Kojira Black Garlic Salt

Restaurant-Level Balsamic Umami That Melts Into Warm Fat, Crust, and Juices

Sometimes the food is already good. The steak has crust. The juices are running. The fat is warm and glossy. Lamb chops, duck skin, roast chicken, mushrooms in butter, roast potatoes. The best parts are browned, hot, and full of fat, sweetness, starch, and juice.

This is not the moment to drown the food in sauce. It does not need saving.

This is the moment to make it ridiculous.

Kojira Black Garlic Salt is for that final pinch when already-good food can take more: more savoury sweetness, more balsamic umami, more richness, and a longer finish. Add it while the food is still warm and the crystals soften into fat, crust, yolk, butter, and pan juices.

Steak tastes more like steak. Lamb tastes richer. Duck skin tastes deeper. Mushrooms taste darker. Roast potatoes become harder to stop eating.

That is the point of Kojira Black Garlic Salt. Not to correct food. To push it over the edge.

Whole garlic. Slow ageing. Mineral salt. No added sugar. No added MSG. Nothing artificial.

How to Use Black Garlic Salt

Kojira Black Garlic Salt works best as a finishing salt for hot, rich, savoury food with fat, crust, juices, or roasted edges. Use it after cooking, while the food is still warm, so the black garlic can soften into the surface and express its dark sweetness, balsamic umami, and long savoury finish.

Sprinkle it directly over steak, lamb chops, duck breast, crisp duck skin, roast chicken, fried eggs, mushrooms in butter, roast potatoes, charred onions, roasted carrots, roasted aubergine, roasted cauliflower, and slow-roasted roots. Stir it into butter, pan juices, reductions, gravy, dark stocks, tomato sauces, or meat juices when you want the black garlic umami to move through the dish.

• For steak: sliced steak after resting, ribeye, burgers, short ribs, bone marrow, pan juices.
• For lamb: lamb chops, rack of lamb, roast lamb, lamb shoulder, lamb fat.
• For duck: duck breast, crisp duck skin, confit duck, duck-fat potatoes.
• For roast chicken: roast chicken, crisp chicken skin, chicken pan juices.
• For seafood: grilled octopus, charred squid, seared prawns, grilled oily fish, shellfish with browned butter.
• For eggs: fried eggs, soft eggs, omelettes, scrambled eggs, yolk-rich dishes.
• For roasted vegetables: roast potatoes, mushrooms in butter, charred onions, roasted carrots, roasted aubergine, roasted cauliflower, slow-roasted roots.
• For sauces: butter, pan reductions, gravy, dark stocks, tomato sauces, meat juices.

Start with a small pinch while the food is still warm. Let the black garlic open. If the food can take more, give it more.

Five-Week-Aged Black Garlic

Our black garlic begins with small single-clove garlic bulbs and five weeks of slow ageing. Unlike standard garlic heads, which are divided into separate cloves, each bulb is one compact piece of garlic beneath its papery skin. They are slowly aged under controlled warmth and humidity until the garlic changes completely.

The raw garlic heat fades. The sulphur edge settles. The bulb turns deep black, tender, and almost jammy. Fresh garlic bite gives way to dark savoury sweetness: molasses, roasted garlic, dried fruit, tamarind, and balsamic depth.

That slow transformation matters. Black garlic is still garlic, but its flavour becomes rounder, warmer, sweeter, and more deeply savoury. It moves away from sharpness and into depth: the kind that belongs with fat, crust, browned edges, butter, juices, and roasted food.

The beauty of good black garlic is balance. Dark sweetness without tasting sugary. Garlic depth without raw bite. Savoury warmth without sharpness. A finish that keeps going after the salt has dissolved.

That is the flavour we build into Kojira Black Garlic Salt.

28% Slow-Aged Black Garlic, Built Into the Salt

Black garlic tastes extraordinary, but it is an awkward ingredient to use smoothly. The bulbs are sticky, dense, and chewy. They do not dissolve cleanly into food or scatter evenly over a finished dish. Press a piece onto steak or duck skin and the whole piece just stays where you put it. Try to work it into butter, sauces, or pan juices and the texture fights you. The flavour is worth it, but the distribution is never as clean as the taste deserves.

Drying it into powder does not solve it, because the flavour changes. The deep sweetness can flatten, the aroma fades faster, and the finish can turn slightly bitter.

That is why we took another route. We build the black garlic into the salt.

The slow-aged single-clove garlic bulbs are hand-pressed into a dense black garlic base, then worked through our mineral salt with just enough mineral water to carry the flavour through the crystals. The mixture is spread, pressed, and dried slowly over several days, so the garlic-rich moisture dries into the salt, carrying dark sweetness, balsamic umami, and savoury depth through the final salt.

At 28% black garlic, we pushed the load to the edge. We did not stop when the salt tasted good. We kept adding black garlic until the salt reached its limit. Any more and it would stop drying properly, stop scattering evenly, and stop behaving like salt.

That is why Kojira Black Garlic Salt opens on warm food with the force of black garlic itself. It still behaves like finishing salt, but it carries as much slow-aged black garlic as we could make it hold.

The Mineral Salt Foundation

Kojira Black Garlic Salt is built on Kojira Artisan Mineral Salt, harvested from our family salt fields in Isaan, Northeast Thailand.

The salt is wood-fired, sun-dried, and finished by hand in small seasonal batches. Its terroir gives it a softer, more layered salinity than sea salt and classic rock salt, with enough mineral depth to carry black garlic without turning the finish sharp. With black garlic, that balance matters. The garlic brings dark sweetness, balsamic umami, and long savoury warmth. The mineral salt gives it structure, so the flavour opens into warm fat, crust, juices, butter, yolk, and roasted edges without becoming heavy.

This is the foundation that lets the black garlic arrive with force, then linger as dark sweetness, balsamic umami, and savoury warmth.

Gourmet Salt Collection

Kojira Black Garlic Salt sits on the dark, savoury-sweet umami side of the Gourmet Salts collection.

Start here when you want umami to become darker, sweeter, richer, and more indulgent: balsamic depth, slow-aged garlic warmth, and a longer savoury finish.

Explore the rest of the range:

• Kojira Artisan Mineral Salt: wood-fired, sun-dried mineral salt
• Kojira Fermented Mushroom Salt: brine-fermented mushroom umami
• Kojira Preserved Lemon Salt: six-month salt-cured citrus
• Kojira Persian Saffron Salt: 1% whole-thread Super Negin saffron

Packaging & Preservation

Black garlic’s aged aromatics, dark sweetness, and savoury depth are sensitive to air, light, and moisture.

Kojira Black Garlic Salt is stored in UV-protective amber glass, induction-sealed, and protected from air before closing to preserve its balsamic umami, dry finishing texture, and slow-aged black garlic character.