add all ingredients to a blender and blend until smooth. * Adjust the amount of powdered black sugar to taste. Add to cart A creamy, naturally sweet smoothie made with banana, kinako, and black sugar. A simple and delicious way to enjoy the rich flavor of Okinawan black sugar.

Difficulty Intermediate Print Ingredients (3 servings) Okinawa black sugar 2 tbsp Pork belly block 380 g Vegetable oil 1/2 tbsp Sake 3 tbsp Soy sauce 3 tbsp water 1.5 cups Oyster sauce 1 tbsp Chinese five-spice powder 1/3 tsp Eggs 3 Cooked rice, as needed How to Make 1 Cut the pork belly into approximately 1 × 2 cm pieces. Boil the eggs and prepare hard-boiled eggs. 2 Heat the vegetable oil in a pot over medium heat. Add the pork and stir when it starts to change color. Cook for another 2–3 minutes, then continue frying until the pork is lightly browned. 3 Add the black sugar and mix until well coated. Add the sake and stir-fry briefly. Add the soy sauce and mix, then pour in the water. Once it comes to a boil, skim off any foam. Add the boiled eggs and simmer for about 40 minutes, removing excess fat from the surface with a paper towel. 4 Add the oyster sauce and five-spice powder, and simmer for another 4–5 minutes until well combined. Serve over warm rice and top with the braised pork, egg, and sauce. Add to cart Select Soy Sauce A comforting Taiwanese classic with tender pork simmered in a rich, savory-sweet sauce. Black sugar adds a deep, mellow sweetness to this satisfying rice bowl.