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Fruit Garlic
Garlic cultivated by contract in Tango, Kyoto shall be fermented and aged carefully for a month to be Black Garlic. In this process, we never add anything at all and fermented them completely. They don’t have any specific odor and distinctive pungency totally. And the bittersweet flavor like dry prune burst into the mouth. When using it as a leading part of the dish, you are surprise at gap with appearance and then impressed. And when using it as a subordinate part of dish, it will bring deep and savory flavor to be harmony of the whole dish even if you use slight amount of it. Now Mr. Martin Berasategui in Spain and Mr. Rene at NOMA in Denmark are using “Black Garlic".
minimum order (50g×1piece(s))×4 case(s)
sell ​​by
18 months
20 samples
17 in stock
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