In the heart of Aomori Prefecture, Japan’s top producer of garlic — both in terms of quality and quantity — you’ll find Oirase Black Garlic. These Aomori-produced black garlic bulbs are slowly aged using an innovative production method, unique to Oirase. This slow fermenting and aging process reduces the distinctive strong taste and odor characteristic to raw garlic, and instead brings out a rich, fruity and sweet palette of flavors. Compared with regular white garlic, Oirase Black Garlic contains six times the amount of polyphenols, as well as more amino acids and other healthy elements. On top of that, each bulb is carefully selected by a skilled artisan based on size and shape to maintain a high level of quality and consistency. Oirase Black Garlic is already popular around the world and has been important to 24 countries, including the USA and France.