- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

- 01 42 61 60 83 - 40 RUE DU LOUVRE, PARIS 1 ER - 7j/7

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

FLOURS, PANKO & SUGARS - Sugars

Depending on the recipe you're making and the intensity of taste you want to achieve, there are several sugar options to choose from! The darker the sugar, the more intense the taste.

One of the most famous Japanese sugars is Okinawan unrefined black sugar. It's made from pressed sugar cane juice, in a similar way to muscovado sugar. However, it has distinct characteristics due to the specific variety of sugar cane used and local production methods. The process of making Okinawa black sugar involves cooking sugarcane juice over a low heat for an extended period. This allows the sugar to take on a darker hue and develop rich molasses and caramel flavors. The dark color and intense flavor distinguish Okinawa black sugar from more conventional sugars.

Search

×

Wishlist


My Wishlist