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Create Your Next Signature Menu with Japanese Ingredients from Kyoto

Recipes & Product Notes

by B2C Yamasan on Sep 25 2026

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.

Black Sugar & Banana Smoothie

by B2C Yamasan on Sep 25 2026

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.

Taiwanese Braised Pork Rice (Lu Rou Fan)

by B2C Yamasan on Sep 25 2026

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.