Horikawa Gobo Powder
Horikawa burdock powder is a raw material made by drying Horikawa burdock, a Kyoto heirloom vegetable, and then micro-pulverizing it. In uses such as Japanese-style dashi bases, kinpira-style seasonings, soup bases, and flavoring for bread and confectionery, it aims to spread Horikawa burdock's distinctive fragrance and earthy aroma evenly. Grown thick until the center becomes hollow, Horikawa burdock has tender flesh and a mild fibrous coarseness, making it a material that resists a gritty mouthfeel even as a powder. At Agriture,Dried Horikawa Goboand makes it into powder by adding a pulverizing process.
Combined with the compatible root-vegetable and Japanese-dashi-familyOnion powderandGarlic powder, you can design the powder blends for Japanese-style soup bases, kinpira-style seasonings, and takikomi-rice bases all together. Specifications can be finalized from small quantities.
TOC
Agriture's Horikawa burdock powder: three points of care
1. A drying design that keeps a Horikawa-burdock-like fragrance
Horikawa burdock is a Kyoto vegetable whose strong suits are a distinctive fragrance and richness. At Agriture we set the temperature range and operate under conditions where Horikawa burdock's distinctive earthy aroma and burdock-like flavor remain. Leveraging the trait of Horikawa burdock—tender flesh with mild fibrousness—we aim for a finish where the aroma rises easily even as a powder. Blend prototypes that span use-case genres are possible.
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 Horikawa burdock powder
Micro-pulverizing lets it expand into the use area of "uniform blending into dashi, soups, and powders" that shavings or slices can't reach. We organize the strengths unique to Horikawa burdock powder from four perspectives.
Concentrates Horikawa burdock's distinctive fragrance and richness
Concentrates Horikawa burdock's fragrance and earthy aroma in the powder. A small blend adds burdock-like aroma and richness to the foundation of Japanese-style soup, takikomi-rice bases, and kinpira-style seasonings. A material that lets you supplement a dashi-family dish's "one more step of depth" as a powder.
A mouthfeel that leverages the tender flesh
Even grown thick, Horikawa burdock has tender flesh and mild fibrousness. Even as a powder it resists grittiness, and it's a material that tends to blend smoothly into soup, paste, and dressing.
Handles Japanese and Western blends
By pre-blending with onion-, garlic-, and mushroom-based powders, you can design Japanese-style dashi bases, Western-style potage bases, and kinpira-style seasonings from a single raw-material supplier. Use across genres is possible.
Use together with the ingredient-shape version
For uses where you want to leave texture,Dried Horikawa Gobo(slices or shavings), and for uses that want to spread aroma evenly, use powder. You can achieve both an ingredient feel and base depth in the same recipe.
Product specifications (commercial)
The basic specifications at the prototype stage are as follows. Procurement lots, delivery dates, and packaging forms for mass production and OEM are settled through individual consultation.
| Item | Details |
|---|---|
| Product name | Horikawa Gobo Powder |
| Raw material | Horikawa burdock (Kyoto-grown) |
| Shape | Micro-powder (skin and flesh dried and ground) |
| Appearance | Pale-brown to brown micro-powder |
| Aroma | Horikawa burdock's distinctive fragrance and gentle earthy aroma |
| Net content | Individual quote according to use and lot |
| Best-before date | About 6 months from the shipping date |
| Storage method | Avoid high temperature, high humidity, and direct sunlight; after opening, seal and store in a cool, dark place |
| Minimum prototype lot | 100g〜 |
| Main production lot | On consultation |
Customization support
| Item | Available | Details |
|---|---|---|
| Part specification | Specify from skin / flesh / whole | The skin's strong suits are color and aroma, the flesh's tender fibrousness |
| Blend design | Pre-mixing of vegetable powders | Specified-ratio blending with onion-, garlic-, and mushroom-based ingredients |
| Packaging form | From commercial bulk to small bags | Light-blocking aluminum bags, sticks and small bags, individual wrapping, and the like |
| OEM productization | End-to-end handling through the final product | Japanese-style soup base, seasonings, takikomi-rice base, etc. |
| Raw material supply | Own raw materials + contract processing | We also handle contract drying and grinding at a specified growing region |
For those who want to make use of texture and shape (ingredient-shape version)
For simmered-dish, kinpira, and takikomi-rice ingredients, and otheruses that keep Horikawa burdock's texture and appearance, dried Horikawa burdock (slices or shavings) is suitable. The texture and presence of Horikawa burdock that powder can't provide come alive in the recipe.
Commitments to variety, grower, and growing region
Horikawa burdock is a root vegetable of the Arctium genus in the Asteraceae family, a Kyoto heirloom vegetable grown from Takinogawa burdock by a special method over more than a year. Whereas ordinary burdock is 2–3 cm in diameter, Horikawa burdock grows extremely thick—6–9 cm in diameter—and is marked by "su-iri," a hollow center. Even hollowed out, the flesh stays tender and it has a distinctive fragrance. As a powder raw material, we select by the balance of skin and flesh and how the aroma rises.
BRAND
At Agriture, using Kyoto-grown Horikawa burdock as the raw material, we manage everything from drying through grinding and packaging consistently. Our basic policy is a finish that keeps a Horikawa-burdock-like fragrance and richness.
PRODUCER
Partnering with Kyoto growing regions, we accept raw material after sharing guidelines for cultivation period, harvest timing, and thickness. We record the raw-material lots and use them to reproduce flavor and color tone in mass production.
REGION
The main growing area is Kyoto Prefecture. Said to have originated with burdock that grew enormous by chance in the moat ruins of Jurakudai, it's a Kyoto heirloom vegetable handed down through a cultivation method unique to Kyoto. We source raw material intensively during the peak season.
CULTIVATION
Horikawa burdock, grown thick over more than a year, is a Kyoto vegetable with high cultivation difficulty. We accept based on thickness, flesh, and aroma as guidelines, and ensure reproducibility in the powdering process.
Powdering technology and quality control
Moisture management and flavor retention
Horikawa burdock is a root vegetable whose strong suit is aroma, a material whose flavor changes easily during the drying process. We set the temperature range and operate under conditions that remove moisture while keeping Horikawa burdock's distinctive fragrance. We also control the frictional heat during grinding, aiming for a finish where the powder doesn't get too hot. For commercial bulk we use light-blocking aluminum bags, and for small bags and sticks moisture-proof, light-blocking film, proposing specifications that assume storage at the store or warehouse.
TIPS: Guidelines for blends that make the most of Horikawa burdock powder
For a Japanese-style soup base, a blend of 2–4% of the sauce weight lets Horikawa burdock's fragrance settle naturally into the base. For kinpira-style seasonings, an allocation of 3–5% of all powdered seasonings is a guide. For a takikomi-rice base, allocating 20–30% to Horikawa burdock out of the combined amount with carrot- and mushroom-based ingredients is a balanced range. For dressings and dips, an allocation of 1–3% is usable, adding a burdock-like aromatic accent.
Use cases
Because powder disperses evenly into liquids and powders, it expands into uses shavings or slices can't reach. We organize the uses we're most often asked about. We handle Japanese-style soup bases, kinpira-style seasonings, takikomi-rice bases, and more consistently—blending and bagging at your specified ratio. We can also accommodate uses for flavoring bread and confectionery and for health-tea blends.
Related articles and other vegetable raw materials
These are the vegetable powders and related raw materials Agriture handles. Use them for blend design with Horikawa burdock.
- Dried Horikawa Gobo: raw material that keeps the slice or shaving shape
- Onion powder: richness for soups and simmered dishes
- Garlic powder: a Japanese and Western aromatic base
- Food OEM Directory: A consultation window for OEM projects
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
How do you use dried Horikawa burdock (with shape) versus the powder?
Dried Horikawa burdock is a type that keeps a slice or shaving shape, suited to uses that want to leverage texture and appearance, such as simmered-dish, kinpira, and takikomi-rice ingredients. The powder, being micro-fine, suits uses that want to spread Horikawa burdock's fragrance and richness evenly, such as Japanese-style soup bases, kinpira-style seasonings, and dressings. Using them together achieves both an ingredient feel and base depth.
What happens to color and aroma?
Horikawa burdock's color finishes, through drying and grinding, as a pale-brown to brown micro-powder. The aroma keeps burdock's distinctive fragrance and a gentle earthy aroma, blending naturally into the color tone and flavor of Japanese-dashi and kinpira families. Skin-only powder is strong in color and aroma, while powder including the flesh makes it easy to balance the tender fibrousness. Please consult us with a product concept to match the use.
Can it be pre-blended with other vegetable powders?
Yes. We handle pre-blending with vegetable powders compatible with Japanese and Western dashi and soup families, such as onion-, garlic-, and mushroom-based ingredients. Share the blend you're aiming for in the final product—Japanese-style soup bases, kinpira-style seasonings, takikomi-rice bases, and so on—and we'll mix and bag it at that ratio.
What is the minimum prototype lot?
We accept prototypes from 100 g. For mass production and OEM, we propose quotes and lead times individually. You can consult us consistently through to finished products such as Japanese-style soup bases, seasonings, and takikomi-rice bases.
Please tell me the best-before date and how to store it.
The best-before date is roughly six months from the shipping date. Because Horikawa burdock powder absorbs moisture easily, before opening store it in a cool, dark place at room temperature, away from high heat, humidity, and direct sunlight. After opening, transfer it to a sealed container and use it up within a guide of 1–2 months.
