Walking in almost every department store in Tokyo they are pushing black garlic, it seems the trend has passed, but I guess not.
Black Garlic is rich in amino acids and has almost double the number of antioxidants when compared to white garlic, and the concentration of taste is immense.
Black Garlic is rich in allicin, the active ingredient in white garlic but without the odour, and so that is a serious major advantage. But how do you use it?
Categories: Life Cycles