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Haku Black Garlic Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor’s approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Black Garlic to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must and fermented soy beans are present on the nose while flavors notes of Fig, Raisin, Molasses and subdued hints of Garlic fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Black Garlic Shoyu stands out among Japan’s great Shoyus.
$21.63 Add to cart
A standout ingredient for the chef with a keen eye and creative mind, Black Garlic Molasses is a wonderfully complex symphony of flavors playing in perfect harmony. Nutty, savory, dried fruit, roasted garlic undertones, natural sweetness. Truly a one of kind ingredient
$21.41 Add to cart
Whole Black Garlic Bulbs, fermented in an ideal environment located in the Aoromi Prefecture of Japan. Craftsman patiently mind the fermentation of the bulbs for around 30-45 days. Their craftsmanship yields a wonderfully versatile ingredient full of aroma, texture and flavor. Aromas of black truffle and mellowed garlic, texures of dried fruit and flavor notes of dried fig, raisin, balsamic with subtle garlic undertones. Sublime.
$20.44 Add to cart
This black garlic juice is created by fermenting the bulbs in pure sea water for 45 to 60 days. The garlic is then aged, dried and peeled before its pressed to a thin paste. The paste is then slightly reconstituted with sea water to create a very concentrated natural juice. As the flavors mature they emit balsamic-like aromas. All natural with no added ingredients or preservatives.
$41.00 Add to cart