Sourced from the Aomori region in Japan, this black garlic head has been fermented in pure sea water for 45 to 50 days. This gives the garlic a flexible, tender texture and develops a more subtle garlic flavour with notes of balsamic.
Fermented black garlic is a great addition to rice, fish, poultry, sauces, pork, lamb and even pastry preparations.
Keep away from heat and humidity.
Chef Philippe's tip: I used thin slices of black garlic over scallops with yuzu ponzu sauce and seaweed rice.