AOMORI black garlic puree

Sweet and powerful at the same time, the black garlic loses its strong smell of garlic but warning the subtle scent, developing very balsam aromas.

White garlic is aged and fermented for three to four weeks in adequate temperature and humidity conditions to turn into black garlic. The color change is due to the maillar reaction (chemical reaction between an amino acid and a sugar), similar to that of chocolate. After aging and fermentation, the sugar content of garlic increases, giving garlic a dry fruit texture and a sweet and sour flavor.

Under the action of a controlled temperature and moisture, he confits on himself, taking a flexible texture, very tender, close to the dry apricot pulp and the prune, of which we find the flavors. He does not undergo any thermal process and confit in his shirt. Its nutritional qualities are preserved.

For information: In Japan, garlic grown in the administrative district of Aomori is of incomparable quality. In this territory, everyone agrees that it is simply the best. It is in this region that the black garlic is born, the unique experience of a passionate farmer who wanted to eat his garlic all year round.

He then had the idea of keeping it for a month in seawater, at the bottom of the ocean, at a moisture and a controlled temperature. The result is a real taste revelation: the garlic thus preserved has become black, its texture is softer, close to the fruit. This is how the story of Aomori's black garlic started.