Okinawan brown sugar is prized in Japanese cuisine for its deep, intense flavor. Only eight islands in the archipelago produce what can be called Okinawan brown sugar, each a touch different from the others. This particular selection is the most highly prized among them, with earthy mineral tones and has a savory quality. The fragrance is luscious, with hints of tobacco and roasted nuts. In addition to sweets, this exceptional sugar can add incredible complexity to braises, broths, and marinades of all sorts.