A special culinary pleasure Garlic grown in the Japanese Prefecture of Aomori is of unequalled quality. Wherever you go in the country everyone says it's the best. It's here that black garlic was born out of the desire of an enthusiastic producer who wanted to eat his product all year round. So he had the idea to preserve it for a month in very pure sea water, drawn from the depths of the ocean, at a strictly controlled temperature and humidity.
The result was a revelation in taste: the preserved garlic becomes black with a softish texture and a slightly fruity taste. The reputation of Aomori black garlic was established.