Black garlic, a staple in East Asian cuisine, is gaining popularity in the US for its unique flavor and health benefits. This fermented garlic boasts a sweet, savory, and tangy profile ...
Black garlic, of East Asian origin, is mellower and sweeter than its raw cousin. Aged in controlled environments over several weeks, it adds extra depth to recipes and perfectly enhances this ...
then scatter the garlic slices on top. Squirt a blob of kewpie mayonnaise on the plates and dust it lightly with shichimi togarashi. Serve the meat and cabbage with a bowl of steamed Japanese rice ...