Discover the rich, umami-packed flavour of Japanese black garlic, carefully grown and aged in the regions of Aomori and Mie Prefecture, famous for producing some of the highest quality garlic in the world.
The black garlic is created using a traditional, natural and slow (45-60 days) fermentation process, using no additives to transform fresh white garlic into soft, jet-black cloves with a deep umami taste that is sweet and mellow with a hint of molasses and balsamic richness.
Black garlic is extremely versatile and can be used to add extra depth and flavour to sauces and pasta, salads and cheese boards, or just enjoyed on its own as a nutritious snack.
Black garlic is valued in Japan, not only for its rich, umami flavour but also for its potential health benefits. Through the natural fermentation process, black garlic develops higher antioxidant levels than raw garlic, which may help protect cells from oxidative stress. It is also believed to support heart health, aid in immune function and have anti-inflammatory properties, as well as being gentler on the stomach and lacking the harsh aftertaste of fresh garlic.
