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Black Garlic Day [Aomori Prefecture]

Established by the Aomori Prefecture Black Garlic Cooperative Association with the aim of promoting the production of high-quality black garlic and delivering "Japanese black garlic" to the world

It was registered with the Japan Anniversary Association in 2016

Black garlic is a food product made by slowly aging raw garlic for about a month while controlling the temperature and humidity

Through aging, it turns black, and the characteristic spiciness and odor of garlic mellow, while its sweetness and umami flavor are brought out. It is also characterized by a sweet and sour taste reminiscent of dried fruit

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

https://jp.neft.asia/archives/43811

When I see a bag labeled "Aomori Garlic" at the supermarket, I feel a little proud. Living in Aomori Prefecture, Aomori garlic is the norm, but its taste and aroma are highly regarded nationwide, with many saying it's unforgettable once you've tried it. This time, I'd like to carefully introduce why Aomori has become a major garlic producing region, and what makes it different from garlic from other regions. Why is Aomori a famous garlic producing region? Freshly harvested Tago garlic. Aomori's harsh winter is the secret to its deliciousness. Aomori's winters are harsh and snowy, but that cold actually helps the garlic...

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