Black fermented garlic from Kagoshima in Japan with a rich sweet and mild umami flavor. The deep dark color and unique flavor are achieved through a slow and several weeks long fermentation process, where the sharp flavors of the garlic break down into a caramelized and complex umami-like profile. Perfect in sauces and marinades, for stews and pasta or chopped as a spice. A twist far beyond the usual garlic flavor!
Storage / Consumption
Unopened packaging: Dry and cool.
Opened packaging: Dry and cool.
Recycling / Sorting
Sorted as plastic.
Production
Japanese
