We prototyped “dried garland chrysanthemum” using domestic garland chrysanthemum
Agriture recently prototyped "dried shungiku" using domestic shungiku (garland chrysanthemum). Shungiku is a leafy vegetable of the Asteraceae family, characterized by a distinctive slight bitterness and aroma. It's widely enjoyed as an ingredient for hot pots, dressed dishes, and tempura.
By drying it at low temperature, we achieved a finish where shungiku's distinctive aroma is tightly concentrated. A deep green remains firmly even after drying, so its shungiku-like character comes through visually as well. Because rehydrating it in water restores the softness of the leaves, it's in a state easy to handle as a cooking ingredient too.
Dried shungiku can be expected to find use as an ingredient in hot-pot soups and as a color ingredient in instant miso soup. Processed into powder, it can also be used as a base ingredient for Japanese-style seasonings and furikake. Shungiku's season is from autumn to winter, but making it a dried product enables year-round supply.
Agriture handles OEM manufacturing of dried vegetables and powders and proposals for commercial raw materials. We welcome consultations about dry processing of shungiku, starting from prototyping.
TOC
Features of dried shungiku and points of focus for the ingredient
Shungiku is a leafy vegetable of the Asteraceae family, characterized by a distinctive bitterness and refreshing aroma. It's enjoyed as a standard hot-pot ingredient, but dry processing raises its shelf stability and broadens its possibilities as a commercial ingredient. Because a shungiku-like aroma and bitterness remain even after drying, it also suits use as a flavor ingredient.Shungiku product pageTurnip (kabu) is a root vegetable of the Brassicaceae family, characterized by gentle sweetness and a smooth texture. When dried, its sweetness is concentrated, and when rehydrated with hot water you can enjoy a soft, melting texture. Since it has less fiber than daikon and becomes tender enough to melt when added to soups and simmered dishes, it is also suited as a material for baby food and nursing-care food.
Comparison of dried shapes and uses
Shungiku's suitability for different uses varies by processing shape. We've compared the representative shapes.
| Shape | Features | Rehydration after drying |
|---|---|---|
| Dried leaf (cut) | The leaf shape remains, and when rehydrated it has a texture close to fresh | Ingredient for hot pots, soups, and dressed dishes |
| Powder | Shungiku's bitterness and aroma are concentrated | Tempura batter, seasoning, health food |
For details of the powder form,Shungiku powder product pageplease check.
You can check the details of turnip's powder form on the
Shungiku's distinctive bitterness and aroma are an ingredient that divides preferences, but drying makes the bitterness somewhat gentler and easier to eat. Made into powder, it can be mixed into tempura batter or used as a seasoning, broadening its uses "beyond hot pot." It's an irresistible flavor for shungiku lovers, and it also suits designing adult-oriented products that make use of the bitterness.
.
Dried shungiku suits Japanese-style product design that makes use of its distinctive bitterness and aroma. We introduce ideas by use.
Ingredient for hot pots and soups
Shungiku's most representative use is as a hot-pot ingredient. As a dried product it has high shelf stability, suiting use as an ingredient in single-serving hot-pot sets portioned one serving at a time.
- Dried ingredient for solo-hot-pot sets and hot-pot kits
- Ingredient for miso soup and clear soup
- Topping ingredient for udon and soba
Tempura / fried foods
Shungiku tempura is a standard izakaya menu item. Mixing the powder into tempura batter lets you use it as a shungiku-flavored kakiage batter.
- Shungiku-infused kakiage flour mix
- Blending flavor powder into tempura batter
- Commercial shungiku tempura ingredient
Dressed dishes and salads
Rehydrating dried shungiku for goma-ae (sesame dressing) or ohitashi is also a popular way to eat it. As a dried product, you can enjoy shungiku's flavor regardless of season.
- Dried ingredient for shungiku goma-ae and shira-ae
- Dried shungiku for ohitashi and namul
- Blending ingredient for salad mixes
Seasonings and health food
Shungiku powder contains chlorophyll and β-carotene, so it can also be used as a raw material for health food.Vegetable powder listAn ingredient for oden and pot-au-feu
- Shungiku-flavored seasoning salt
- Bitterness-accent ingredient for green-juice blends
- Blending material for furikake and instant ochazuke
A base raw material for vegetable bouillon and dashi powder
We've summarized representative specifications for commercial lots of dried shungiku.
A vegetable base powder for baby food
| Item | Agriture's manufacturing specs and OEM support |
|---|---|
| Raw materials | Domestic shungiku |
| Manufacturing spec | Dried leaf (cut) / powder |
| Processing plant | Our own processing plant within Kyoto Prefecture |
| Additives | Domestic turnip |
| Best-before date | About 6 months from the shipping date |
| Processing shape | From 1 kg of raw material |
| Main production lot | Slice / dice cut / powder |
| Not used | Minimum prototyping lot |
Customization support
- Shape: two types — dried leaf (for ingredients) and powder (for flavor)
- Blending: pre-blending with other dried vegetables and seasonings is accommodated
- Specification sheet, certificate of raw material origin, microbiological test report
- Shape: slice (for pickles), dice cut (for ingredients), powder
Blending: pre-blend support with other dried vegetables
Because shungiku's strength of bitterness divides preferences, we recommend confirming the flavor at the prototyping stage.
- dried vegetable / powder OEM inquiry formLabel: besides unbranded delivery, PB filling under the OEM client's brand supported
- Share the acceptable range of bitterness and the use in a concept hearing (via Zoom or email)
- Since turnip's sweetness intensity differs by variety and harvest time, we recommend confirming flavor through prototyping.
- Contact us with the prototyping content, desired shape, and assumed application via
- Share the requirements of the blending destination in a concept hearing (Zoom or email)
Tell us the use — "want it as a hot-pot-set ingredient," "want to mix it into tempura flour," and so on — and we'll propose the optimal shape.
Product catalog showing the items we handle
Flexible support from small lots to large lots
- Sold in small lots from 100g
- Handling heirloom vegetables from across Japan
- Dried fruits and herbs also supported
Frequently asked questions
Q. Does shungiku's bitterness remain even when dried?
A. The shungiku-like bitterness and aroma remain, but they become somewhat gentler than in the raw state. Because the strength of the bitterness also changes with the harvest time, we recommend confirming with a prototype sample.
Q. Can it be used for purposes other than hot pot?
A. Beyond ingredients for dressed dishes, tempura, and miso soup, made into powder it also becomes an ingredient for seasonings and green-juice blends. Inquiries for uses "beyond hot pot" are also increasing.
A. Turnip has less fiber than daikon and takes on a smooth, melting texture when rehydrated. Daikon keeps a crisp bite. Please use them differently according to the application.
Q. Can it be used in baby food?Shungiku powder product pageA. Turnip has little fiber and finishes smoothly, so it is suited as a material for baby food. Just dissolving the powder in water or dashi makes a smooth paste.
Q. Can you do powder processing too?
A. It is supported.Vegetable powder list pagePlease check the specifications on
Q. Can it be blended with other dried vegetables?
A. It can be combined with the 60-plus dried vegetables handled by Agriture. Please check the items handled on
Related pages and further reading
- We prototyped “dried kiwi” using domestic kiwi
- We began handling “dried moringa” and “moringa powder” using Kagoshima-grown moringa
Author of this article
Related articles
-
We prototyped “dried kale” using domestic kale -
We Prototyped "Dried Garlic Sprouts" Using Domestically Grown Garlic Sprouts
-
We Prototyped "Asparagus Stem Powder" Using the Stems of Domestically Grown Asparagus
-
We Prototyped "Dried Beet" Using Domestically Grown Beet
-
We Prototyped "Dried Wakegi and Wakegi Powder" Using Domestically Grown Wakegi
-
We Began Full Production of Lotus Root Powder
-
We Prototyped "Dried Piman (Bell Pepper)" Using Domestically Grown Piman
-
We Prototyped "Dried Lemon Slices" Using Domestically Grown Lemons
