Aomori Japanese Black Garlic, 1 bulb
Garlic bulbs are matured 30 to 40 days in a closed room heated to 50-60°C with a humidity level between 80% and 90%. This process, called slow caramelisation, changes the colour of the cloves. It also eliminates the strong taste of garlic and gives it a soft texture, similar to that of candied fruits. A sweet and sour, fruity flavour bomb that is rich in umami.
Use it minced, it works excellent with meat, poultry and fish. It also complements omelettes, rice and fried noodles nicely.