Tamazatou is made by adding molasses, which is removed in the process of manufacturing fine white sugar, to raw sugar from sugarcane, boiling it down, removing the water, and drying it. Therefore, it contains more potassium, calcium, magnesium, phosphorus, and iron than caster sugar or light brown sugar, even though the calorie content is not much different. It has a unique sweet taste and is used in ryotei (Japanese-style restaurants) as a secret ingredient in simmered dishes and other dishes. It can add a deep richness and flavor to sweets and dishes, taking the usual taste to the next level.

Koto-ku, Tokyo, where Miyazaki Shoten, which has been refining tamazatou since 1918, is said to be the "birthplace of sugar production" because the first refined sugar factory in Japan was located in Koto-ku, Tokyo, where the water transportation of the Onagi River was convenient for transporting the raw materials. Today, Miyazaki Shoten, which has kept the traditional method of making tamazatou sugar, is said to be the only one that makes tamazatou sugar.

The other day, we were surprised and pleased to find "tamazatou" written as an ingredient on the back of a bag of Morioka dagashi, which we always like to eat, and was surprised that it is also active in Morioka.

It can be used on yogurt or toast, or in place of the usual sugar when making anko (sweet bean paste). In addition to sweets, it can be used in a variety of dishes to suit your taste, such as sweet and salty flavoring with soy sauce, or as a secret ingredient in curry and simmered dishes.

You can buy tamazatou at Shokuishinho, a one-minute walk from our Ginza showroom, so why not visit there as well?

Ginza Shokuishinho
Ginza Showroom