Kurozato (黒砂糖 / Kurozato) 80 g
Raisins (レーズン / Rēhzun) 40 g
Rum (ラム酒 / Rahmu-shu) 1 tbsp
Hot water (熱湯 / Net-tōh) 1 1/2 cups

How to Make

1. Place the raisins into a heat-resistant mixing bowl and pour boiling water (not listed in the ingredients) evenly over them. Immediately drain off the water and then soak the raisins in rum.
2. Break up the kurozato (brown sugar), place the pieces into a heat-resistant bowl and add 1 1/2 cups of boiling water to dissolve the kurozato. Let the solution cool.
3. Combine the raisins and kurozato solution in container you can place in a freezer. Freeze.
4. Once the raisin-kurozato mixture is frozen, use a spoon to break it up. Serve in chilled bowls.

Recipe Developed by Tomoko Arai

Tomoko teaches both small groups and individuals the basics of making home-style Japanese meals at home.

You can sign up for her class at navbar