natural self-fermented black garlic

Garlic has long been considered beneficial for people with a weak constitution and has been used as traditional Asian medicine or as health food. On the other hand, for people with weak stomachs and intestines, garlic is too strong and thus not recommended. It also tends to be avoided due to its strong smell. Is there any way that anyone can consume garlic and take advantage of its health benefits without worry? The answer to this question is "fermented black garlic". From the moment we tasted it, its sweet and sour flavor felt mild and it left no bad smell. We thought: "This is it!" However, we spent eight long years to obtain a black garlic that would convince everyone. If the fermentation period is too short or the temperature is too high, both the taste and the important components are affected. We overcame many failures before finding the answer: a period of "30 days" and the method called "self-fermentation". Every day, checking the state of fermentation manually, making subtle adjustments to temperature and humidity felt like having a conversation with the garlic, for 30 days. Garlic differs in moisture content and shape, and each type of garlic ferments by its own power without any additives, making "self-fermentation" extremely difficult and a craftsmanship of its own. To make the best black garlic, which is both delicious and healthy, devoting time and effort is indispensable. We hope more people know about our "natural self-fermented black garlic", and use it to stay healthy.

Polyphenols up to 5 times more!

Upon analyzing the composition of fermented black garlic, we found that a garlic-specific component called S-allyl cysteine had increased about 3 times more than in raw garlic. S-allyl cysteine has the function of removing active oxygen and is said to be effective in the prevention of lifestyle-related disease. The quantity of polyphenol (also found in red wine) also increased about 5 times more than in raw garlic. Like S-allyl cysteine, polyphenol is an excellent antioxidant. 

Garlic produced in Aomori

Aomori's garlic has Big pieces and good quality.

Fermented with Uji tea

By using Uji tea to stimulate fermentation, the finished black garlic is more mellow and delicious. Fermentation greatly increases

30-day fermentation

Fermentation status is checked manually.

Recommendations for use

■Peel the skin and consume as is.

When consumed for health maintenance purposes, take one piece per day. To reduce exhaustion, take 2 to 3 pieces per day.

■Chop finely or crush,
mix with yogurt or natto,
add to stir-fried vegetables,
fried rice or salad dressing.

 Here are some frequently asked questions from our customers

QWhat is the recommended storage method? 
AStorage can be done at room temperature, but we recommend to store the product in the refrigerator after opening or in the summer season. 
QHow long is the expiration date?
AFour to 1 year at room temperature.
QWhat kind of texture is it?
AImmediately after removal from the oven or when high in water content, the garlic is soft.
QWhat is the recommended storage method? 
AStorage can be done at room temperature, but we recommend to store the product in the refrigerator after opening or in the summer season. 
QWhat kind of taste?
AIt tastes both sweet and sour. We do not add any seasoning. It is the original taste of black garlic.
QI have a weak stomach. Is it safe?
A It is safe because irritation is reduced by fermentation. If you are worried, please try a small amount first.
QHow is it stored?
AStorage can be done at room temperature, but we recommend to store the product in the refrigerator after opening or in the summer season.
QWhat is the recommended storage method? 
AStorage can be done at room temperature, but we recommend to store the product in the refrigerator after opening or in the summer season.