1. Cut the chicken thigh from the center to the left and right, creating a flat piece. Wrap the Black Garlic in the middle. Wrap in aluminum foil and steam for 15 minutes on high heat.
2. Take the ingredients in group A, mix and dissolve together.
3. Take the steamed chicken, remove oil, and lightly cook in a fry pan until colored. Mix with the group A sauce. Heat until the sauce is 1/2 way boiled down and place chicken in a tray.
4. Cook the vegetables in the pan and add salt.
5. Cut the meat and vegetables and serve. Lastly, pour the sauce over the dish.

1. Boil unpeeled Black Garlic in milk for 10 minutes.
2. After boiling, remove the skin and sprout in the center.
3. Put the garlic in a food processor and add the anchovies and boiled milk and blend until smooth.
4. Put the ingredients from step 3 into a pot, add olive oil, and simmer on low heat.
5. Put ingredients from step 4 in a ramekin, and then place on top of a plate.
6. Boil the string beans, broccolli, baby corn and asparagus together with salt.
   Julienne the other vegetables and arrange them in a glass, then arrange the tomato and Black Garlic on the plate.

1. Take the unsalted butter from group one and make into a pomade. Take the other ingredients and put through food processor to make a paste.
2. Take all the ingredients from group one and mix them together, wrap in plastic wrap, spread to 2 mm thickness then chill in refrigerator.
3. Season the greenling with salt and black pepper. Remove scallops from shell and separate the meat from the mantle.
4. Cut the scallops in half longways. Slice two cloves of Black Garlic to 1mm thickness and put between the scallop pieces. Season with salt and pepper. Coat with wheat flour, egg, and bread crumbs from group 2.
5. Boil the potato and peel the skin. Put the potato, 5g of Black Garlic, 200cc of milk and 30cc of fresh cream into a food processor and puree. Add salt to taste.
6. Remove the hard skin on the bottom from the 4 stalks of stick broccolli. Use a melon baller to make the carrot into balls. Leave the leaves on the radish and cut in half.
   Put these into a pot and boil, preserving the original texture. Add salt to taste.
7. Put the scallop mantle and 200cc of water in a pot and boil on low heat for 10 minutes. Once about half of the soup is boiled down add 50g of butter and make into a creamy mixture, then add 15cc of fresh cream last.
8. Take the Greenling and poele. Cut into 8 slices and cook.
   Cut the paste from step 1 to fit the skin of the greenling, and lay on top of the skin. Lightly bake in a salamander.
9. Cook both sides, maintaining the color of the scallop and parsley bread crumbs. Cut the scallop tallways in half.
10. Take the greenling, scallop, and relish and arrange together colorfully on a plate. Finally froth the sauce before pouring over the dish.

1,2: Black Garlic sesame chili oil (white/black sesame)

1. Place 2 tablespoons of sesame oil, green onions, Black Garlic, and chili peppers into a frying pan and cook on low heat for 2-3 minutes.
   Add Szechuan pepper, black/white sesame and half of the sesame oil, then cook for an additional 2-3 minutes on low heat. Then turn off the heat and add the rest of the sesame oil.

3: Black Garlic Plum Miso

1. Mix crushed Black Garlic, miso, sugar, and dried plum together.

4: Black Garlic Mustard

1. Mix crushed Black Garlic and mustard dissolved in water together.

5: Black Garlic Balsamic Vinegar

1. Mix crushed Black Garlic with balsamic vinegar.

1. Put salad oil (quantity unlisted) in a pot then add chicken, burdock root, and carrot, frying one by one.Add soup stock and cook until burdock root is throughly cooked.
2. Add shiitake mushroom. When the mushroom is cooked, add soy sauce, sake, mirin, and salt. Once it starts to boil add soy milk.
3. Serve in a bowl. Break senbei and add along with Black Garlic sesame chili oil to taste.