A Japanese pickle made by pickling garlic cloves in a miso mixture. Miso helps temper the strong garlic flavor and seasons the cloves at the same time. The garlic can be eaten as a side dish or as a condiment or garnish for another dish. If you want a milder garlic flavor, let the cloves pickle for longer (at least a month or more). I like the garlic flavor to be a bit stronger, so 10 to 14 days is long enough for me.

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