Garlic
ニンニク にんにく ninniku
Also known asninniku
At its best in Jun, Jul, Aug
When it is at its best
In seasonAvailable
How to cook
To scent the oil
Started in cold oil over low heat; burning it turns it bitter.
Deep-fried plain
Fried whole, when it turns floury and sweet.
Cured in soy sauce
Sliced and steeped, and usable as a seasoning in its own right.
Baked in foil
Wrapped whole and baked until soft and sweet.
How to choose
White, dry outer skin drawn tight, heavy in the hand, with no sprouting.
Storage
Hang somewhere cool, dark and airy. Refrigerating or freezing also holds off sprouting.
Main areas
Good to know
Aomori grows around seventy per cent of the national crop, and its Fukuchi White has notably large, pale cloves. Cutting or grating sets enzymes working to create the characteristic aroma, so chop it fine when you want that scent to carry. Black garlic is the same bulb aged until the sugars concentrate.
