From Bessou, a woman-owned Japanese homestyle cooking restaurant in NoHo, NYC.

Sweet, mellow, and almost balsamic-like in flavor, black garlic is great as part of a cheese plate, pureed in dressing, or even as a pizza topping. Best of all, it's a superfood with twice the amount of antioxidants of regular garlic!

Bessou owner Maiko Kyogoku's father — affectionately called Papa at the restaurant — makes their black garlic in his backyard on the Upper West Side. It is slow cooked for 3 weeks with no added ingredients. 

• 8 fl. oz. (240 ml)
• No preservatives. Keep refrigerated after opening.