[A Story About Garlic]

Do you have a favorite way to eat garlic? I personally love eating raw garlic slices paired with bonito sashimi. It is a wonderful way to enjoy the stimulating sharpness of garlic.

This sharp flavor and the characteristic odor of garlic come from an organosulfur compound called "allicin." When garlic is chopped or crushed, it is generated through a reaction between alliin and the enzyme alliinase. Allicin is created as the cells break down; the finer it is grated, chopped, or crushed, the more the reaction progresses and the greater the amount produced.

Allicin is known for its antibacterial benefits and its ability to improve blood circulation, and it is also said to assist the functions of vitamin B1, which is linked to fatigue recovery and maintaining stamina. On the other hand, allicin is sensitive to heat and water. When boiled at high temperatures for a long time, it gradually breaks down in the soup, which reduces its benefits for blood flow improvement and antimicrobial effects.

To consume allicin effectively, it is best to let grated or crushed garlic sit for a short while before eating, as this allows the enzymatic reaction to progress further. When heating garlic, sautéing it briefly in oil allows the allicin to dissolve into the oil and suppresses its decomposition, making it a relatively effective method. In traditional Chinese medicine, garlic is called "Taisan" and used for nourishment, combating coldness, and treating loss of appetite. In Japan, it has long been valued as a "medicinal plant" and a folk remedy for colds and fatigue recovery.

As for the origin of the Japanese name for garlic, "ninniku," there is a theory connected to the Buddhist concept of "Ninniku" (ksanti), which means to endure suffering and insult with an unshakeable mind. In Buddhism, five types of pungent vegetables with strong odors are called "Gokun" or "Goshin." Monks were forbidden from consuming them because they were believed to stimulate sexual desire and anger. It is said that because monks secretly ate garlic—one of these five pungent vegetables—the religious term "Ninniku" came to be used as a slang word for it.

In "The Tale of Genji," a sentence appears stating: "Since I have taken a medicinal herb of extreme heat, my breath has an odor near my mouth, and I cannot meet you. However, I will hear your business." This "medicinal herb of extreme heat" is believed to refer to garlic. This shows that while it was already used as a medicine during the Heian period, its strong odor was also a matter of social etiquette in polite society.

In China and South Korea, garlic is consumed in large quantities daily. Because it is deeply embedded in their everyday food culture, there is a relatively tolerant, mutual understanding regarding its odor. On the other hand, while Japanese people often associate garlic heavily with Italian cuisine, in Italy it is primarily used for flavoring, and depending on the dish, it is often removed entirely after its aroma has infused into the oil.

To manage the odor, several etiquette tips can be helpful. Milk, yogurt, and cheese (before or after a meal) contain milk proteins and fats that coat allicin, helping to soften the smell. Apples or apple juice (after a meal) are effective because apple polyphenols bind with garlic components, reducing volatile odors. Green tea, oolong tea, and coffee help suppress bad breath due to the deodorizing and neutralizing effects of their polyphenols. Drinking water frequently or using chewing gum and interdental brushes can also lightly reduce bad breath in the short term by keeping the mouth hydrated and removing food particles.

Garlic is filled not only with aroma and flavor, but also with rich culture and history. By smartly practicing odor etiquette, we can continue to enjoy it in a healthy way.

fresco's kasumi plate S
https://www.shokunin.com/en/fresco/kasumiplate.html

References
https://ja.wikipedia.org/wiki/ニンニク
https://gella-farm.com/blog/allicin
https://ja.wikipedia.org/wiki/禁葷食
https://kotobank.jp/word/極熱の草薬
https://nozaki-kanpou.com/食べ物の細目/食養生の基礎%e3%80%80ニンニク（大蒜たいさん）
https://media.moneyforward.com/articles/3142
https://www.orthobios.com/Page/Feature/2303-1.aspx