Black Garlic Soy Sauce

Do you know the song “Liquid Love” by Roy Ayers? It is said to have been written for this black garlic sauce. Doubt it? Try it and see. It must be acknowledged that with such a clever composition, success was assured. The umami of the soy sauce blends with the candied notes of the black garlic, a vegetarian dashi of shiitake and kombu seaweed adds depth, and a splash of sake channels it all.

A creation from Gari x Gari, which produces the black garlic used in this soy sauce itself. Based in Miyazaki Prefecture (Kyushu Island, southern Japan), Gari x Gari uses only local and plant-based ingredients, ensuring a quality sauce that is vegan and also gluten-free. 

Usage: The expression "in every way" could not be more fitting, as it integrates into almost any seasoning that it will enhance divinely. Thus glazes, dressings, and marinades, or a few drops in a simmered dish, or simply as it is, with sashimi – and this may be the most beautiful way to enjoy it. 

Storage: Glass bottle to be kept in a cool, dry place, in the refrigerator after opening. 

Ingredients: Tamari soy sauce (soy, salt, alcohol), mirin (rice, rice koji, sugar, alcohol), sake (water, rice, rice koji), brown sugar, black garlic (4.6 %), garlic (2.5 %), kombu (1.5 %), shiitake mushroom (1.5 %). 

Shelf life: 12 months (but only one after opening).