Black Garlic Molasse. 250Ml
Single-ingredient Japanese black garlic — that's the whole label. Weeks of slow fermentation turn raw cloves jammy and dark, all mellow sweetness up front with deep roasted garlic and umami on the back end. Spoonable, no peeling. Swirl it into vinaigrettes, glazes, charred vegetables, or a bowl of noodles. 250ml.