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For cooking, I usually use cane sugar. This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate.

BLOG
For cooking, I usually use cane sugar.
This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate.
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This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya. Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing. On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice. The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!