Conclusion: Sugarcane, the raw material of Okinawa brown sugar, is cultivated in a unique climate and with a lot of time and effort, and is responsible for the deep flavor of brown sugar.
Each variety has its own characteristics and flavor profile.
Cultivation takes a long time and requires a lot of time and effort to watch it grow.
Harvesting takes place once a year and is concentrated over a short period of time.
Deeply rooted in local agriculture and culture
A closer look at the "sugarcane" that supports Okinawa brown sugar
What about the Okinawan sugarcane?
Warm climate, long hours of sunlight, and mineral-rich soil are ideal for cultivation.
Sugarcane for brown sugar has high sugar content and a strong aroma.
In Okinawa, sugarcane is not just an agricultural product, but an important crop that supports the local economy and food culture. The NiF No. 8 variety, which has an excellent balance between yield and sugar content, is a representative variety used mainly for brown sugar production. Each variety has a slightly different flavor and texture, which is expressed as the individuality of the brown sugar.
Cultivation method: Dialogue with nature is essential
Typhoons and dry weather are important.
Weeding, fertilization, root management, etc.
Growing sugarcane takes a lot of time and labor. Starting with the planting of seedlings, regular management work such as fertilization and weeding is essential. While the strong sunshine characteristic of Okinawa is ideal for sugarcane growth, it also entails risks such as typhoons and drought. Farmers work hard every day to produce the best brown sugar while facing nature.
Behind the Harvest: The Biggest Job of the Year
Mechanical harvesting is the norm, but manual harvesting is also used on steep slopes.
Reaped sugarcane is immediately transported to the sugar mill.
Harvesting is concentrated in winter, when the sugar content is at its highest. Harvesting is a race against time, often starting early in the morning, and the entire community can be seen helping out. Because the harvested sugarcane must be pressed fresh, a rapid transportation system is in place, which helps maintain the quality of the brown sugar.
Relationship with brown sugar production: sugarcane is the key to flavor
The color and richness of brown sugar varies depending on the variety and soil.
The quality of the sugarcane itself determines the quality of the brown sugar.
Brown sugar is an extremely simple food made by boiling down and hardening the juice of sugarcane. Therefore, the quality of the sugarcane used as the raw material determines everything. In order to produce richly flavored brown sugar, sugarcane with high sugar content and little scum is necessary, and this is truly the fruit of farmers' techniques and Okinawa's natural environment.
summary
The power of "sugarcane" is an essential factor behind the delicious brown sugar of Okinawa. Its appeal can be summarized as follows.
Okinawa's natural environment is suitable for cultivation.
Careful cultivation and management
Harvesting is a major event that requires speed and coordination.
The taste and quality of brown sugar is largely determined by the sugarcane.
These factors combine to give Kaiho Shoji and other Okinawan brown sugar manufacturers a taste and aroma that is unmatched.
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