Black Garlic
umami sauce
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Superior Taste Award Winner of iTQi 2015
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Favored by Michelin chefs
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FSSC22000 Certified
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Secret Japanese Stock (dashi)
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Black Garlic Added
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Additive-free
BLACK GARLIC
UMAMI SAUCE
Superior Taste Award winner of iTQi 2015, made from kelp, mushroom, dried bonito, soy sauce, mirin and sake. With lots of black garlic added, you can easily gain energy and nutrition from everyday meals. It has a pleasant flavor that would complement any veggie platter or meat.
SUPERIOR TASTE AWARD
The International Taste & Quality Institute - iTQi - based in Brussels is the world's leading organization dedicated to testing and promoting superior food and drink products.
The Superior Taste Award is a unique international recognition that is focused on the blind judgment of Chefs and Sommeliers.
THE MAKING OF UMAMI SAUCE
THE MAKING OF UMAMI SAUCE
STEP1.
THE REMOVAL OF SKIN
We use "Jumbo" black garlic as main ingredients to make our products.
They are much bigger than usual black garlic, it's easier to process, have less garlic smell yet can make products more flavorful.
We have to carefully remove each of the "Jumbo black garlic" skin, for those residual skin will affect the flavor that it requires highly concentrated staffs to check piece by piece.
STEP2.
WASHING
There are some skins are too little to remove by hand, this is the moment we need to put them under running water to wash them out completely.
It's a very time and energy consuming work that we can only process around 100 pieces a day.
STEP 3.
PASTE MAKING
This is the final step, the Jumbo black garlic will be cut, shredded, stirred and sifted through and become black garlic paste, which is also the base of all of our products.
STEP 4.
(DASHI)STOCK MAKING
Selected premium Hokkaido kelp, Miyazaki mushroom and dried bonito from Kagashima.