|Aged Black Garlic
Himawarien’s black garlic is produced by sun-drying garlic for approximately 3-5 months and further aged for 1 month in a maturation chamber. The power of fermentation mellows the characteristic odor of garlic, transforming it into a sweet and chewy texture reminiscent of dried fruits. Additionally, the polyphenol content significantly increases, offering antioxidant properties. It can be enjoyed as is or added to dishes like curry and hashed beef with rice to enhance their richness and mellowness. It is also used as a secret ingredient in sauces at Italian restaurants in Osaka.