Importer of Japanese artisanal fine foods and ingredients
Categories
favorite_border
0
Garlic heads are matured 30 to 40 days in a closed room heated to 50-60°C with a humidity level between 80% and 90%. This process, called « slow caramelization », changes the...
Garlic heads are matured 30 to 40 days in a closed room heated to 50-60°C with a humidity level between 80% and 90%. This process, called « slow caramelization », changes the...
The black garlic is a natural product without additives nor preservatives. The cloves undergo a slow caramelization in a controled hot and moist atmosphere. This process makes...
Description : This black garlic umami sauce is additive free. It is the perfect combination of exceptional Japanese ingredients very rich in umami such as dashi, soy sauce,...