Black garlic is fermented and aged garlic, boasting an intense black color, a soft, jelly-like texture, and a fruity, caramel-like flavor without the pungency of raw garlic. These characteristics stem from fermentation and aging processes that transform intensity into sweetness while increasing amino acid content. In Japan, it has been enjoyed as a healthy food for decades.
Organic Japanese Black Garlic cloves, produced by Earth Aid in Kochi Prefecture, are unique in their use of bulbs from a green garlic variety. This means that although each clove is smaller than regular garlic varieties, the sweetness is more concentrated, with sugar content as high as 75.7 degrees Bx. It’s made from carefully cultivated garlic without pesticides on the company’s own farms and, compared to other black garlic products, is aged for a longer period (around 10 weeks) at lower temperatures (approximately 60-65°C [140-149°F]). Because of this, it doesn’t contain nitrogen nitrate, a carcinogen that adds bitterness, resulting in a clean and mild flavor.
You can enjoy it as a snack, use it as a condiment, or incorporate it into your dishes. Organic Japanese Black Garlic cloves can be consumed as is but are also ideal for cooking. Place slices on top of a pizza, serve them with an assortment of cheeses, mash them and serve with nachos, or mix them into soup dishes. Its unique umami and fruity flavor add vibrancy to sauces and dressings. Make a black garlic puree in mayonnaise to enjoy it as a spread or dressing.
It’s also wonderful when added to tomato sauces or bagna cauda. It complements beef, pork, lamb, or duck, so make a black garlic sauce for meat by mixing mashed black garlic (4 cloves), balsamic vinegar (3 tablespoons), and sweet wine or mirin (1 tablespoon). For an adventure, you can even sweeten chocolate or ice cream with black garlic. If taken as a dietary supplement, it’s suggested to consume one piece per day.
Store it at room temperature, away from direct sunlight.
Ingredients: Organic Garlic.
Made in Japan.
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