At a glance
| Japanese name | 沖縄黒糖 |
|---|---|
| Romaji | Okinawa kokutō |
| Category | Food ingredients |
| Regions of origin | 8 designated islands: Iheya, Izena, Aguni, Kohama, Hateruma, Kuro, Tarama, Yonaguni (Okinawa) GI |
| Harvest season | January – April (sugarcane harvest) |
| Typical MOQ | 50–500 kg |
| Typical lead time | 6–12 weeks (limited annual production) |
| Japan regulatory status | Food Sanitation Act; GI-registered |
| Suppliers listed | 6 suppliers |
About this ingredient
Okinawa kokutō is traditional unrefined cane sugar produced by open-pan boiling of freshly pressed sugarcane juice, without centrifugation or refining. GI registration covers production on 8 specific islands. Each island produces a subtly distinct flavor profile attributed to cultivar, soil, and local production tradition.
Regulatory status
| Japan | Food Sanitation Act; GI-registered |
|---|---|
| EU | Food import |
| United States | FDA food |
| China | Verify import |
Japanese suppliers
Okinawa Prefecture Black Sugar Cooperative
沖縄県黒砂糖協同組合
OkinawaExport experienceGI No. 172 (2024)Honba no Honmono regional brand8-island GI cooperative
Hateruma Seitou
波照間製糖
Hateruma Island (Yaeyama), OkinawaEst. 1961GI-registeredHateruma Island GI kokutō
Tarama Kokuto (Miyako Seitou)
多良間島製糖
Tarama Island (Miyako), OkinawaGI-registeredTarama Island direct-fire cooking
Aguni Kokuto
粟国村製糖
Aguni Island, OkinawaGI-registeredAguni Island balanced flavor profile
Kanehide Bio Co., Ltd.
金秀バイオ株式会社
Tomigusuku, OkinawaEnglish supportExport experienceISO22000Japan Health Food GMPOkinawa kokuto (brown sugar) used in sweeteners/supplements under the Okinawa-ingredient portfolio.
Koda Shouten
幸田商店
English supportExport experienceDistributes Kachiwari Okinawa Kokuto alongside kinako flagship.
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Last updated: 2026-04-24