The first step of the research begins with deepening your knowledge of brown sugar. Follow a seminar curriculum supervised by the Kohama Sugar Refinery to learn about its history and production methods. You will also handle actual sugarcane and experience its aroma to enhance your understanding. Finally, savor the complex flavors of brown sugar syrup—which offer much more than mere sweetness—building anticipation for the pairing session to follow.

After learning the basics, experience "Kokuto Pairing" by combining brown sugar from Okinawa's eight islands with various ingredients. Based on the hypothesis that "brown sugar complements any ingredient," you will explore compatibility with a total of 12 types of food. Discover your own unique pairings, ranging from classic choices to unexpected combinations. You can record your research results on a "Pairing Sheet" to take home as a souvenir.

Most brown sugar on the market has aged for over a year after production, characterized by a deep richness and mellow bitterness. In contrast, freshly produced brown sugar offers a refreshing, grass-like aroma and a clean sweetness, allowing you to experience the distinct flavor profile unique to freshly made varieties. This tasting experience, comparing standard aged sugar with freshly made brown sugar, is a privilege exclusive to those staying on the island.

English May 10th is "Kokuto Day," established by the Okinawa Prefectural Centrifugal Sugar Measures Council to promote the consumption of brown sugar. To celebrate, we will host "Kokuto Lab ~Special Edition~" for three days only, from May 9th to 11th, 2026. We will welcome staff from the "JA Okinawa Kohama Sugar Refinery" to share their first-hand experiences and insights from their daily sugar manufacturing operations, allowing you to further explore the profound charms of brown sugar.