A similar Japanese version of uncentrifuged natural cane sugar is called "kokuto" ( "kokutō"). This is a regional specialty of Okinawa and is often sold in the form of large lumps. It is sometimes used to make shochu. Okinawan brown sugar is sometimes referred to as 'black sugar' for its darker colour compared to other types of unrefined sugar, although when broken up into smaller pieces its colour becomes lighter. "Kokuto" is commonly used as a flavouring for drinks and desserts, but can also be eaten raw as it has a taste similar to caramel. The sugar is also thought to be rich in nutrients removed during the refinement process of other sugars, such as potassium and iron.