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250 ml

Ingredients: water, whole grain rice.

Traditionally fermented vinegar made from whole grain rice (4.30 ° or 4.3g citric acid / 100ml). Full and at the same time mild taste.

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Black Garlic (peeled)

50 g

No more laborious peeling - the black garlic has been pre-peeled for you for quick use.

 

• 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

 

 

 

 

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100 g

 

Description Black shallots

 

For this product, the finest shallots from the Japanese province of Tottori are transformed into black shallots using a sophisticated process of warmth and moisture. It is a kind of caramelization, i.e. the natural sugars found in the shallots come to the fore in the flavor profile, while the original shallot flavor recedes into the background.

Its taste is balsamic, sweet, reminiscent of prunes. The texture of these shallots is extremely soft and melty.

 

Use

 

Black shallots are an interesting accompaniment to smoked dishes, dark poultry, game, grilled dishes...

 

 

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100 g

Japanese kuzu starch from the climbing plant Pueraria.

Kuzu starch is one of the oldest known plant starches and is used in Japan for fine cakes and doughs in patisserie because of its special structure.

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1 kg

Coarse Japanese wheat breadcrumbs. Extra coarse pieces create a particularly crispy surface, e.g. with tempura dishes.

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1.8 l

Premium yuzu juice from Japan that has been preserved in the traditional way with salt.

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