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The Black Garlic is a form of fermented, or Odourless Garlic.  The Black garlic derives its dark appearance through the fermentation process.  Also, its pungent odor is significantly reduced or removed.  More importantly, the process enhances the certain health giving properties of fresh garlic through the generation of new compounds like S-allylcyesteine

Aomori Black Garlic

Our black garlic is sourced from Aomori of Japan, where it produces the best quality of black garlic. Oirase Black Garlic is slowly fermented and aged through our proprietary manufacturing process. The distinctive odor of garlic has been suppressed. The taste of black garlic has been compared to that of a dried fruit, fruity, sweet and slightly chewy.  Take the recommended intake of about one or two cloves daily by simply peeling away the skin and eating them.

Health Benefits

Black garlic is enjoying a rise in popularity in gastronomic circles and the alternative medicine field.  Its health benefits are being touted by natural medicine practitioners and herbalists.​

-Cancer Protection and Cholesterol Benefits

The month-long fermentation process in creating black garlic contributes to creating super garlic. The compound S-allylcysteine, a natural component of fresh garlic and a secondary of the amino acid cysteine, was discovered in much greater concentrations in black garlic and used to help lower cholesterol and decrease the risk of cancer.

-Infection Protection

In black garlic, S-allylcysteine assists with the absorption of allicin, helping it metabolize more easily, which could offer boosted protection against infections.

-Disease Protection

Garlic is high in antioxidants which guards the cells from diseases that can slow down the aging process. Black garlic has been found to have twice the antioxidant properties of conventional garlic. The heightened levels of antioxidants offer protection from free radical damage make it an ideal food for thwarting chronic disease. Free radicals damage cells leading to heart disease, Alzheimer's, circulatory problems, rheumatoid arthritis and other chronic diseases.

Japanese vs Chinese Black Garlic (extracted from article written by Kashiwazaki Seika Co Ltd)​

  • Chinese black garlic generally have 12-clove with relatively smaller clove size

  • Most black garlic in South Korea is manufactured in the neighboring country China due to the low-labor cost and low garlic material cost

  • Soil contamination investigation program was not properly conducted and lower pollution standard control still exist in China  

  • Japanese black garlic have Six-clove garlic which was developed in Aomori of Japan and is now widely recognized as the best quality of garlic 

  • Japanese garlic is characterized by hardness of the bulb and high amount of contents of bio-active ingredients 

  • The Japanese government is periodically monitoring the illegal usage of harmful chemicals.  For the food safe and security, the “Warranty Seal for the black garlic” is issued to the inspection-passed products by the independent third party organization. 

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