In Japan, the garlic grown in the prefecture of aomori is of unrivalled quality. throughout the country, everyone agrees that it is quite simply the best. it was in this region that black garlic was born, from the unique experience of a passionate grower who wanted to be able to eat his garlic all year round. He came up with the idea of preserving it for a month in extremely pure seawater, drawn from the depths of the ocean, at a strictly controlled temperature and humidity. the result was a real taste revelation: the garlic thus preserved turned black, its texture became soft and its taste slightly fruity. The reputation of Aomori black garlic was made.