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Odor-Free Garlic Passes Breath Test, Heads for Market

September 25, 1987|United Press International

TOKYO — The ever-polite Japanese have developed an odor-free garlic they plan to begin selling in the United States in November, the inventor said Thursday.

Dr. Kotaro Sakai says his garlic retains its full, spicy flavor without the lingering aftereffect of bad breath.

"It's really delicious," Sakai said. "And with my garlic it's OK to kiss."

The garlic, which a Japanese sales agent dubbed "high tech," is made by soaking garlic cloves in Phytin, a calcium supplement, and other food additives.

Sakai, 62, would not reveal how he came up with the technique, but he said it became so popular when he took it to a small Korean restaurant near his house that he decided to market it.

Sakai said he has signed a contract with Jewel Rina Co. of North Bergen, N.J., to process and sell 10 tons of the inoffensive garlic each month in the United States beginning in November.

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