No Garlic in Japanese Cuisine?

One thing I’ve noticed about Japanese cuisine is the limited use of garlic, except in popular Chinese dishes like mapo tofu and gyoza. Japanese cuisine generally doesn’t incorporate garlic as an ingredient.

Yet curiously, during a trip to the supermarket, I stumbled upon black garlic and became curious about how it’s made and its exact purpose.

As it turns out, black garlic is made by fermenting regular garlic bulbs under controlled heat and humidity for several weeks. The process typically involves:

Heating: Fresh garlic is placed in a temperature-controlled environment, usually around 60–90°C (140–194°F), for about 3 to 4 weeks.
Humidity: The garlic is kept in high-humidity conditions (around 80–90%) to prevent drying out.
Fermentation and Maillard Reaction: Over time, the garlic undergoes a Maillard reaction, a chemical process that turns it black and softens its texture. This process also gives it a sweet, tangy flavor with umami notes, somewhat similar to balsamic vinegar or tamarind.

So, what’s the purpose of consuming black garlic?

Health Benefits: Black garlic is rich in antioxidants, especially after the fermentation process. It’s believed to boost the immune system, lower cholesterol, improve circulation, and reduce inflammation.
Digestive Aid: It is easier on the stomach compared to raw garlic and doesn’t leave a pungent odor on the breath.
Culinary Uses: Black garlic adds a distinctive flavor to dishes. It’s often used as a seasoning in sauces, soups, and dressings, or eaten directly for its sweetness.

In Japan, it’s often marketed as a health food due to these nutritional benefits. Perhaps I will give it a try, since it doesn’t seem to leave a pungent odor on the breath.