"Sugar that turns into honey sprinkled on dessert" found in KALDI (270 yen including tax). It is made by sugar cane from Okinawa using a "special manufacturing method". Since the particles are very fine, it is a mysterious sugar that melts and turns into honey when it contains water.



You can enjoy it with various things regardless of Japanese or Western, but since it is sugar carefully selected by a long-established Shiratama shop in Niigata, the most recommended topping is Shiratama!


But before that, first try licking the sugar as it is. I got the impression that it was different from any sugar I had ever eaten. Sophisticated sweetness or high-purity taste ... It's mellow, very elegant sweetness and melt in the mouth. It is smooth, fragrant and rich, and it is so tasty that it melts.

For example, if you scrape the rock salt from a block, it will become fine-grained salt, right? Doesn't it have an insanely delicate texture and taste? That sugar version.


When you sprinkle it on a white ball and eat it, the melted honey gently adds fragrant sweetness and richness to the chewy white ball, and it looks like an elegant Japanese sweet served at a sweets shop. Sweet sweets like zenzai and anmitsu are good, but like this, the depth of flavor that makes you want to eat one more thing is also the second.


Besides this, you can put it on yogurt (plain),



You can put it on omelet



You can put it in coffee.



The sugar that becomes honey is sugar, but it doesn't become too sweet no matter what. Rather than being sweet, it is a supporting role that enhances the taste of the ingredients themselves.

It doesn't matter if you don't have one, but if you do, you'll be looking forward to the snack time a little more than usual. I think it's okay to try such a petite luxury once in a while.