Dried nameko

Nameko is a mushroom characterized by its distinctive slipperiness and aroma, an essential ingredient for miso soup and simmered dishes. Our dried nameko dries Japanese-grown nameko at low temperature, reproducing its characteristic slipperiness and umami when rehydrated. Easy to handle and long-keeping, it is ideal for commercial soups, prepared foods, retort foods, and the like.

Three Commitments Behind Our Dried Nameko

Agriture's dried nameko is built with thorough quality design so it can be adopted as a commercial ingredient. Here we introduce three points we regard as particular strengths.

Characteristics as a commercial raw material

We summarize, from six perspectives, what advantages there are in choosing dried nameko as an OEM ingredient. Use it as a reference both for replacing existing materials and for new-product development.

Product specifications (commercial)

The product's basic specs are as follows. Cut specifications and packaging specs can be individually adjusted on a contract basis, so please consult us to match your OEM requirements. We have organized raw-material origin, best-before date, production method, and minimum lot so they can be checked at a glance.

Customization support

For each OEM project, we respond flexibly to changes in cut shape, powdering, small-lot prototyping, blending, and packaging specs. In addition to the response table below, please consult us about individual adjustments to match your requirements.

Variety, grower, and origin information

Agriture's dried nameko keeps quality stable through procurement from partner farmers and contract regions. Please also refer to this when you want to make use of origin information at the product-planning stage.

Low-temperature drying to protect the ingredient's natural flavor

At Agriture, to protect nameko's aroma, color, and umami, we use low-temperature hot-air drying with finely controlled temperature and airflow. Our strength lies in retaining components easily lost in high-temperature drying, through process design matched to the material's nature. Because we manage the whole process—from raw-material receipt to sorting, cutting, drying, and inspection—integrally at our own processing facility in Kyoto, we can keep lot-to-lot quality variation to a minimum. Combining procurement from partner farmers and contract regions lets us enter the drying process while the raw material is highly fresh, which also directly bears on the quality of the finish.

Commercial use cases

Because dried nameko has ample aroma, texture, and umami even on its own, it can develop into multipurpose product development with a single ingredient. Here we introduce five representative scenarios.

Miso soup and soup ingredient

As an ingredient for nameko miso soup, mushroom soup, soba broth, and the like. Because the viscosity and slipperiness firmly remain after rehydration, it is prized as a commercial soup ingredient.

Prepared-food and simmered-dish ingredient

A staple ingredient in Japanese prepared dishes such as mushroom ankake, dressed nameko with grated daikon, and ingredients for soba and udon.

Retort and freeze-dried foods

As an ingredient for retort miso soup, freeze-dried soups, and packaged rice. Its long-keeping quality and ease of rehydration are valued.

Seasoning and stock material

Powdered, it can be developed into mushroom dashi, umami seasonings, mentsuyu bases, and the like, offering the convenience of a single ingredient usable across multiple product lines.

Functional foods and health foods

健康志向の食品・ドリンクに展開しやすいきのこ素材です。

Staple prep at Japanese-cuisine businesses and hotel kitchens

It is also used at inns and Japanese restaurants as a prep material for standard menu items such as "nameko oroshi" and "kenchin-jiru." Long-keeping and stable yield are its strengths.

As an ingredient for vegetable teas and blend teas

Because dried vegetables produce flavor even when extracted on their own, they are adopted in many products as ingredients for blend teas and Japanese herbal teas. At Agriture, we support everything from OEM ingredient supply to recipe design for tea brands. See details of our tea OEM service here

As an ingredient for flavored coffee and Kyoto-vegetable coffee

Adding Kyoto-vegetable dried material to drip bags or canned coffee lets you develop distinctive flavored coffee that no other company has. At Agriture, coffee OEM built around Kyoto-grown ingredients can also be discussed. See details of our coffee OEM service here

Commercial usage and case examples

For commercial use, we can handle everything from 1 kg prototypes to 10 kg or more in full production. We have a track record of adoption as an OEM ingredient by miso-soup makers, retort-food makers, and prepared-food makers. At Agriture, we provide seamless support on our own line in Kyoto, from raw-material selection through primary processing, cutting, powdering, blending, and portioned packaging. Because we can accommodate spec adjustments to OEM clients' specification sheets and recipe design for new brand launches, you can entrust everything to us with confidence, from the prototyping stage through mass production and continuous supply. First-time inquiries and consideration of switching from existing materials are also welcome. For sample provision, quotes, and technical questions about the manufacturing process, please feel free to contact us via the inquiry form. Related initiative cases and reference articles:

• We Prototyped "Dried Nameko" Using Domestically Grown Nameko

Frequently Asked Questions (OEM / Commercial Dried Nameko)

We have gathered the questions we are asked most often about OEM and commercial dried nameko. Please use them as a reference for your decision before contracting.

Recommended reading

• We Prototyped "Dried Nameko" Using Domestically Grown Nameko
• Nameko powder