Shungiku powder
Domestic shungiku powder is a commercial powder raw material made by low-temperature drying shungiku, with its distinctive bitterness and bright aroma, and processing it consistently through to grinding at our own processing plant in Kyoto Prefecture. Without using glucose, colorants, or antioxidants, it concentrates in the powder shungiku's original aroma and deep green. It is a raw material for which we receive many consultations in food development where you want to spread shungiku's aroma evenly — hot-pot broth bases, Japanese-style dressings, blending into tempura flour, Japanese-style seasonings, and more. We also handle prototyping from 1 kg of raw leaves.For consultations on dried vegetable and powder OEM herePlease let us know your intended use and desired specifications from
TOC
Three points of care behind Agriture's shungiku powder
01 Concentrating the distinctive aroma in the powder with low-temperature drying
Because α-pinene and perillaldehyde, which make up shungiku's aroma, are highly volatile, high-temperature drying loses much of the aroma. Agriture uses hot-air drying that keeps the product temperature in a low range, with a process design that retains the bright aroma characteristic of shungiku even after grinding. Thanks to the concentrating effect of drying, it finishes into a powder with an aroma deeper than the fresh leaf.Vegetable & herb powder listYou can also consult us about blending with other materials from
02 100% domestic shungiku, ingredient design with zero additives
The raw material uses only domestic shungiku delivered from domestic partner farms, and it is finished without adding any glucose coating, colorants, or antioxidants. As an aromatic material for Japanese cuisine, clean-label compliance is possible.The nutritional value and benefits of vegetable powder.
03 Small-lot prototyping from 1 kg of raw leaves and bitterness adjustment
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
Features of commercial shungiku powder
A bright aroma concentrated by drying
Shungiku's terpene aromatic components are concentrated by drying, and even after powdering it has an aroma intensity exceeding fresh shungiku. Because you can bring out shungiku's presence in soups or dough with a small amount, it is a raw material with high blending efficiency.
A bitterness that adds depth to Japanese cuisine
Shungiku's slight bitterness is an element that adds depth to the taste of Japanese cuisine. It becomes a differentiation point in product designs that appeal to Japanese flavor, such as hot-pot broth, Japanese-style dressing, and tempura flour.
A deep green color
Low-temperature drying and short-time grinding suppress the fading of chlorophyll, and the deep green derived from shungiku remains even after powdering. Blended into a Japanese-style dressing or pasta dough, it can visually express shungiku's presence as well.
Zero additives, no coloring
Glucose, dextrin, antioxidants, and colorants are all unused. It is a specification well suited to the PB development of additive-free brands that want to keep the ingredient labeling simple. We can also consult on the raw-material design of Japanese-style dashi mixes and hot-pot broth bases.
Product specifications (commercial)
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Item |
Details |
|---|---|
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Raw material |
Shungiku (domestic) |
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Best-before date |
About 6 months from the shipping date |
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Processing plant |
Our own processing plant within Kyoto Prefecture |
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Shipping unit |
Choose from 500 g bag, 1 kg bag, or 5 kg commercial bag |
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Minimum-lot OEM |
Prototype from 1 kg of raw leaves / main production from 10 kg of raw leaves |
* Prototype consultation is possible from 1 kg of raw leaves. We also prepare whole-leaf and coarse-crushed dried shungiku. For uses where you want to make use of texture and appearance — such as ingredients for hot pot or materials for dressed dishes — the leaf type is suitable.
Commitments to variety, grower, and growing region
The raw material used in Agriture's shungiku powder is domestic shungiku purchased directly from domestic partner farms. Because the flavor differs between the large-leaf type of the Kanto region (mild bitterness) and the medium-leaf type of the Kansai region (firm aroma), variety selection matched to the use determines the powder's quality.
BRAND
Variety: Shungiku (family Asteraceae, genus Glebionis; Glebionis coronaria). A staple leafy vegetable of Japanese cuisine with a distinctive bitterness and bright aroma. Even when powdered, the flavor difference by variety clearly remains.
PRODUCER
Producer: Purchased from partner farms linked with domestic shungiku growing regions, shortening the lead time from harvest to processing.
REGION
Growing region: We procure raw material from growing regions suited to shungiku cultivation, centered on the warm regions of Japan.
CULTIVATION
Cultivation method: With managed cultivation that keeps pesticide use low,
Low-temperature drying technology and quality control
Shungiku's aromatic components are highly volatile, and high-temperature drying loses most of them. Agriture uses hot-air drying that keeps the product temperature in a low range, designed to let only moisture escape while suppressing the loss of aromatic components. Shungiku has the property of having its aroma concentrated by drying, and with appropriate low-temperature processing it finishes into a powder whose aroma intensity exceeds the fresh leaf. After drying, grinding is done immediately, shortening the contact time with oxygen to preserve freshness.
Manufacturing is done at our own processing plant in Kyoto Prefecture, with integrated management from raw-material acceptance inspection to shipment. It is filled after passing through a foreign-matter removal process, and for OEM projects we issue necessary documents such as specification sheets, raw-material origin certificates, and microbiological test reports, upon consultation for each project.
TIPS | Trivia about shungiku powder
Shungiku powder is a raw material with a unique position as an aromatic material for Japanese cuisine. It has an aroma characteristic of the Asteraceae family, different from Western herbs such as basil and oregano, and can provide a "flavor found nowhere else" in product development where you want to add a Japanese taste — hot-pot broth, Japanese-style pasta, Japanese-style dressing, and the like. Because its presence shows even in small amounts, it is an aromatic material with high blending efficiency.
Use cases and adoption examples
Raw material for hot-pot broth bases and Japanese-style soups
Blending shungiku powder into the base of hot-pot broth or Japanese-style soup spreads shungiku's aroma evenly throughout the soup. Unlike putting fresh shungiku into the pot, the powder dissolves into the dashi and the flavor blends in, so it draws inquiries in product designs where you want the broth itself to carry shungiku's taste.
- Suitable products: shungiku-flavored hot-pot broth, Japanese-style soup base, sukiyaki sauce
- Blending guide: 1–5% of the soup powder
- Points to note in development: confirm how the bitterness emerges at the prototype stage. The powder can achieve "shungiku flavor spread evenly throughout the liquid," which is hard to achieve with fresh shungiku.
- Suitable products: variations of Japanese-style dressing, ponzu, and sesame sauce
- Blending guide: 0.5–2% of the total sauce
- Points to note in development: fine-tune the blending ratio so the bitterness does not come out too strong
- Suitable products: kakiage flour with shungiku, shungiku tempura flour. In the development of creative breads and sweets using Japanese ingredients, the surprise of "shungiku" becomes a differentiation element.
- Suitable products: shungiku focaccia, Japanese-style bread, shungiku cookies
- Blending guide: 5–15 g per 1 kg of flour
- Points to note in development: confirm the balance of bitterness and sweetness in prototyping
- Suitable products: shungiku pasta sauce, Japanese-style genovese. We also handle blend design for hot-pot broth bases.Vegetable powder listWe can propose it in combination with
- Suitable products: Japanese-style dashi mix, hot-pot broth base blend, Japanese-style seasoning
- Blending guide: 5–15% of the whole blend
- Points to note in development: because shungiku's aroma is strong, adjust the overall balance by the blending ratio
- Dried garland chrysanthemum (shungiku)(Leaf-version product page)
- Vegetable & herb powder list
- The nutritional value and benefits of vegetable powder
- Sold in small lots from 100g
- Handling heirloom vegetables from across Japan
- Dried fruits and herbs also supported
Blending into tempura flour and batter
Mixing shungiku powder into tempura flour transfers shungiku's aroma to the batter and can be used for developing variations of kakiage and tempura. For product development where you want to spread the aroma of shungiku tempura throughout the batter, the powder form is suitable.
A flavor material for Japanese-style pasta and noodles
Adding shungiku powder to the broth of Japanese-style pasta or udon gives an Asteraceae aroma, different from basil, as an accent. As a raw material for creative menus like "Japanese-style genovese," it can be used to create new Japanese-Western fusion flavors.
Points on commercial use and storage
Shungiku powder needs no rehydration and can be used by adding it directly to soups, dressings, or tempura flour. When blending into a liquid, kneading it with a small amount of water before adding to the main process makes it less prone to clumping and lets the aroma reach throughout. When used in a hot-pot broth base, adding a small amount extra at the finishing stage strengthens the rising aroma.
For storage, sealed storage away from light, heat, and humidity is best. Because chlorophyll in particular fades easily with light, we recommend storage in a light-blocking packaging material. After opening, either use it up promptly or reduce air contact with a nitrogen flush or zip-lock bag to preserve color and aroma longer.
Related cases and articles
Product catalog showing the items we handle
Flexible support from small lots to large lots
Frequently asked questions
Q. What is the minimum lot and prototype handling?
Q. Can the bitterness of shungiku be adjusted?
A. Through variety selection (the large-leaf type is mild, the medium-leaf type has firm bitterness) and adjusting the drying temperature, the intensity of the bitterness can be controlled to some degree. We can provide multiple patterns at the prototype stage.
Q. What is the price guideline?
A. It varies with the packaging specification and lot count. For an accurate quotation, please consult us via the inquiry form.
Q. What is the lead time?
A. When stock is available, shipment is possible in about 2–3 weeks after order as a guide. For projects involving new processing, please plan a lead time of 4–8 weeks. In light of the autumn-to-winter harvest season, for projects where the annual required volume is visible, consulting us the previous year makes it easier to plan a stable supply.
Q. Can you issue a certificate of raw material origin and an analysis table?
A. We proceed with issuance, upon consultation for each project, of either a raw-material origin certificate showing that it is domestic shungiku, or a microbiological test report.
Q. Can it be blended with other powders?
A. Yes. We can also consult on formulation design for Japanese-style dashi mixes and hot-pot broth bases.
Q. Please tell me the flow of an OEM consultation
A. We proceed in the flow of: consult via the inquiry form → concept hearing → sample shipment → paid prototyping (from 1 kg of raw leaves) → specification finalization → main production. Because for shungiku the balance of bitterness and aroma determines the product's completeness, we can offer hands-on development support that compares multiple patterns at the prototype stage.
