This product is a blend of “Fukuchi White” garlic produced in the town of Takko in Aomori Prefecture, coarsely ground black pepper and roasted salt from Tsushima in Nagasaki Prefecture. Takko Town is known as the top producer of garlic in Japan in terms of both quantity and quality. Surrounded by the Ou Mountains, a range of volcanic mountain clusters including Mt. Hakkoda, the town has a unique climate and fertile soil suitable for growing garlic with increased sweetness and rich umami. Compared to garlic produced in China, Fukuchi White garlic that has six cloves in a bulb contains about 1.3 times more allicin, which releases a strong aroma, letting you enjoy the signature smell and pungent flavor of garlic. In addition, it also has a stronger umami flavor due to its higher sugar content.
The carefully-roasted salt produced by collecting seaweed infused water from the Tsushima Current is characterized by its mild taste and rich umami flavor. Made by dried garlic chips and blended with roasted salt and coarsely ground black peppers that are mixed evenly, the versatile product can be used to season a variety of savory dishes such as grilled meat, steaks, fried rice, pasta and fried food.