Description
The Katsunichi Hiwa series has been carefully developed with the concept of “a superfood originated in Japan” and we want to bring food rooted in the Japanese terrain into life. Aged black garlic made in Japan with over 2.48 million seals
This black garlic is carefully aged from Kyushu and Shikoku garlic has been carefully aged in 2 weeks using our own manufacturing method. Since it does not have the taste and odor of garlic, it is easy to incorporate into your daily table. Even if you eat one capsule as is, it is delicious and easy to eat. The fruit-like flavor and sweetness is delicious enough to last every day. Delicious to eat as is, but we recommend arranging recipes such as steak salads and garlic butter are also recommended
Uses only garlic that is close to the original species of kadashi seeds that are made in Japan, so it has a polyphenol content (as tannin) of about 1.5 times more than regular black garlic. In addition to collagen, the three essential amino acids called BCAA such as valine, leucine, and isoleucine are several times to dozens of times. Black garlic packed with nutrients
We take time to dry the garlic in order to make it larger. Moreover, we conduct sorting procedures between dry and before bagging, so that you only get the best quality and good looking possible
This black garlic is made using only the carefully selected Kakoda-seed garlic produced in Kyushu and Shikoku, which has undergone a residual pesticide test. As Japanese garlic, the 6 white pieces of Fukuchi white garlic are renowned for its cold region of Japan, but we use Kakoda species harvested in southern Japan in warm climates such as Kyushu and Shikoku. Kodai seeds are a breed of garlic close to the original species, and are rich in allicin, which is an odor ingredient of garlic
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