Rei Kojima– Author –
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「旬だから今つくれる」は逆で、生鮮の枠は3〜6ヶ月前に埋まる
「旬なので、いま作れますよね」という問い合わせは、その品目の旬に入った週に届きます。いちごなら春、梨なら初秋。店頭に実物が並んでいるのだから原料はあるはずだ、という読みは自然です。 ただ、受託する側の返事は「その旬は難しいです」になります... -
食品の一括表示ラベルは何を書き、どこまで省略していいのか
自社で育てた野菜を乾燥させて袋に詰めた。ラベルのデザインまでは自分で作れた。あとは裏面の枠に何を書けばいいのか。 この枠は食品表示基準で「別記様式一」と呼ばれる形が決まっていて、書く項目も並び順も国が定めています。守らなければ販売できませ... -
小袋でも省略できない、カシューナッツが加わったアレルギー表示の9品目
自社の野菜を乾燥させて袋詰めしたい、農園の果物を使った商品を作りたい。そう考えて最初に足が止まるのが、裏面のラベルに何を書くかという問題です。なかでもアレルギー表示は、対象の品目が増え、書き方に原則と例外があり、間違えると回収につながり... -
6次産業化の認定より先に、加工を自前でやるか委託するかを決める
畑のものを加工して売りたい、という相談は毎年いただきます。そのとき最初に分かれ道になるのは、補助金が取れるかどうかではありません。加工の設備と人を自分で抱えるか、加工そのものを外に出すかです。ここを決めないまま制度の話から入ると、計画書... -
When Repackaging Imported Dried Fruit in Japan, How Do You Label the Country of Origin and Processor?
You want to divide dried berries purchased from overseas into small bags in Japan and sell them. You have no filling equipment, so you want to hand off just the bagging. We receive inquiries like this about repackaging imported dried fruit. When outsourcing repackaging, the bag label is easy to overlook... -
If You Dry and Sell Your Lettuce, How Much Do You Get from 10kg?
Can the lettuce from our field be dried and turned into a product? Yes, we can dry it. But the first thing to know is that leafy vegetables become surprisingly light once dried: 10 kg fresh can end up as around 500 g finished. In this article, based on what we actually offer as OEM and contract processing... -
How to Outsource Only the Filling of Your Home-Roasted Drip Bags
You roast beans in your own shop and sell them as drip bags, but hand-filling can no longer keep up, so you want to hand off just the bagging. Agriture receives inquiries like this, asking for filling only. In this article, based on what we actually offer through our small-bag filling OEM service... -
How to Turn Your Homegrown Molokhia into Powder and Sell It
When you want to turn molokhia you have grown into powder and sell it, the first hurdle is preparing the raw material. Some parts of the molokhia plant must not go into the raw material, so you cannot simply send the leaves you have picked. At Agriture, we take in raw materials from growers and process leafy vegetables... -
What to Decide Before Outsourcing Small Rice Packs
You want to divide rice you have grown into 1 go or 2 go bags, seal them tightly and sell them. Agriture receives inquiries about this kind of repackaging too. But besides the work of filling, many people get stuck deciding whether to vacuum-pack or add an oxygen absorber, and what to write on the bag... -
We Made a Prototype of Dried Sudachi Slices Using Japanese-Grown Sudachi
Agriture has made a prototype of dried sudachi slices using Japanese-grown sudachi as the raw material. Sudachi is an aromatic citrus distributed mainly from Tokushima Prefecture and is generally used by squeezing its juice, but when sliced into rounds with the peel on and dried, it brings out its aroma in a different way from the juice... -
We Produced 1 cm Cut Kujo Green Onions
Agriture has produced 1 cm cut Kujo green onions. Dried green onions are generally distributed finely chopped, mainly serving to add color and aroma floating in soups. This time we took the opposite approach, deliberately cutting them into larger 1 cm pieces so that when you bite into them, the green onion itself... -
We Made a Prototype of Black Tea Using Sweet Potatoes
Agriture has made a prototype of black tea blended with sweet potato. Requests to use dried vegetables and dried fruit as raw materials for blend teas are increasing year by year, but ingredients clearly divide into those whose flavor comes through when mixed with tea leaves and those that come through less than expected. This... -
We Made a Prototype of Dried Blueberry Leaf Using Japanese-Grown Blueberry Leaves
Agriture has made a prototype of dried blueberry leaf using Japanese-grown blueberry leaves as the raw material. Blueberries (genus Vaccinium, family Ericaceae) are fruit trees grown for their berries, but pruning to shape the trees and post-harvest maintenance generate leafy branches every year... -
We Made a Prototype of Green Pepper Powder Using Japanese-Grown Green Peppers
Agriture has made a prototype of green pepper powder using Japanese-grown green peppers as the raw material. When we previously carried out a prototype of dried green peppers, we mentioned the possibility of powdering in addition to the chip-style finish, and this time, as a continuation, actually through the grinding process... -
We produced a prototype of dried cactus made from domestic cactus (nopal)
Agriture has produced a prototype of dried cactus made from domestically grown prickly pear cactus (nopal). Prickly pear cactus (scientific name: Opuntia ficus-indica and others) has long been eaten as nopalitos, a staple-level vegetable, mainly in Mexico, and in Japan too, in warm... -
How to Make Elderflower Tea and Cordial, Plus Mixers and Blends
Elderflower is popular for its sweet, floral aroma reminiscent of muscat. Besides drinking it as tea, making it into a syrup (cordial) and mixing it with sparkling water is a widely enjoyed way to use it. The method is simple, but people run into problems like "the aroma is weak," "the cordial turned cloudy" or "it was too sweet"... -
How to Make Lemongrass Tea: Brewing for Aroma, Blends and Other Uses
Lemongrass tea releases a fresh, lemon-like aroma just by pouring hot water. The brewing method is simple, but people sometimes run into problems like "the aroma is weak," "it tastes grassy" or "the flavor becomes flat when iced." What makes the difference is choosing between fresh and dried, and drawing out the aroma... -
How to Make Hibiscus Tea That Makes the Most of Its Tartness and Ruby Color
Hibiscus tea is loved for its vivid ruby-red color and crisp tartness. Although brewing it is simple, people run into problems like "it's too sour to drink," "the color turned dull" or "the aroma is weaker than expected." What makes the difference is water temperature, steeping and balancing the acidity... -
How to Make Ginger Tea and Shogayu That Bring Out Heat and Aroma
Ginger tea can be made simply by pouring boiling water over grated ginger. Even so, people often run into problems like "it was too spicy," "the aroma is weak" or "how is it different from ginger-yu?" What makes the difference is choosing between fresh ginger and dried ginger, and how you draw out the heat and aroma. This article... -
How to Make Fruit Tea: Types and Blending Tips with Dried Fruit
Simply adding dried fruit to black tea or herbs makes fruit tea instantly more fragrant and colorful. Making it isn't difficult, yet plenty of people stumble with "the fruit doesn't open up," "the aroma is weak" or "the flavor goes flat when iced." What makes the difference is the... -
We Produced a Prototype of "Dried Sweet Potato Dice" Made from Domestic Sweet Potatoes
Agriture recently produced a prototype of "dried sweet potato dice" made from domestically grown sweet potatoes. Raw sweet potatoes have a high moisture content, and when blended directly into baked goods or cereals, moisture migration tends to affect texture and shelf life, but by dicing and dry... -
Agriture’s contact desk
お問い合わせ・ご注文方法のご案内 いつもご利用いただき、誠にありがとうございます。ご注文やお問い合わせは、以下の3つの方法からお選びいただけます。 ■ チャットでのご相談 ご相談チャット：https://agriture.jp/chat/24時間いつでも、品目・数量・時... -
切り干し大根の作り方と戻し方。干す日数と水に浸ける時間
Kiriboshi daikon (dried shredded radish) is essential to simmered dishes. In fact, you can make it easily at home simply by cutting and drying daikon. Homemade versions have a richer sweetness and no additives to worry about. Still, many people hesitate over problems like "it won't dry properly," "I'm worried about mold," or "I don't know how to rehydrate or store it." In this article, we explain... -
How to Make Dried Mandarin: Tips for Making It Whole with the Peel, Plus Storage and Recipes
Mandarins are plentiful in winter. If you have some left over that you can't finish, turning them into dried mandarin is a great option. Drying concentrates the sweetness, and if you make them whole with the peel, the cross-section is as beautiful as a flower, adding a lovely touch to tea or yogurt. They turn out plenty sweet even without added sugar... -
How to Use Shikuwasa: Making the Most of the Juice and Peel, Plus a Honey-Marinade Recipe
Shikuwasa is a citrus that represents Okinawa. With its sharp acidity, gently bitter peel, and refreshing aroma, it has many uses beyond simply squeezing it over food, extending to drinks, seasonings, and as an accent in cooking. That said, quite a few people find themselves unsure, wondering "the juice ends up left over" or "how do I use the peel?"... -
How to Make Dried Persimmon: Tips to Prevent Mold, How to Bring Out the White Bloom, and Storage
Dried persimmon is a seasonal tradition from autumn into winter. The way astringent persimmons are reborn sweet through sun and wind can be recreated at home. Still, failures like "mold appeared" or "it didn't turn out sweet" are common, and mastering a few tips is what separates success from failure. In this article, we cover dried persimmon... -
How to Eat and Choose Dried Mango: Using It with Yogurt and Storage Tips
Dried mango is popular for its rich sweetness and tropical aroma. It's delicious on its own, but knowing different ways to eat it—rehydrating it in yogurt or mixing it into sweets and drinks—greatly expands the enjoyment. On the other hand, some find it "too sweet" or "too hard," which comes down to choosing the right type... -
How to Make Dried Kiwi: Microwave, Oven, and Dehydrator Tips to Preserve Color and Tartness
Kiwi is prized for its vivid green and sweet-tart flavor. Drying it mellows the tartness and concentrates the sweetness, making a snack distinctly different from the fresh fruit. The tiny popping texture of the seeds remains too, making it a perfect accent for granola or yogurt. In this article, we cover... -
3 Ways to Make Dried Banana: Foolproof Microwave, Oven, and Dehydrator Tips
Bananas are too ripe to finish, or you want additive-free fruit for your child's snack—that's when dried banana comes in handy. The appeal of the homemade version is that you can concentrate the sweetness of ripe bananas as-is, without sugar or oil. Still, some run into issues like "it's sticky and not fully dried" or "it turned brown"... -
Shishigatani Kabocha Powder
Shishigatani Kabocha powder is a raw material made by drying and then finely powdering the Kyoto heirloom vegetable "Shishigatani kabocha." It is intended for uses such as potage bases, dough for baked goods, Japanese-style simmered-dish powders, and baby food bases, spreading the light, delicate flavor and gentle color of Shishigatani kabocha uniformly... -
Horikawa Gobo Powder
Horikawa Gobo powder is a raw material made by drying and then finely powdering Horikawa gobo, a Kyoto heirloom vegetable. It is intended for uses such as Japanese dashi bases, kinpira-style seasoning, soup bases, and flavoring for baking and confectionery, spreading the distinctive fragrance and earthy aroma of Horikawa gobo uniformly. In... -
Shogoin Kabu Powder
Shogoin Kabu powder is a raw material made by drying and then finely powdering Shogoin kabu, a Kyoto heirloom vegetable. It is intended for uses such as potage bases, Japanese-style seasoning, kneading into dough, and mixed powders for pickling, spreading the soft sweetness and refined flavor of Shogoin kabu uniformly... -
Dried Shishigatani Kabocha
Dried Shishigatani kabocha is a commercial ingredient made from the Kyoto heirloom vegetable "Shishigatani kabocha." Shishigatani kabocha is a Japanese kabocha of the genus Cucurbita in the gourd family, prized for its distinctive gourd-like shape pinched at top and bottom, and its higher-moisture, light flavor. Agriture... -
Dried Horikawa Gobo
Dried Horikawa gobo is a commercial ingredient made from the Kyoto heirloom vegetable "Horikawa gobo." Horikawa gobo is a large burdock that swells to 6–9 cm thick and around 50 cm long, with a hollow center (su-iri); it has soft flesh and a distinctive fragrance. This thick, hollow shape and the soft... -
Dried Shogoin Kabu
Dried Shogoin kabu is a commercial dried ingredient made from the Kyoto heirloom vegetable "Shogoin kabu." Shogoin kabu is one of Japan's largest round turnips, reaching 15–20 cm in diameter, prized for its white, smooth skin, dense yet soft flesh, and strong sweetness. Agriture handles contract drying of client-supplied raw materials... -
Commercial and OEM Shiso Powder (Ooba and Red Shiso): Manufacturing Methods, How to Choose, and Small-Lot Production Explained
Shiso powder, made by drying and grinding shiso (ooba, red shiso), is a commercial ingredient that lets you add aroma and color without moisture. It is used widely for flavoring processed foods—furikake, ochazuke mix, Japanese-style snacks, and dough for baking and noodle-making. This article covers shiso powder... -
How to Use Shiso Powder: Ooba and Red Shiso Powder Recipes, Selection, and Storage
Shiso powder, made by grinding ooba (green shiso) or red shiso into powder, is a handy seasoning that lets you add shiso's aroma and color to dishes without the chopping and food waste. But many people can't tell "what dishes to use it in" or "how it differs from fresh shiso," and end up leaving it unused... -
Red Shiso Recipes and Uses: A Thorough Guide from Juice, Yukari, and Syrup to Storage and Variations
Red shiso left over from making umeboshi, or a huge harvest from your home garden—are you unsure how to use it? Red shiso can be used in a wide range of ways, not only for juice and yukari but also in salads, pasta, and preserved foods. In this article, we cover everything from prepping red shiso to the classic red shiso juice and syrup... -
Are Ooba and Green Shiso Different? Actually the Same? Explaining the Difference from Red Shiso, Types, and Uses
Have you ever been unsure which to buy when "ooba" and "green shiso" are sold separately at the supermarket? To get straight to the point, ooba and green shiso are leaves of the same plant. On the other hand, the red shiso used for umeboshi is in the same shiso family but differs in both color and use. This article... -
Before Your Ooba Turns Black: Storage Methods and Uses for Refrigerating, Freezing, and Drying to Keep It Fresh
You put the ooba (green shiso) you bought in the fridge, only to find it turned black within a few days—many people have had this experience. Strongly aromatic ooba is vulnerable to both drying out and excess moisture, and if stored without any care, its original flavor fades almost instantly. In this article, we cover refrigerating, freezing... -
Freeze-Dried Baby Food OEM: Manufacturing Standards, Safety Criteria, and How to Choose a Contract Partner
Freeze-dried baby food, which becomes a dish just by dissolving it in hot or cooled boiled water, is seeing rising demand against the backdrop of time-saving needs in busy parenting and its portability. OEM inquiries from those wanting to roll it out under their own brand are also increasing, but since baby food is something babies put in their mouths, safety management and labeling... -
Freeze-Dried Zosui OEM: Production Lots, Cooked-Rice Processing, and Contract Manufacturers Explained
Freeze-dried zosui, which becomes a steaming bowl just by pouring hot water, has wide uses—late-night meals, meal replacement, mountaineering and disaster stockpiles, and for the elderly—and OEM inquiries from those wanting to roll it out under their own brand are increasing. Because it handles cooked rice, the key points of production design differ from miso soup and soup, such as how the rice rehydrates and... -
Freeze-Dried Soup OEM: A Guide to Small-Lot Manufacturing, Costs, and Manufacturer Comparison
Freeze-dried soup, which becomes a proper bowl just by pouring hot water, is expanding its channels—gifts, subscriptions, for offices, and disaster stockpiles—against the backdrop of rising health consciousness and time-saving needs. OEM inquiries from those wanting to roll it out under their own brand are also increasing, but soup differs by type in freeze... -
Freeze-Dried Miso Soup OEM: The Key Points of Minimum Lots, Manufacturing Methods, and Choosing a Manufacturer
Freeze-dried miso soup, which becomes a bowl in tens of seconds after pouring hot water, has wide channels—gifts, disaster stockpiles, health foods, and hotel amenities—and inquiries from those wanting to release it under their own brand are increasing from food manufacturers and PB development teams. But just "freeze-drying miso" alone won't do it, with salt... -
A Salad Vending Machine Where AI Sets the Price Appears at JR Kyobashi Station—KOMPEITO's "Office de Yasai" Implements Waste Reduction Inside the Station
KOMPEITO installed the salad vending machine "SALAD STAND," which changes prices with AI, at JR Kyobashi Station on May 13. It calculates the optimal price from foot traffic and expiration dates, implementing food-loss reduction inside the station. -
Kawachi issun broad bean certified as the 26th item of the “Naniwa Heirloom Vegetables”—the lineage of native varieties Osaka has kept protecting
Osaka Prefecture certified Kawachi issun broad bean as a “Naniwa Heirloom Vegetable,” bringing the number of certified items to 26. It is a large-grained native variety grown in southern Osaka since the Meiji era, meeting three requirements including a cultivation history of over about 100 years and a clear lineage. -
An IT Company Provides Off-Spec Vegetable Delivery Free to All Employees—One of the First 333 Companies Certified by MAFF as "Outstanding Food Education Practice Corporations"
System developer Nihon Knowledge Space was newly certified as a MAFF "Outstanding Food Education Practice Corporation 2026" for initiatives such as providing the off-spec vegetable delivery service "LossHeru" to all employees at company expense. It joined the list as one of the 333 companies in the first year. -
Tokushima's "Fully Ripe Sudachi" Becomes an Upcycled Beverage—The Rescue of Yellow-Ripened Discarded Citrus Becomes the Prefecture's 8th Case
Two upcycled beverages using fully ripe sudachi grown in Tokushima Prefecture were commercialized by Fuji and Mitsubishi Foods. As a rescue of citrus that wasn't shipped while green and was discarded after ripening yellow, it becomes the prefecture's 8th upcycling case. -
Calbee Keeps "Frugra" Stocked in the Office—Addressing Vegetable and Fruit Shortages at Outstanding Food Education Practice Corporation 2026
Calbee was selected as a MAFF "Outstanding Food Education Practice Corporation 2026." We introduce its health-management efforts facing employees' vegetable and fruit shortages, such as permanently offering "Frugra" at its head-office office. -
Cookies from the "Leaves" of Nijisseiki Pears—Tottori University Students Take 2 Years to Commercialize Them as a Measure Against Abandoned Farmland
"Yuri," a student group at Tottori University, spent two years commercializing cookies made from pear leaves. Focusing on abandoned pear orchards that no longer bear fruit, they make use of pesticide-free leaves—we introduce this initiative from Tottori, the home of pears.