Add <quantity>½<unit>cup</unit></quantity> of brown sugar to a large stock pot

Add <quantity>1<unit>cup</unit></quantity> of wild blueberry raisins

Add <quantity>2<unit>cups</unit></quantity> of dry shiitake mushrooms

Add <quantity>⅓<unit>cup</unit></quantity> of soy sauce

Add <quantity>2<unit>sheets</unit></quantity> of <quantity>4<unit>inches</unit></quantity> x <quantity>8<unit>inches</unit></quantity> kombu seaweed

Add <quantity>5<unit>L</unit></quantity> of water

Bring to a boil and let the stock simmer over low heat for 6h until the flavor is concentrated and the liquid coats the back of a spoon. Strain. The mushroom reduction is ready

Cut <quantity>1</quantity> black garlic head in half and add to a saucepan

Cut <quantity>1</quantity> garlic head in half and add to the saucepan

Add <quantity>2<unit>cups</unit></quantity> of grapeseed oil

Warm over medium heat until the garlic starts to bubble

Turn the heat to low and cook for 2h to infuse the oil. The garlic oil is ready

The garlic oil is ready

Thinly chop <quantity>1<unit>bunch</unit></quantity> of picked parsley

Trim and thinly slice <quantity>1<unit>bunch</unit></quantity> of scallions

Add <quantity>2</quantity> garlic confit cloves and <quantity>3</quantity> black garlic cloves to a mortar and pestle

Add <quantity>1<unit>tbsp</unit></quantity> of the Garlic Oil and use the pestle to make a paste

Add the sliced scallions and mash to break them down

Add the chopped parsley and <quantity>1<unit>tbsp</unit></quantity> of the Garlic Oil

Add <quantity>2<unit>tbsp</unit></quantity> of the Mushroom Reduction

Add lemon zest and juice to taste. Mix to combine

Add salt to taste and mix to combine. The parsley sauce is ready

Enjoy! It goes really well with fish.