Black Aomori or Mié

The black garlic is one of the delights of the regions of Aomori and mied.

Sweet and powerful at the same time, it loses its strong smell of garlic but warning the subtle scent, developing very balsam aromas. The black garlic is fermented 45 to 60 days with sea water of great purity.

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.

The consumption of black garlic is renowned in Japan for its health benefits. In addition to the fact that it is completely natural, it is very rich in S-allyl-cistein, neuroprotective antioxidant and cardioprotector. It is therefore recognized by therapeutic virtues against excessive blood lipids (cholesterol, triglycerides). Black garlic also promotes blood circulation and decreased high blood pressure.

In Japan, its consumption is thus recommended with hypertensive, diabetics, to prevent senility, strengthen the body and fight against excess fatigue.