Beat the Summer Heat with Domestic Organic Garlic: Limited-Time Release of Popular 'Ume Garlic' and 'Delicious Black Vinegar Garlic' Returns This Year!

Kenkou Kazoku Co., Ltd. (Headquarters: Hirano-machi, Kagoshima City, Kagoshima Prefecture; President: Fujimoto Tomoko), known for its 'Traditional Garlic Egg Yolk,' has begun its annual limited-time sale of the popular 'Ume Garlic' and 'Delicious Black Vinegar Garlic.' Marking its 50th anniversary, the company once again delivers two summer-perfect products that highlight the rich flavor of rare domestic organic garlic, 'Ninniku Ou.'

A Fan-Favorite Returns: 'Ume Garlic'

Back again this year is 'Ume Garlic,' a refreshing treat perfect for the hot season when appetite tends to wane. This limited-edition product, developed by Kenkou Kazoku, a company dedicated to exploring the potential of garlic, features its exclusive organic brand, 'Ninniku Ou,' marinated with fragrant 'Nankou ume' from Kishu and 'katsuobushi' (bonito flakes) from Yaizu. The combination of garlic's aroma, the tangy freshness of ume, and the savory umami of katsuobushi creates an addictive flavor. The product has a loyal following, with over 22,000 boxes sold in just three months in past years. Customers report, 'I've been feeling more energetic since I started eating it daily,' and 'I eat 7 to 8 pieces every morning and can't stop.'

A Pleasing Crunch from This Year's Fresh Garlic

Organic 'Ninniku Ou' is harvested every May. Because this product uses freshly harvested garlic, it offers a satisfyingly crisp texture. One bite releases the rich aroma of garlic, blended with the sweet-tartness of Nankou ume and the savory depth of katsuobushi, making it hard to put your chopsticks down. It pairs well with chilled soba noodles, cold meat salads, rice balls, and boiled vegetables. Chopped and added to cold pasta or salads, it also serves as a convenient flavor accent to everyday dishes.

No Salt Pickling, Low-Odor Process: Easy to Enjoy Daily

While many ume garlic products use imported garlic, Kenkou Kazoku's version uses domestic organic 'Ninniku Ou.' Since it is not salt-pickled, the salt content is only about 4%. This allows you to enjoy garlic's natural crisp texture and rich flavor. Additionally, a low-odor processing method reduces garlic's characteristic smell, so you can enjoy it at family meals, as a snack, or with drinks without worrying about odor. This limited-time summer favorite is already seeing a surge in orders from eager fans. Each 120g pack is priced at 1,836 yen (tax included). A two-pack set is 3,560 yen (3% off, tax included). Shipping is 550 yen extra. Quantities are limited, and sales will end once stock runs out.

[Order Here!]

https://www.kenkoukazoku.co.jp/food/umeninniku/

Toll-Free: 0120-315-315

'Delicious Black Vinegar Garlic' Marinated in Kagoshima's Traditional Black Vinegar

Also available as a limited-time product alongside 'Ume Garlic' is 'Delicious Black Vinegar Garlic.' This product features organic 'Ninniku Ou' slowly marinated in 'Satsuma Koho Genmai Black Vinegar,' a traditional black vinegar from Aira Town, Kagoshima Prefecture, produced using methods passed down for over 200 years. Honey is added to mellow the sharpness of the vinegar, resulting in a well-balanced flavor with a subtle sweetness and deep richness. Like the ume garlic, it is not salt-pickled, so the salt content is only 1.8%. The low-odor process also minimizes garlic's pungent smell. Enjoy it as a snack or appetizer, or use it as a topping for curry, sautéed meat or fish, or as part of a charcuterie board. Each 100g pack is 1,836 yen (tax included). A two-pack set is 3,560 yen (3% off, tax included), with shipping at 550 yen extra. Production is limited, and sales will end when stock is depleted.

[Order Here!]

https://www.kenkoukazoku.co.jp/food/kurozuzuke/

Toll-Free: 0120-315-315

'Ninniku Ou': Domestic Organic Garlic Rooted in the Founder's Philosophy

The key ingredient in both products is 'Ninniku Ou,' Kenkou Kazoku's original brand of organic garlic. Its origin lies in the founding philosophy of Honma Shojo: 'Ingredients consumed for health must themselves be healthy.' Recognizing that garlic is prone to disease and large-scale organic cultivation is difficult, the company decided to grow it themselves, eventually developing a successful method after years of effort. Even now, on the 50th anniversary of its founding, dedicated farmers at the 'Honma Shojo Passionate Garlic Field' continue meticulous cultivation, inspired by this founding vision.