Chichibu Mochi

To prepare the kuromitsu (black sugar syrup), combine kokuto and 50 grams of water in a small saucepan.

Heat the saucepan over medium-low heat, stirring continuously until the kokuto dissolves completely.

Allow the kuromitsu to simmer for 2-3 minutes until it slightly thickens, then remove from heat and let it cool to room temperature.