Black garlic, which has been in the spotlight of many Michelin-starred chefs in recent years, is garlic that has been browned by low-temperature cooking in a humid environment for 2 to 3 weeks. Its taste resembles balsamic vinegar, licorice, and prune, while also providing a sweet and tangy flavor. In addition, black garlic brings strong "Umami" flavors. Umami is one of the five basic tastes identified in Japanese cuisine, along with sweet, salty, bitter, and sour. The term umami is a contraction of "umai" (delicious) and "mi" (taste), so it could literally be translated as "delicious taste". Its function is to deepen flavors and enhance a dish.