It is famous for its high nutritional value, effective for health, and the best food for stamina.
As a matter of fact, garlic is effective in preventing fatigue in the summer, illnesses such as colds, depression prevention and diet effects.
Such nourishing garlic, are there any points to buy?

This time, Okazaki, who specializes in garlic, will tell you how to choose garlic.

□ How to choose the right garlic?

First of all, there is no doubt that
・ Grain is large
・ Hard and tight
Two points that.

Light things should be avoided as they are likely to be dry or not full.

Also, if there is a gap between the contents and the outer skin, it is likely that the time has passed since harvest and the water has fallen.

And, there are rare cases where garlic with strong odor is mixed, but this is also eaten by insects and smell is generated due to stimulation occurring, so garlic with strong odor at the time of purchase was avoided You can say that it is better.

Furthermore, one more point I want to know is the production area. Garlic is sold not only domestic products but also many from China and Spain, and the price range is cheaper for foreign products, but in the case of foreign products, the flavor may be thinner than domestic products, and nutritional components may also be included. Many are low and not recommended.

However, many domestic products are made with quality in mind, and in particular, the garlic from Tago produced in Aomori Prefecture is made especially with regard to soil and fertilizer, making it one of the leading garlics in Japan. It is famous.

□ When is the season of garlic season?

Garlic has excellent shelf life and is sold all year round, but the season is from May to July.
It is made in Aomori Prefecture, where 70% of the garlic production volume was mentioned earlier, and the most harvest time is early summer.

□ How to save garlic

Garlic germinates at a temperature of around 20 ° C, a place with humidity and sunlight. So it can be said that it is the time when sprouting is most likely to occur in the spring / autumn climate.

For long-term storage of used garlic and fresh garlic, a refrigerator is recommended.

If the garlic is in a non-skinned condition, wrap it in a newspaper and put it in the refrigerator. If it is over-used, leave it in a peeled state and wrap it in a wrap or seal it with a zippered bag.

□ Finally

At Okazakiya Co., Ltd., we produce fresh, high-quality garlic that is always made with a focus on soil quality and fertilizer in Takkomati, Aomori Prefecture, which boasts the largest garlic production area in Japan.
Okazakiya Co., Ltd. also sells online. Please enjoy it once by all means.