Pickled black garlic juice 500 ml

The black garlic is fermented in a very pure sea water for 45 to 60 days.

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NISENAA

32.75€ TTC

Under highly controlled conditions of temperature and humidity it preserves itself, taking on a supple, very tender texture close to that of dried apricot or plum pulp, of which we also find the flavours.

It loses its strong garlic smell but retains the subtle aroma, also developing very balsamic aromas.

There is no thermal process and it is preserved in its skin.

Eating black garlic is known to be good for your health in Japan.

Apart from the fact that it's completely natural, with no additives nor preservative, it is very rich in S-Allyl-Cistein, a neuroprotector and cardioprotector antioxidant.

It is therefore known to have therapeutic virtues against excess lipids in the blood ( cholesterol, triglycerides ).

It also favours 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.

To obtain this juice: the garlic is peeled and reduced the thinest paste possible.

Then, this paste is pressed to harvest only it's very concentrated juice.

Appetizer

An unique gustative experience! Sweet and powerfull, fruity and perfectly digestible, the juice of the black garlic reminds of the subtle flavours of prune or plum confit with a hint of balsamic vinegar. It's natural nutritional qualities are preserved.

It can be consume as is, or to enhance your marinades, sauces, fruit juices, fruits salads, ...

  • Ingredients : 100% black garlic
  • Packaging : aluminized doy-pack bag of 500ml net
  • Storage : Keep dry away from heat and humidity. Once opened, keep in the refrigerator
  • Origin : Tottori, Japan
  • Nutritional values : Per 100 ml : energy 353 kJ (83 kcal) ; fat 0,7 g, of which saturates 0,3 g ; carbohydrate 18 g, of which sugars 16 g ; protein 1,6 g ; salt traces.
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.

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Pickled black garlic juice 500 ml

Pickled black garlic juice 500 ml

The black garlic is fermented in a very pure sea water for 45 to 60 days.

Write your review