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Black garlic from Aomori - 1 head


8,90 € tax incl.

 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 color of cloves. It also eliminates the strong taste of garlic and gives it a soft texture, similar to candied fruits.

Caution : The optimum use-by date of this product is displayed in Year/Month/Day.

Garlic. Black garlic is a natural product with no additives or preservatives.

Minced, it will go well with meat, poultry and sh. It will also give aroma to omelettes, rice and fried noodles.


Store in a cool, dark and dry place. 


1 year

plastic sachet.

Kashiwazaki Seika agricultural company is located in the department of Aomori, on the northern tip of Honshu Island (the main island of Japan). It is a medium-sized company of 60 employees, created in 1991 by Mr. Shinichi Kashiwazaki. The company sells its vegetables fresh, or processed into other products. Its flagship products are garlic, black garlic, nagaimo (Japanese yam) and burdock.
The company Kashiwazaki Seika provides us high quality black garlic, obtained through a fermentation process in a warm and humid place. 

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