Kuromitsu (literally translated as "black honey") is made using kurozato (brown sugar) from Okinawa. It is a rich syrup with natural color made without adding any caramel, coloring or flavoring. It goes well with tokoroten, but you can also pour it on pancakes, yoghurt, ice cream and shaved ice. Keep refrigerated after opening.
Okinawan kurozato is a precious commodity made locally by squeezing and hardening sugar cane that is grown on coral islands. This Okinawan kurozato is processed into an easy-to-use syrup having distinct relish and viscosity that make it an ideal match with desserts. Kuromitsu syrup stays fresh for two years and is very user friendly.
Matchamitsu
Made using Uji matcha from Kyoto, this green tea syrup is processed for easy use. It goes well with tokoroten, but you can also pour it on pancakes, yoghurt, ice cream and shaved ice. Keep refrigerated after opening.
Powdered matcha is difficult to weigh and use, however, matchamitsu is easy to use. CHOSHIYA's matchamitsu uses no artificial coloring or flavoring, so its color and aroma are entirely natural. Moreover, because it retains its color and stays fresh for a year, it is very user friendly.
Kanten
Kanten (agar) is a 100% natural food made from seaweed materials. It is made by extracting, cooling and hardening the seaweed components, and then slicing into cubes for consumption in desserts.
CHOSHIYA's kanten is a healthy dessert produced in a modern and hygienic plant. It stays fresh for 180 days at normal temperature and doesn't take up much storage space. You only need to cool it for a few hours in a refrigerator before eating. Never freeze it, for it cannot return to its original state once frozen.
An
An (bean paste) is an essential ingredient of anmitsu. It is prepared by boiling and mashing adzuki beans from Hokkaido sweetened with sugar. The adzuki beans are a lucky red color and have high nutritional value.
