Aomori is the number one producer of garlic in Japan, and you can find Aomori-grown garlic at supermarkets across the country. In fact I usually always buy Aomori garlic because while there are usually fewer cloves on a head, they are very big and therefore easy to use for cooking!
Along with regularly grown garlic Aomori also produces fermented “black garlic”, a milder variety whose growth is a closely guarded secret among its producers. Apparently this kind of garlic has a lot of health benefits, and is preferred by people who find the usual white garlic variety too strong. As a lover of garlic myself, I love regular white garlic, so I’ve never tried black before, but I’ve seen it in stores. Maybe the next time I catch sight of it I’ll get some and post how it is!