In late March 2026, cabbage stayed high at 149 yen/kg at the Nagoya market. Against the backdrop of price instability of spring vegetables amid continued poor weather, the strengths of dried vegetables—stable supply, long-term storage, and avoiding price-fluctuation risk—are drawing renewed attention.

"Vegetables are expensive again..." Have you sighed at the supermarket vegetable aisle recently?

In late March 2026, the Nagoya market'scabbagewholesale price stays high at149 yen/kg. Early March was 154 yen, dropping to 128 yen in mid-March, but rising again toward late month. It continues at a high level year on year too, and Weathernews, which handles weather information, has indicated an outlook that "high cabbage prices will continue until around May."

It's not just cabbage. Spring vegetables overall -- tomato, canola blossom, potato, carrot -- also traded in a high range through March. Lettuce and long onion tend to settle in the latter half of March, but overall the situation of striking household food budgets continues.

In this article, we tell you why spring-vegetable prices are so unstable, how it affects households and eating out, and -- weaving in the connection to the Ministry of Agriculture, Forestry and Fisheries' food-agritech policy -- the reason "dried vegetables" as an option are drawing attention now.

What you will learn from this article

• Spring-vegetable price trends in March 2026 (Nagoya market data)
• The fundamental cause of cabbage's surge
• Challenges facing households and the restaurant industry
• The Ministry of Agriculture, Forestry and Fisheries' food-agritech policy and plant-factory trends
• Why dried vegetables draw attention as a means of avoiding price-fluctuation risk

What are spring-vegetable prices doing in March 2026?

First, let's organize the numbers. According to the March vegetable forecast released by Weathernews, the Nagoya market's cabbage wholesale price has moved as follows.

A high level year on year too. It's necessary to recognize it not as a temporary surge but as a "structural price rise."

On the other hand, lettuce and long onion tend to settle in the latter half of March. That price trends differ by item is also a feature of the vegetable market in this period. But tomato, potato, and carrot continue in a high range through March. One vegetable settles, and another rises -- such a situation troubles household budgets.

Why has cabbage gotten this expensive?

Bad weather strikes production areas directly

Several factors overlap in cabbage's price surge. First and foremost, the biggest cause is weather.

Temperature swings from winter into spring were sharper than usual, and growth delays and quality decline occurred in cabbage's main production areas (Aichi, Chiba, Kanagawa, etc.). March in particular falls in the changeover period between production areas called the "lean season," a timing when supply tends to fall. Bad weather overlapping there greatly squeezed shipments to the market.

Rising logistics costs and labor costs

Weather isn't the only cause. Structural problems also push prices up -- the labor shortage from aging farmers, rising fuel and transport costs, and stubbornly high fertilizer prices.

Behind Weathernews' outlook that "high prices will continue until around May" lie such composite factors.

Disposal of off-spec goods is also "invisible loss"

In fact, a contradiction is occurring where, despite high prices, vegetables are being thrown away. Vegetables judged "off-spec" for poor shape, blemishes, and the like often can't ride distribution and are discarded. The structure of surging vegetables being thrown away on the one hand is also deeply entangled with the food-loss problem.

Behind the attention drawn to efforts like upvege, which powders off-spec vegetables to use as ingredients, lie such circumstances (upvege's effort to powder off-spec vegetables）。

How far have effects on households and eating out spread?

The cabbage shortage striking household food budgets

Cabbage is a representative "thrifty vegetable." Usable in all kinds of dishes -- okonomiyaki, cabbage rolls, stir-fries, soups -- and cheap, was its selling point. At a level of 149 yen/kg even in late March, you can't use it as casually as before.

From child-rearing households and those living alone in particular, you hear voices like "I have no choice but to change recipes" and "I hesitate to pick up cabbage at the supermarket."

In the restaurant and prepared-food industry, cost management becomes urgent

More serious than households is the front line of restaurants, prepared foods, and food processing. At tonkatsu shops, okonomiyaki chains, convenience-store prepared-food lines, and the like that use large amounts of cabbage, rising sourcing costs strike profits directly.

You don't want to raise menu prices. But costs go up. Amid that dilemma, needs are rising for "ingredients with small price fluctuation that can also be stored long-term."

The Ministry of Agriculture, Forestry and Fisheries has started moving -- the front line of plant factories and food-agritech

In response to this situation, the Ministry of Agriculture, Forestry and Fisheries is also moving.

On March 26, 2026, the ministry showcased next-generation food-agri technologies such as plant factories, substitute meat, and land-based aquaculture at an event to which ambassadors of about 60 countries were invited (nippon.com report). It's a move to broadcast smart agriculture and food-agritech to the world as a nation.

Plant factories are truly a technology that realizes "vegetable production not swayed by weather." Combining LED lighting, hydroponics, and temperature management enables stable vegetable production year-round. It's a world in contrast to open-field vegetables like cabbage being tossed about by weather.

That said, plant factories still have challenges. The size of the initial investment, electricity costs, limits on the items that can be grown -- they can't immediately replace the whole market. That's exactly why, as "an option for stable supply usable right now," a light is also shining on a different approach.

Why dried vegetables draw attention as a "means of avoiding price-fluctuation risk"

Why are prices stable?

The greatest strength of dried vegetables isthat prices are stable, contained in burdock and cocoa.

. Fresh vegetables fluctuate greatly in price with weather, production-area conditions, and supply-demand balance. Dried vegetables, meanwhile, are processed and dried from vegetables at the manufacturing point, so they can be supplied at a relatively stable price year-round. The situation of "cabbage is expensive this week, so we can't make it" is unlikely to occur.

For the restaurant and prepared-food industry it leads to easier cost management, and for households it leads to food-budget predictability.

Long-term storable = the peace of mind of stocking up

Another strength of dried vegetables is long-term storability. Fresh cabbage must be used up within a few days of purchase, but dried cabbage can be stored on the order of months.

Especially when spring vegetables are expensive, "buying in bulk" and "using stock" become smart strategies. Buying and stocking up when prices are low, or always keeping dried vegetables on hand, lets you ride out the wave of price surges.

Easy to use, and reduces food loss too

One of the troubles when using fresh vegetables is having them left over. You buy them, but can't use them up and discard them -- this is a major cause of household food loss.

Because dried vegetables can be taken out and used just in the amount needed, leftovers are unlikely. Food loss hit a record low of 4.64 million tons in fiscal 2023 (Food loss at 4.64 million tons, a record low), but there's still room for reduction. Making use of dried vegetables can contribute to food-loss reduction at the household level too.

Also, just as vegetables have become buyable at post offices too (Toward an era when off-spec vegetables can be bought at post offices), now that the form of food distribution is changing, dried vegetables are a form that easily rides that wave too.

Spring vegetables' price rise may become "a chance to try dried vegetables"

Frankly, I think there's a feeling that "fresh is best for vegetables." I won't deny that.

But you don't need to use fresh vegetables for every dish. Soups, stir-fries, curry, miso soup -- for such "dishes you cook," dried vegetables finish plenty deliciously. Rather, there's the added benefit that cooking becomes easier since you save the prep work.

When spring vegetables are expensive may be a good chance to "give dried vegetables a try." You can go back to fresh vegetables once prices settle, or switch to a lifestyle of always keeping dried-vegetable stock on hand.

Either way, broadening the option a little beyond "fresh vegetables only" leads to stabilizing your food budget.

FAQ

Q1. How does the nutritional value of dried vegetables compare with fresh vegetables?

In the drying process, some nutrients (especially heat-sensitive ones like vitamin C) decrease. However, fiber and minerals are easily retained even after drying, and for dishes you cook and eat, the nutritional balance isn't greatly impaired. Using fresh and dried vegetables by purpose is recommended.

Q2. What dishes can dried vegetables actually be used in?

They can be used widely -- miso soup, soups, stir-fries, fried rice, curry, hot pot, and more. There are types you use after rehydrating with water and types you can put straight into heated cooking. Choosing to match the use makes them handy.

Q3. How long is the storage period for dried vegetables?

It varies by product, but many can generally be stored unopened for about six months to a year. After opening, it's important to put them in an airtight container and store away from moisture.

Q4. Is there a benefit to using dried vegetables even when fresh vegetables are cheap?

Yes. Even when prices are low, the ease of cooking and high storability remain as benefits. Constant use is especially recommended for busy weekday dinner prep, or for those who tend to discard vegetables without using them up.

Q5. Around when will cabbage prices settle?

Weathernews' forecast indicates the possibility that high prices will continue until around May 2026. It's expected to settle gradually from early summer onward, as the changeover to the main summer-cabbage production areas (high-altitude regions such as Gunma and Nagano) advances.

Summary

In late March 2026, cabbage stays high at 149 yen/kg in the Nagoya market, with an outlook that this situation continues until around May. Composite factors overlap -- bad weather, production-area problems, and rising logistics costs -- making spring-vegetable prices overall unstable.

The Ministry of Agriculture, Forestry and Fisheries is also moving to broadcast food-agritech such as plant factories to the world, but it won't immediately affect market prices. One realistic countermeasure households and the restaurant industry can practice now is making use of dried vegetables.

Price stability, long-term storage, and ease of use. By combining them well with fresh vegetables, you can expect both food-budget stabilization and food-loss reduction. Now, when spring vegetables are expensive, is exactly the time to consider dried vegetables as one option.

[Sources]
- Weathernews "March Vegetable Forecast": https://weathernews.jp/news/202502/280195/
- nippon.com "MAFF showcases plant factories, substitute meat, and land-based aquaculture to ambassadors of about 60 countries": https://www.nippon.com/en/news/yjj2026032501002/