Garlic lovers, rise up! When I found this canister of black #garlic bulbs, my mind immediately began racing with designs on how to use it. When I was younger, my family frequented Maru Ichi, a ramen shop in downtown Mountain View, CA (now permanently shuttered.) My mom’s order was one of their specialties, kuro ramen, which got its name (黒) and signature flavor from liberal amounts of charred garlic oil. I decided to riff on this old favorite for my #veganisnotscary Week 4 entree by combining homemade blackened garlic oil with mashed black garlic to create what I’m calling “double black garlic oil.” In contrast to blackened garlic, which is basically scorched, black garlic undergoes a lengthy aging process which results in a rich, sticky, almost fruit-like sweetness with little hint of the garlic’s former pungency. Blending it with my blackened garlic oil mellowed some of the acrid notes and further developed the mouthwatering flavor. (If you’d like to make your own mayu at home, check out https://chejorge.com/2020/05/23/blackened-garlic-oat-milk-ramen/)
This black garlic is mild enough to eat on its own, but I especially love it spread atop some warm, crusty bread. #garliclover The flavor is like nothing else. I also like that it comes in single head bulbs (neat and convenient) and is #organic. Though this ingredient is not the cheapest, it’s something I recommend everyone try at least once. This 5oz tennis-ball-esque container was approximately $6 (#groceryoutletfinds) and can be found for a similar price at other major retailers.
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