PRODUCTS | AOMORI FARM

BLACK GARLIC

About Black Garlic

Black garlic originated in Japan and is made by fermenting garlic.
The concept of black garlic is believed to have emerged around 1995.
A researcher visiting Mie Prefecture was inspired when he saw ama (female divers) roasting garlic over an open fire before diving. They consumed roasted garlic to warm their bodies.
The researcher was exploring garlic-based products and, through trial and error, invented black garlic.
Flavor Profile: It has a sweet, fruity taste, eliminating any pungent odor.

Active Ingredients and Benefits

S-Allylcysteine: 68 mg
Antioxidant properties, dementia prevention, anti-cancer effects, etc.
Cycloalliin: 504.4 mg
Promotes healthy blood circulation, lowers triglycerides, benefits skin health, etc.
GABA: 163.1 mg
Lowers blood pressure, promotes relaxation, etc.
Pyrroglutamic Acid: 599.5 mg
Anti-cancer effects, etc.

Note: All values are based on 100g of black garlic.

FAQ

What is black garlic?: It is a superfood made by fermenting and aging raw garlic for about 60 days without using any food additives. Black garlic contains approximately four times more S-allyl cysteine than raw garlic. Try it for your daily health regimen.
What about the smell after eating black garlic?: It doesn’t completely eliminate the smell, but the aging process significantly reduces the strong odor typical of raw garlic. Even if consumed daily, the smell is less likely to linger.
What does black garlic taste like?: Despite its dark and seemingly bitter appearance, black garlic has a subtle garlic aroma and a fruity sweetness, making it quite delicious.
How much black garlic should be consumed in a day?: The shelf life is 15 months at room temperature. Store in a well-ventilated, dry place. If you are concerned, refrigeration is recommended.
How should black garlic be eaten?: Peel and eat it as is. If you are hesitant to eat it directly, you can enjoy the taste of black garlic by using it in cooking.
What variety of garlic is it?: It is the Fukuchi White Rokuhen variety.

HERAI GARLIC

About Herai Garlic

Herai Garlic is harvested at the foot of Mount Herai in Aomori Prefecture.
Aomori Farm uses Fukuchi White garlic in its products.
As the name suggests, Fukuchi White garlic features clean, white skin and cloves, with a firm and resilient surface.
Typically, 4 to 6 cloves are grouped together, but each clove is large, packed with nutrients, and known for its rich flavor. Additionally, it has a dense texture and a pleasant sweetness.

The Journey of Herai Garlic

August: Field Preparation

Conduct soil analysis to create a field suitable for garlic and prepare for planting.

September: Seed Dropping and Planting

Prepare garlic seeds and plant them using a riding-type planter.

November: Sprouting

Ensure that the garlic sprouts emerge properly through the holes in the plastic.

December, January, February: Overwintering

The garlic rests under the snow. During this time, the garlic develops its sweetness.

March: Charcoal Spreading

pread charcoal in the field. The charcoal absorbs sunlight and generates heat, helping to melt the snow faster with the aid of natural forces. The charcoal also serves as fertilizer, and the garlic sprouts that have overwintered begin to emerge strongly from the ground once again.

June Harvest

After thinning and stem picking, we harvest the garlic that has grown significantly towards spring. The pure white garlic, which has been in the soil for 10 months, emerges.