JAPAN [AOMORI]
Japanese Ingredients for the World’s Top Kitchens #06 BLACK GARLIC
From Niche Health Fad to Sought-After Chefs’ Darling
2021.07.05

Though the times are always changing, there are certain timeless ingredients from Japan that will never go out of style. Yukio Hattori, president of Hattori Nutrition College in Tokyo, introduces unique labors of love—items grown and produced with care and integrity by hardworking suppliers across the country.
“Black garlic is rich in antioxidants, amino acids, and polyphenols,” says Kashiwazaki. “It took us a while to learn the best conditions and methods for fermentation, but now the prefecture’s exports total more than two billion yen.” Things really took off after the sweet and slightly tangy flavor sensation turned up on the menus of El Bulli in Spain. Today, it’s stocked by upscale grocers and specialty spice shops around the world.




(right)The aged cloves have even higher antioxidative powers than fresh garlic and are believed to provide a healthy boost to the immune system.

(right)A 190-gram bag of black cloves sells for ¥1,458 .

◎Kashiwazaki Produce
54-1 Akido Oirase-cho, Kamikita-gun, Aomori
☎0178-56-5030
https://www.aomori96229.jp/
(
The Cuisine Magazine /March 2020
)