What's so great about Aomori garlic? A thorough explanation of the differences and the secret to its deliciousness!

Aomori Garlic at the supermarket , I feel a little proud. If you live in Aomori Prefecture, garlic is naturally produced in Aomori, but its taste and aroma are highly acclaimed nationwide, and some people say that once you try it, you'll never forget it.

In this article, we will explain why Aomori has become a major garlic producing region and what makes it different from other garlic producing regions.

---

Why is Aomori a famous producer of garlic?

The secret to its deliciousness is Aomori's harsh winter

Aomori's winters are harsh and snowy, but I've heard from farmers that the cold actually deepens the flavor of the garlic. Apparently, Aomori garlic stores its sugar content beneath the snow. This is probably the same principle as Yukimuro apples and Fukaura snow carrots. The climate unique to a snowy country has transformed garlic, which was previously just a flavoring vegetable, into a " delicacy ." When I think about this, I feel a little grateful for the cold winter.

What is the world-famous "Fukuchi White"?

When talking about garlic produced in Aomori Prefecture, one must mention the variety called " Fukuchi White Six-Piece ." As the name suggests, this garlic is packed tightly into a single, heavy bulb, with roughly six large cloves. The skin is beautifully pure white, and the cloves are uniformly shaped, giving it a truly luxurious appearance.

The defining feature of Fukuchi White Six-Peen is its overwhelmingly strong flavor. It cannot be compared to any other commercially available product, let alone Chinese-made ones. It's fragrant when used in stir-fries, and when grated, it has a deep flavor that's not just spicy. When I was living outside of the prefecture, I bought commercially available imported garlic and was once again amazed at the difference.

---

What's so great about Aomori garlic? How does it differ from Chinese garlic?

Large and beautiful looking

The first thing that strikes you is the size and beauty. If you compare the garlic lined up in the supermarket, you can tell at a glance that Aomori garlic is larger, with a glossy, even surface. It has a clearer presence than imported garlic. Even before you start cooking, you can feel that you are using good ingredients.

I think the reason it makes a great gift is because of its beautiful appearance.

The impact of the aroma and flavor is unmatched

The aroma that rises the moment you cut it far surpasses that of Chinese garlic. Once lightly cooked, the entire kitchen is instantly enveloped in an appetizing aroma. Chinese garlic is convenient, but it doesn't have the same breadth and depth of aroma. Once you get used to using it, you'll find that anything other than Aomori garlic just isn't enough.

When heated, it becomes sweet and has a punchy flavor.

The fascinating thing about Aomori garlic is that it changes completely when cooked. When raw, it has a spicy and pungent taste, but when cooked, it turns into a fluffy, sweet, potato-like texture.

I often bake it in foil and eat it whole, and its melting texture and sweetness make it seem like a completely different ingredient. It's more like eating chestnuts or taro than garlic, and it's so fluffy. I think that being able to enjoy it in this way is something that only Aomori garlic can offer.

---

Garlic is the star! How to use it in a way that is unique to Aomori

Make it a feast by baking it in foil or making it into ajillo

If you're using garlic as the main ingredient, we recommend a simple foil roast. Wrap the garlic in aluminum foil with the skin on and bake it slowly in the toaster for 15 to 20 minutes. Once it's cooked through, sprinkle a little salt on it for a delicious dish.

It's also delicious when made into ajillo. Its presence rivals that of shrimp and mushrooms, making it a main dish. It also pairs perfectly with alcohol, so you'll find yourself eating more and more.

Rice cooked with whole garlic is delicious!

I've recently become obsessed with garlic rice. It's a simple recipe that involves cooking 3-4 peeled cloves of garlic together with rice. The delicious aroma stimulates your appetite while it's cooking, and the smell alone makes you want to eat rice. The sweetness of the rice blends with the umami of the garlic, and the flavor unfolds the more you chew. It's also delicious with soy sauce, salt, and pepper to your liking, and I recommend making it into rice balls.

If you haven't tried it yet, just give it a try and see for yourself!

The best solution is to use it as an ingredient rather than as a condiment.

Aomori garlic is not just a condiment or flavoring, it has the appeal of being " edible garlic ." Garlic is not only used by chopping it, but can also be used as the main ingredient by boiling or roasting it whole. This allows the power of the ingredient to be more clearly conveyed.

It might be a bit extravagant, but it's worth it.

How to Select and Store Aomori Garlic

Can't you tell just by looking at the "Made in Japan" label?

Even if a product is labeled " domestic garlic It's important to make sure that it is clearly labeled produced in Aomori Prefecture

Other points to check are the firmness of the kernels, the whiteness of their color, and whether the base is completely dry. Beautiful appearance is also proof of freshness and good quality.

It is recommended to store it frozen or in oil.

If you buy a lot of Aomori garlic, you'll need to be creative in how you store it. Peel it, wrap it in plastic wrap, and freeze it to make it last longer, or grate it for immediate use.

Also, when soaked in olive oil, it makes a great fragrant seasoning oil. Just adding a little to stir-fries or pasta dishes will greatly deepen the flavor.

---

Aomori garlic is not just a supporting role, it's the star of your dinner table

Aomori garlic is not just a flavoring vegetable. Its appearance, aroma, and taste are all top-notch, and it not only elevates dishes, but can also play a leading role in some dishes.

In my daily cooking, I've come to realize more and more how much garlic can make a difference. If I had to choose, I'd go for Aomori garlic. If you haven't tried Aomori garlic yet, I highly recommend trying it at the supermarket. You'll be shocked by the incomparable aroma and flavor!

---