This is something that I first tried seven years ago and ever since I am fascinated by the transformation of white garlic into black garlic. This is a simple food with a wonderfully complex flavor. Black garlic is where sweet meets savory, a perfect mix of molasses richness and tangy garlic undertones. It has a tender, almost a jelly texture of a soft dried fruit.
When Noma was in Tokyo they used black garlic and added some sea salt. Their preparation was unusual and challenged the idea of how it is traditionally used.
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