Tottori Black Garlic Puree

The garlic used for the making of this puree is renowned for its very fleshy cloves and its perfume, close to that of the Pink garlic of Lautrec. Sweet and powerful at the same time, it loses its strong smell of garlic but custody the subtle fragrance, developing very balsamic aromas. Its nutritional qualities are preserved.
Confit for 45 to 60 days in deep sea water from extreme purity, its soft texture reminds that of dried fruits. The black garlic recalls, by its subtle notes, the flavor of the prune or the candied plum, accompanied by a delicious balsamic acidity.

Our perfect agreements : It will bring color and fruity to your white fish dishes (sole, turbot, bearded, bar etc) and meat (lamb, pork, poultry). Accompanied by olive oil, tomato and onion, it will enrich your sauces for meats and fries, pizzas, white rice, jumped rice and pasta.