Tottori black garlic puree 120 g

Black garlic is one of the delights from Aomori, but also from Tottori. Soft and powerful at the same time, it loses its strong garlic smell but retains the subtle fragrance, also developing very balsamic aromas. Garlic used to make this puree is reputed for its very chubby bulbs, and its fragrance, close from the pink Lautrec garlic. It does not go under any thermic process.


More details

More info

NISEN6

14.50€ TTC

Applications :  

Perfect combination :

It is fermented during 45 to 60 days with extremely pure deep sea water. Under controlled conditions of temperature and humidity, it pickles itself, taking on a soft, very tender texture, close to that of dried apricot or plum pulp, of which we also find the flavors. It will bring color and fruitiness to white fish dishes (sole, turbot, brill, bass etc) and meat (lamb, pork, poultry).Together with olive oil, tomato and onion, it will bring a nice touch to your sauces for marinades and frying, your pizzas, white rice, sautéed rice and pastas.

Consumption of black garlic is reputed in Japan, for its beneficial effects on health. Black garlic is natural, and very rich in S-Allyl-Cisteine, a neuroprotector and cardioprotector antioxidant. It is therefore known to have therapeutic virtues against excess lipids in the blood (cholesterol, triglycerides). It also helps blood circulation and reduces blood pressure. In Japan it is recommended for those suffering from high blood pressure or from diabetes, for slowing down the onset of senility, for strengthening the organism and fighting against the effects of fatigue.

  • Ingredients : garlic (70%), water. No additive, colouring nor preservative
  • Packaging : 120g net pouch
  • Storage : Keep away from light and moisture (keep in refrigerator once opened)
  • Origin : TOTTORI, JAPAN
  • Nutritional values : Per 100 g : energy 148 kcal (627 kJ) ; fat traces, of which saturates traces ; carbohydrate 31 g, of which sugars 22 g ; protein 6,3 g ; salt 0,02 g.
The mooto of Emuko is evocative: " producer visibility, product quality".

The Japanese shallot or Rakkyo (Allium chinense) is a bulbous plant member of the Liliaceae family. It is recognised by its strong smell and it pepperiness. In Japan it is often added to marinade, sweet, savoury or vinegary.
It is an essential element in the preparation of the national dish: Curried Rice!

In Japan the eating of Rakkyo shallots is known to be good for your health: antifungal, diuretic and it stimulates the metabolic and digestive systems. For centuries it has been used as a medicinal plant. Allicin, found in garlic, is also found in Rakkyo. Many studies have shown that allicin helps the absorption of Vitamin B1 and to overcome fatigue, or to reduce the risk of blood clots forming.

No customer comments for the moment.

Write your review

Tottori black garlic puree 120 g

Tottori black garlic puree 120 g

Black garlic is one of the delights from Aomori, but also from Tottori. Soft and powerful at the same time, it loses its strong garlic smell but retains the subtle fragrance, also developing very balsamic aromas. Garlic used to make this puree is reputed for its very chubby bulbs, and its fragrance, close from the pink Lautrec garlic. It does not go under any thermic process.


Write your review

Accessories