Aomori black garlic puree

Mild yet powerful, black garlic loses its strong garlic smell but retains its subtle fragrance, developing very balsamic aromas. White garlic is aged and fermented for three to four weeks under the right temperature and humidity conditions to transform into black garlic.

Color change is due to the Maillard reaction (chemical reaction between an amino acid and a sugar), similar to that of chocolate. After aging and fermentation, sugar content of garlic increases, giving it a dried-fruit texture and a sweet-and-sour flavor.

Under controlled temperature and humidity conditions, it candies on itself, taking on a supple, very tender texture akin to dried apricot pulp and prune, flavors of which can also be found here. It undergoes no thermal process, and is candied in its shell. Its nutritional qualities are preserved. For your information: in Japan, garlic grown in the administrative district of Aomori is of incomparable quality. In this area, everyone agrees that it's simply the best.

It was in this region that black garlic was born, from the unique experience of a passionate farmer who wanted to eat his garlic all year round. He came up with the idea of preserving it for a month in seawater, at the bottom of ocean, at controlled humidity and temperature. Result was a real taste revelation: garlic preserved in this way became black, with a softer, fruit-like texture. This is how the story of Aomori black garlic began.