Black garlic

Japanese Black Garlic, also known as “Kuro Ninniku”, is a unique and highly prized ingredient that results from a process of fermentation and maturation of fresh garlic.

A complex and meticulous process

Although the exact origin of black garlic is unclear, it is widely associated with Japanese cuisine and is prized for its health benefits and complex flavor. In Japan, it is mainly produced in the prefectures of Aomori and Ehime, where the climatic conditions and culinary tradition are most conducive to its production.

The production of black garlic involves an aging process under controlled temperature and humidity for several weeks. This transformation gives the garlic a tender, soft texture, a deep black color, and a slightly sweet, umami flavor reminiscent of molasses and balsamic vinegar.

Good for the mouth, good for the body

In addition to its intriguing flavor, it is also recognized for its medicinal and nutritional virtues. Rich in antioxidants, it helps prevent cell aging, boosts the immune system, and reduces the risk of cardiovascular disease. It also has antibacterial and antifungal properties.

Black garlic can be used in a variety of dishes, adding a touch of sophistication and umami flavor to recipes such as sauces, marinades, soups and stews. It’s also delicious on its own.