Brown sugar in Kuroshio Town, Kochi Prefecture has a history of 200 years. Even now, it is finished with the same sugar production method as in the past. Unlike general brown sugar, it is golden yellow in color and has a refreshing sweetness without gummy. Unadulterated pure brown sugar can be eaten as it is to become an energy-replenishing behavioral food, and it can also be used as a snack for children! Of course, please use it for all cooking and making sweets. History of Irino Sugar In the eighth year of Bunsei (1825) Sugarcane cultivation began in the Hakata County area. Among them, the sugar produced here in Kuroshio Town Irino was considered to be the highest quality product in the Tosa Domain. < cultivation method > pesticides and chemical fertilizers are not used, and the sea breeze blowing from the Irino coast right next to it carries minerals. And because it is grown in sandy soil, fertilizer does not accumulate and comes out. Because the fertilizer is removed, maturation progresses from autumn ~ winter, and it becomes a high-quality sugar without gummy. To harvest, peel off the skin one by one, determine where it will become sugar, and harvest it. It's all done by hand. < sugar production method > only about 20 kg of sugar can be obtained from 200 kg of sugarcane logs. First, the raw wood is put through a machine and squeezed, and the sugarcane soup is boiled down in the order of the first kettle, the second kettle, and the raised kettle.　At the time of the first kettle, add a little quicklime to remove the scum. Next, it is transferred to a tub to allow the remaining scum to settle, and then transferred to the second kettle to remove more scum and boil it down.　Then, transfer it to a raised kettle and finish it. Even now, I adjust the heat power with firewood (it has to be pine from Japan) and finish. It takes about 5 hours for one pot to turn into sugar. When the sugar hardens, break it with a mallet and dry it in the sun to finish.