Dried vegetables

What are dried vegetables?

Dried vegetables are processed foods made by removing the moisture from fresh vegetables to raise their shelf life.Sun-dryingandHot-air drying (spray drying)、Vacuum freeze-drying (freeze-drying)and other methods are used to make them, characterized by long-term storage, reduced weight, and concentrated umami.

In the fields of agriculture and food processing, they draw attention as a means of using seasonal vegetables without waste, and demand is growing for commercial-use disaster stores and products for overseas export.

English notation: dried vegetables
Reading: kansou yasai

The features and background of dried vegetables

The history of dried vegetables is long; once, they were made throughout Japan as a preserved food to prepare for winter. Today, demand is rising for both household and commercial use, thanks to the convenience of room-temperature storage and their saving the effort of heat cooking.

• Shelf life: removing the moisture curbs microbial growth, enabling long-term storage at room temperature
• Convenience: no prep or cutting needed; you can put them straight into simmered dishes, soups, and takikomi rice
• Transportability: lightweight and compact, easy to handle as commercial stores and products for overseas export

Also,food loss reductionThey also draw attention from the standpoint ofSDGsandFood Tech, and a role is expected of them as a destination for making effective use of non-standard vegetables and surplus produce. In the context of

, reappraisal is advancing, and they're coming to be recognized as a next-generation "convenient and sustainable vegetable."

Examples of Agriture's use of dried vegetables

• At Agriture, we manufacture high-quality dried vegetables using domestic vegetables, centered on Kyoto. Skilled at dry processing that makes the most of the character of Kyoto vegetables and heirloom vegetables, we roll them out for OEM and commercial raw materials too.
• Raw material: 100% domestic vegetables. Buying non-standard vegetables at fair prices and upcycling them
• Method: low-temperature drying that retains the ingredient's flavor, color, and texture
• Design: no sugar or glucose used, so it doesn't hinder the recipe design of the OEM client

Uses: accommodates diverse products — soups, dressed dishes, sweets, dashi, office-oriented side-dish supplements, and more

Related keywords

Freeze-dried

Food loss

Non-standard vegetables

Vegetable powder

Sustainable food

In particular, our proprietary drying technology that retains the ingredient's flavor, color, and texture, and our product development without sugar or glucose, are distinctive features. Under the theme of the "rediscovery" of vegetables, we accommodate diverse uses such as soups, dressed dishes, sweets, and dashi.

Why Dried Vegetables Now? 5 Benefits Beyond Just Convenient and Nutrient-Concentrated

How to Make Dried Vegetables | Tips for Easy Home-Dried Vegetables and Recipe Uses

Change the Start of Your Day! The Relationship Between Dried Vegetables and Dietary Fiber

FAQ

Related pages
Q. How does the nutrition compare with fresh vegetables?

A. Some nutrients decrease in the drying process, but dietary fiber and minerals remain relatively well, and umami tends to be concentrated too.
Q. What dishes can they be used in?

A. They can be used widely — soups, takikomi rice, simmered dishes, dressed dishes, ramen toppings, and more. The soaking liquid has umami too, so it can be used as dashi.
Q. How long can they be stored at room temperature?