1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

6 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

300 ml

The Japanese barbecue sauces differ from the European / American ones known to us in particular in that they have no smoky notes. With this premium variant, the tomato note is in the foreground, in the finish it has a certain sharpness. In addition, Japanese barbecue sauces always have umami.

In addition to the well-known dimensions of sweet, salty and bitter, umami is another taste dimension that is particularly important to the Japanese. It arises from the natural breakdown of special amino acids during maturation, fermentation and drying. Umami adds hearty notes, gives depth, increases the complexity of the flavor and rounds it off.

For further information please register with us: info@foodconnect.de An employee will activate your account.

180 ml

Japanese dressing with leek and small diced onions. This dressing can be used very well in European recipes where onion vinaigrettes play a role. For example in salads or with grilled meat.

Unlike European onion sauces, Japanese have more umami. In addition to the well-known dimensions of sweet, salty and bitter, umami is another taste dimension that is particularly important to the Japanese. It arises from the natural breakdown of special amino acids during maturation, fermentation and drying. Umami adds hearty notes, gives depth, increases the complexity of the flavor and rounds it off.

Ingredients: SOY sauce, vinegar, rapeseed oil, mirin, Kujo leek, sugar, onion, salt.

For further information please register with us: info@foodconnect.de An employee will activate your account.

Black garlic

1 whole black garlic bulb. The sizes of the tubers are different.

• Japanese premium quality
• unpeeled
• great black color
• sweet and sour at the same time
• hardly any garlic heat
• hardly any garlic odor

WHAT IS THE DIFFERENCE BETWEEN WHITE AND BLACK GARLIC

Black garlic is not a special type of garlic, but a white garlic that is ripened under special conditions and thereby changes color, taste and consistency.

HOW DOES BLACK GARLIC TASTE

A black garlic of the best quality tastes balanced sweet and sour. The actual garlic taste is reduced. The typical garlic odor after eating is also significantly less than when using white garlic. The consistency of black garlic is very soft.

WHERE DOES BLACK GARLIC COME FROM

There are different statements about the origin, Japanese sources say that it was developed in Japan around the turn of the millennium. The molecular chef Ferran Adria from Spain discovered black garlic in the following years and made it known in the star gastronomy.

HOW IS BLACK GARLIC MADE

Carefully selected types of garlic are matured over a long period of time under defined heat and moisture conditions. The sugars and amino acids naturally occurring in garlic change as a result. The black color is caused by a kind of caramelization - this is the so-called Maillard reaction.

IS BLACK GARLIC A FERMENTED PRODUCT

No, the white garlic is not fermented, but matures under the conditions mentioned.

ARE THERE QUALITY DIFFERENCES IN BLACK GARLIC

The quality of black garlic depends first of all on the type of white garlic selected. The higher the natural sugar content, the more caramelization can take place.

Further differences in quality arise from the manufacturing process of the producer. The conditions vary in terms of humidity between 80 and 90%, in terms of temperature between 60 and 90 °, the ripening time is between 15 and 90 days. Japanese manufacturers strive for a balance between sweetness and acidity and therefore invest a lot of time and thought into the ideal course of the ripening process. Inexpensive black garlic is often only ripened for a short time and does not taste as complex as the high-quality variants, mostly they are more sour than sweet and sour.

WHAT DO YOU DO WITH BLACK GARLIC

First of all, it is important that black garlic is not sweated, but cut into tiny pieces or pureed.

• Cut into small slices, it looks great as a colored element on a pizza.
• As a small cube, it goes well with roast pork.
• As a paste (toes mashed and mixed with a little water) it is a great dip for grilled foods.
• The paste can also be processed in a mayonnaise.

"You can imagine black garlic like a prune with a little more acidity and a little garlic flavor."
Jean Luc Oosting

For further information please register with us: info@foodconnect.de An employee will activate your account.

Premium Black Garlic from Japan

1 whole bulb of black garlic from Japan. This premium quality of black garlic is characterized (compared to other cheaper products) by particularly large cloves and a balanced balance of acidity and sweetness, fruitiness. In a way, this aroma is reminiscent of a high-quality balsamic vinegar.

• Japanese premium quality
• unpeeled
• great black color
• sweet and sour at the same time
• hardly any garlic heat
• hardly any garlic odor

WHAT IS THE DIFFERENCE BETWEEN WHITE AND BLACK GARLIC

Black garlic is not a special type of garlic, but a white garlic that is ripened under special conditions and thereby changes color, taste and consistency.

HOW DOES BLACK GARLIC TASTE

A black garlic of the best quality tastes balanced sweet and sour. The actual garlic taste is reduced. The typical garlic odor after eating is also significantly less than when using white garlic. The consistency of black garlic is very soft.

WHERE DOES BLACK GARLIC COME FROM

There are different statements about the origin, Japanese sources say that it was developed in Japan around the turn of the millennium. The molecular chef Ferran Adria from Spain discovered black garlic in the following years and made it known in the star gastronomy.

HOW IS BLACK GARLIC MADE

Carefully selected types of garlic are matured over a long period of time under defined heat and moisture conditions. The sugars and amino acids naturally occurring in garlic change as a result. The black color is caused by a kind of caramelization - this is the so-called Maillard reaction.

IS BLACK GARLIC A FERMENTED PRODUCT

No, the white garlic is not fermented, but matures under the conditions mentioned.

ARE THERE QUALITY DIFFERENCES IN BLACK GARLIC

The quality of black garlic depends first of all on the type of white garlic selected. The higher the natural sugar content, the more caramelization can take place.

Further differences in quality arise from the manufacturing process of the producer. The conditions vary in terms of humidity between 80 and 90%, in terms of temperature between 60 and 90 °, the ripening time is between 15 and 90 days. Japanese manufacturers strive for a balance between sweetness and acidity and therefore invest a lot of time and thought into the ideal course of the ripening process. Inexpensive black garlic is often only ripened for a short time and does not taste as complex as the high-quality variants, mostly they are more sour than sweet and sour.

WHAT DO YOU DO WITH BLACK GARLIC

First of all, it is important that black garlic is not sweated, but cut into tiny pieces or pureed.

• Cut into small slices, it looks great as a colored element on a pizza.
• As a small cube, it goes well with roast pork.
• As a paste (toes mashed and mixed with a little water) it is a great dip for grilled foods.
• The paste can also be processed in a mayonnaise.

"You can imagine black garlic like a prune with a little more acidity and a little garlic flavor."
Jean Luc Oosting

For further information please register with us: info@foodconnect.de An employee will activate your account.