Black Garlic Soy Sauce

Description

Do you know the song “Liquid Love” by Roy Ayers? They say it was written for this black garlic sauce. Doubt it? Try it.

Admittedly, with such an enticing composition, it was sure to be a hit. Or when the umami of shoyu mingles with the licorice notes of black garlic, all skillfully blended with mirin and sake, arranged with a vegetable dashi made from kombu seaweed and shiitake mushrooms.

A hit, we tell you, from Gari x Gari, which produces the black garlic used in this soy sauce. Based in Miyazaki Prefecture (Kyūshū Island, southern Japan), Gari x Gari uses only local and plant-based ingredients, guaranteeing a quality sauce that’s vegan and also gluten-free.

Use:

The phrase “à toutes les sauces” couldn’t be more apt, as this sauce integrates itself into just about any condiment, deepening it divinely. So lacquages, vinaigrettes and marinades, or a few drops in a cooked dish, if not as such, with sashimi – and that’s perhaps the most beautiful way to enjoy it.

Storage:

Glass bottle should be stored in a cool, dry place, in the refrigerator after opening.

Ingredients:

Tamari soy sauce (soy, salt, alcohol), mirin (rice, rice koji, sugar, alcohol), sake (water, rice, rice koji), brown sugar, black garlic (4.6%), garlic (2.5%), kombu (1.5%), skiitake mushroom (1.5%).

Storage Life:

12 months (but only one after opening)