1. Mix ingredients for [Black garlic Vinaigrette Sauce】and put it in a blender, turn it on.
2. Season beef & scallops with salt and pepper, and sear them.Put them in ice-cold water and allow to cool.
3. Cut green asparagus, green beans and potatoes into bite-size pieces.
4. Thinly slice red onions, cut nagaimo into rectangular slices and cut petit tomatoes into half.
5. Wash salad vegetables, drain water and chill them well.
6. Mound salad vegetables on a plate. Slice beef and scallops into appropriate size and add them and the remaining vegetables on the plate. Pour vinaigrette sauce and serve.

1. Chop off ends of pea sprouts and cut them into half.
2. Make sure to remove digestive tract from the back of shrimps.
3. Melt butter on a heated pan. Add and mix black garlic powder when butter is melted.Add the powder gradually so that it will be mixed evenly.
4. When the powder is well mixed, add [A] ingredients and stir-fry over medium heat.
5. When [A] ingredients are cooked, add pea sprouts. Season with soy sauce, salt and pepper.

1. Season pork slice with salt & pepper and thinly cover them with starch.
2. Cut nagaimo into 5cm x 1cm rectangular shapes.
3. Roll nagaimo sticks with pork slices.
4. Thinly slice burdock with a peeler, and rub them with a pinch of salt.
5. Drain water, sprinkle starch over burdock and fry them in 180°C heated oil.
   (Mix salad oil with a little bit of sesame oil）
6. Heat a pan with sesame oil and fry nagaimo rolls with pork slices.
7. Mash black garlic and mix well with soy sauce, mayo, oyster sauce, yuzu pepper and ground sesame.
8. Cut peppers into 5mm cubes (use either raw or slightly roasted)
9. Place broccoli sprout on a plate and place fried nagaimo sticks on top. Pour black garlic sauce over them. Add burdock and white sesame on top and decorate the plate with chili oil before serve.

1. Cut chicken into bitable size and sprinkle "A" ingredients.
2. Cut peppers into bite-size pieces, mince black garlic and onion,chop shimizumori pepper into large pieces, separate trumpet mushroom into bite-size chunks, and mince garlic.
3. Mix "B" ingredients in a bowl.
4. Heat salad oil in a small pan and deep-fry peppers, take them out and put in a strainer.
5. In a separate pan, heat olive oil and add garlic and onion.When caramelized, place chicken and grill both sides. Add "B" & "C" ingredients, trumpet mushroom and shimizumori pepper.Cook over medium heat while crushing tomatoes for 10-15 minutes. At the end, add the deep-fried peppers and black garlic. Season with salt & pepper.
6. Serve on a plate and sprinkle some parsley.

1. Mix and knead [*] marked ingredients, make a dough with a consistency of an ear robe. Wrap it up with plastic wrap and leave it for 15-20 mins.
2. Sprinkle flour on the dough, and cut it into 1mm thick, 6mm wide noodles with a rolling pin.
3. Boil in plenty of hot water for 2-3 minutes.
4. Chop up vegetables into small cubes and fry with olive-oil.
5. Melt cream cheese with milk (and black garlic if preferred) and season it with salt, pepper and nutmeg.
6. Combine 3 and 4, season with 5 and serve on a plate.
7. Pour the remaining sauce over 6 and sprinkle ground pepper.
8. Sprinkle finely copped parsley and enjoy!!

1. Add black garlic powder and largely cut black garlic into rice and mix well. Divide rice into 8 portions and make rice balls in any shape.
2. Roll pork slices over the rice balls. Cover rice balls with starch to avoid them from falling apart.
3. Heat a pan, pour olive oil (not listed) and place the pork rice balls with ends of meat facing down. Remove excessive oil occasionally using kitchen paper.
4. When pork is cooked, pour source (either mix of [*] marked ingredients or on-the- market yakiniku (Japanese BBQ) sauce), and simmer.
5. Finally, sprinkle white sesame and serve.

Black garlic Chutney

1. Put carrots, apples in a pan, add just enough water for the ingredients to be covered. Cook for about 15 mins until soft.
2. Separate liquid and put carrots and apples in a blender and make puree.
3. Add garlic, pine seeds, honey, black sesame paste to the blender and make more puree.

Medicinal Curry

1. Sprinkle curry powder on pork.
2. Put grapeseed oil and "A" ingredients in a pan and cook over medium heat until they turn aromatic. Add onions and cook until they get brown. Add tomato paste, curry powder, cumin powder and salt in order.
3. Mix the above 2 and 1 ingredients and cook until their surface get slightly brown. Add pumpkin, potatoes, cashew nuts and cook briefly. Add water and cook over low heat for 10 minutes after boiled.
4. Add water-dissolved rice powder to the above 3. Add soy sauce when the liquid gets thick.

Turmeric Rice with Burdock

1. Put washed rice, water, turmeric powder, and coarse salt in a rice cooker and soak in water for 30 mins.
2. Add olive oil and cook.

1. Thinly slice carrots and boil it (save boiled water for later).
2. Mix carrots and boiled water (550cc combined) and put it in a blender.
3. Put agar and sugar in a pot and mix well. Add the carrot boiled water in the pot and cook over heat. Add strained black garlic.
4. Pour the liquid into containers and let it get solid.