Black Garlic Molasses

Black Garlic MolassesThis inky black, syrupy molasses is made from concentrated black garlic, which is garlic fermented long enough to render the cloves tender, mellow, earthy sweet and utterly addictive. Reminiscent of concentrated balsamic vinegar (just without the sharp tang), use this as a flavor enhancing drizzle over roasted meats and vegetables or blended with pan juices after sauting chicken cutlets or pork chops. Add a spoonful to almost any soup for a

Togo-Su’s Kurozu Vinegar with Hijiki is made with mountain spring water and naturally aged in century-old clay pots

the Mala Market maintains close control over its supply chain

And don’t throw out the oil

Either place the two nesting bars crossways (as one piece) or side by side—then fold together neatly for compact storage in your kitchen drawer

which melt quickly into sauces

Vinagres de Yema’s Cepa Vieja falls somewhere between a balsamic and a red wine vinegar

which commands minimal refrigerator space

pasta and just about everything else

adding small amounts of hot water or broth and stirring frequently

briny element to balance the rice sugars in the vinegar

Once I pulled myself up off the floor

which is far easier to use than the more typical screw-together system (coffee grounds invariably get stuck in the threads