Rei Kojima– Author –
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Dried Chamomile
Dried chamomile is a commercial ingredient made from the flowers of the herb "chamomile" in the daisy family. The contrast between the white petals and yellow center is charming, and it has a sweet, refreshing aroma reminiscent of apple; that coloring and aroma are locked in through low-temperature drying. Agriture also offers the same cha... -
Dried Elderflower
Dried elderflower is a commercial ingredient made from the small flowers that bloom on elder (European elder) in the honeysuckle family. Prized for a sweet, gorgeous aroma reminiscent of muscat, it has long been enjoyed in drinks and sweets in Europe. Agriture also offers the same el... -
Dried Cherry Blossom
Dried cherry blossom is an edible flower and dried flower ingredient made from the flowers of the cherry (genus Prunus) in the rose family. The flowers, salted and then dried, carry cherry blossom's distinctive soft fragrance and pale pink color, arranged into a form that is easy to handle when dried. Agriture also offers cherry-blossom powder made by powdering the flowers... -
Dried Clove
Dried clove is a spice made by drying the unopened flower buds of the clove tree in the myrtle family. Also called "choji," it is characterized by its distinctive nail-like shape and sweet, rich aroma; that aroma and flavor are locked in through low-temperature drying. Agriture also offers the same clove... -
Dried Osmanthus
Dried osmanthus is a commercial ingredient made from the small autumn-blooming flowers "kinmokusei (fragrant orange-colored osmanthus)" of the genus Osmanthus in the olive family, kept as raw material with the flower shape and aroma intact. It is characterized by small orange flowers gathered in clusters that give off a sweet, rich fragrance; that color and aroma are locked in through low-temperature drying. Agriture... -
Dried Lemongrass
Dried lemongrass is a commercial ingredient made by drying the herb "lemongrass" of the genus Cymbopogon in the grass family. Prized for a refreshing aroma reminiscent of lemon, it is finished by low-temperature drying to preserve that aroma as much as possible. Agriture also offers the same lemongrass finely powdered... -
Dried Tamogitake
Dried tamogitake is a commercial dried ingredient made from the edible mushroom "tamogitake," characterized by its vivid yellow color. Known as a mushroom that gives off rich umami and stock flavor, that flavor is locked in through low-temperature drying. Agriture offers it sliced, crushed, or as powder depending on the use... -
Dried Benihoshi Mizuna
Dried Benihoshi mizuna is a commercial ingredient made from "Benihoshi," a mizuna variety that colors red-purple. Unlike ordinary green mizuna, it is characterized by vivid red-purple running from the leaf stalks to the leaf tips; that coloring is locked in through low-temperature drying. Agriture also offers the same Benihoshi mizuna finely powdered... -
Dried Ooba
Dried ooba is a commercial ingredient made from the leaves of green shiso (ooba). Prized for its vivid green and the refreshing aroma typical of shiso in the mint family, that color and aroma are locked in through low-temperature drying. Agriture also runs, in parallel, ooba powder (made to order) that finely powders the same green shiso... -
Dried Green Onion
Dried green onion is a commercial ingredient made mainly from the green leaf portion of leaf onion (banno-negi type), cut into rings. Whereas white negi (nebuka-negi) is eaten for its white blanched part, green onion is a negi used with its green leaves as-is for garnish and color; its vivid green and negi-like aroma are captured by low-temperature... -
Dried Wariboshi Daikon
Dried wariboshi daikon is a dry ingredient thicker than kiriboshi daikon, made by splitting daikon lengthwise and drying it. Unlike kiriboshi daikon, which is julienned, it is split lengthwise before being exposed to the sun, so a firm bite and volume remain well when rehydrated; that texture is stabilized through low-temperature drying... -
Dried leek flakes
Dried leek flakes are a commercial material made by turning the Western leek (leek/porri) into flake form. They have little of the strong pungency or bite of Japanese long onion; when heated, they develop a gentle sweetness and a mellow body, and that flavor is sealed in through low-temperature drying. Agr... -
Dried mulberry leaf
Dried mulberry leaf is a commercial material made from the leaves of the mulberry tree (family Moraceae). Long cultivated as food for silkworms, mulberry leaves have been a familiar ingredient for mulberry leaf tea and green vegetable drinks, and their vivid green color and rustic flavor are sealed in through low-temperature drying. At Agriture, from the same mulberry leaf... -
Dried corn
Dried corn is a commercial material made from the kernels of sweet corn (family Poaceae). The corn's natural sweetness and the color of its yellow kernels are sealed in as they are through low-temperature drying. At Agriture, from the same sweet corn, corn powder finely milled (made to order... -
Dried Japanese pepper (sansho)
Dried sansho is a commercial material made from sansho (genus Zanthoxylum, family Rutaceae). It is characterized by a sharp pungency, a tingling that lingers on the tongue, and a fresh, citrus-like aroma; the pungency and tingling come from sanshool, a compound contained in the pericarp. At Agriture... -
Dried shima pumpkin
Dried shima pumpkin is a commercial material made from shima pumpkin, a native pumpkin variety long grown in Okinawa. In Okinawa it is also called nankwa or chinkwa in dialect, and it is classified among the Japanese pumpkin group. Its flesh is high in moisture and sticky in texture, with restrained sweetness yet... -
Dried green lemon
Dried green lemon is a commercial ingredient made by cutting domestically grown lemons—harvested while still green, before ripening yellow—into rounds and slices as raw material. Its aroma is more pronounced than yellow lemon, with a clean, refreshing acidity, and by low...it makes the most of the thin peel and low bitterness that make it easy to use whole with the peel... -
Dried island chili pepper
Dried island chili is a commercial material made by turning shima togarashi—the fiercely hot chili that represents Okinawa's island vegetables—into whole form. A small fruit of the bird's-eye chili type, it is characterized by an intense heat said to surpass that of takanotsume and Tabasco. At Agriture... -
Dried kintoki carrot
Dried kintoki carrot is a commercial material made by cutting the Eastern-type carrot "kintoki carrot (Kyoto carrot)" into thin strips. Compared with common Western carrots, it is characterized by a more vivid crimson color and a gentle sweetness, and that color and flavor are sealed in through low-temperature drying. At Agriture, from the same kintoki carrot finely milled... -
Dried goya
Dried goya is a commercial material made by turning goya (bitter melon), Okinawa's signature summer vegetable, into ring-cut form. The flesh, with seeds and pith removed, is finished by low-temperature drying while preserving its characteristic bitterness and the green color of the skin. At Agriture, from the same goya finely milled goya... -
Yakuzen Food OEM and Development: Dashi, Furikake, and Powder in Small Lots
When it comes to yakuzen, many people may picture yakuzen tea, but there are many foods beyond tea that can draw on yakuzen thinking—dashi, soup, furikake, powder, and more. For staff at companies thinking "I want to develop a yakuzen product, but where do I start?", we cover, beyond tea... -
Assembling domestically grown yakuzen ingredients: the difference between familiar vegetables and imported crude drugs
When people hear "yakuzen ingredients," many may picture imported dried goods bought at a Chinese-ingredient store, such as jujube and goji berries. Yet many yakuzen ingredients can in fact be assembled from familiar domestically grown vegetables and dried goods. The image that "you cannot start without ordering something special" is... -
What's the Difference Between Yakuzen and Kampo? A Gentle Look at Food vs. Crude Drugs, Purpose, and Philosophy
Have you ever thought, "Yakuzen and Kampo seem similar, but where do they differ?" Because both are rooted in Eastern medicine, they're easily confused, yet they are distinct things with clearly different roles. On this page, we organize the difference between yakuzen and Kampo through the lens of "food" and "medicine"... -
What is yakuzen? Its meaning, the difference from kampo, and the basics of starting with familiar ingredients explained
Many people feel that "yakuzen seems good for you, but doesn't it require special ingredients or crude drugs?" In fact, yakuzen is a style of eating based on the ideas of Eastern medicine that you can start with everyday vegetables from the supermarket. On this page, we explain what yakuzen is... -
A Guide to Using and Eating Sansho: Recipes by Dish for Powdered Sansho, Green Sansho, and Kinome
Do you ever find yourself unsure how to use sansho beyond eel, or wondering "what dishes go with green sansho or kinome?" Sansho suits different dishes depending on its form—powder, berry, or leaf—and once you know how to use it, you can bring its refreshing aroma to everything from Japanese cuisine to meat and fish dishes and pasta. On this page... -
What is sansho powder? Its production method, how to choose commercial grade, and OEM and small-lot production explained
That fragrant powder sprinkled over grilled eel is sansho powder (powdered sansho). Because it lets you easily add a refreshing aroma and a lingering tongue tingle without adding moisture, inquiries such as "I want to use domestic sansho powder in small lots" and "I'm looking for a powder with a pronounced aroma" are increasing... -
Edible flower OEM | Commercial and wholesale, product development, and development into tea
Edible flowers that gorgeously decorate dishes and sweets. Their use in café desserts, gifts, drinks, and tea is expanding, and consultations about incorporating them into one's own products are increasing. Meanwhile, questions arise, such as "In what form should we source them?" "How do they differ from ornamental flowers?" "Can we make products at small lots?"... -
What's the Difference Between Sansho and Huajiao? Aroma, Numbing Tingle, Dish Pairings, and Substitutes Explained
The source of the tongue-numbing kick in mapo tofu and dan dan noodles is huajiao. It looks a lot like Japanese sansho, so many people wonder "are sansho and huajiao the same?" or "can I substitute one for the other?" In fact, while they're in the same family, their aroma, numbing tingle, and culinary role differ greatly... -
Prepping and Removing Bitterness from Green Sansho: Boiling Time, Freezing, and Salt-Curing Tips
Fresh green sansho, which appears in early summer, is prized for its tingly numbness and refreshing aroma. But once you buy it, prepping comes first, and many people are unsure—"what do I do with the stems?", "how long do I boil it to remove the bitterness?", "how do I store it so it keeps for a year?" On this page, we cover prepping green sansho... -
A Guide to Drying Mushrooms: Making Dried Mushrooms in the Sun or Oven and Preventing Mold
You bought a lot of mushrooms while they were cheap, or you can't use up mushrooms you were given—that's when "drying" comes in handy. Drying mushrooms makes them keep longer and deepens their umami and stock flavor. On the other hand, questions like "sun or oven, which is better?", "I'm worried about mold," and "how long until they're fully dried?"... -
What Is Sansho? Types, the Difference Between Green Sansho and Powdered Sansho, and Uses at a Glance
Sansho is essential to eel, mapo tofu, and chirimen sansho. But even under the single name "sansho," it comes in various forms—green sansho, powdered sansho, and kinome—and people often wonder "what's the difference between green sansho and powdered sansho?" or "is it different from huajiao?" It's a spice that represents Japan, defined by its aroma and numbing tingle... -
A Guide to Eating and Prepping Tamogitake: Popular Recipes for the Yellow "Phantom Mushroom"
Tamogitake, sometimes called a "phantom mushroom" for its vivid yellow color and pleasant aroma. It's a mushroom long enjoyed in places like Hokkaido, and used in miso soup or takikomi gohan, it offers deep umami and stock flavor. On the other hand, questions come up—"how do I prep it?", "what's a classic way to eat it?", "is dried tamogitake..." -
How to Rehydrate and Use Dried Maitake: Popular Recipes for Takikomi Gohan and Tempura
Dried maitake adds aroma and umami to takikomi gohan and miso soup. It keeps longer than fresh maitake, and even a small amount deepens a dish's flavor considerably. On the other hand, situations often leave people unsure—"should I rehydrate it?", "the soaking liquid turns dark—is that okay?", "can I make tempura with it?"—it's that kind of ingredient... -
What Is Ichimi Togarashi? The Difference from Shichimi, Ingredients, Uses, and How to Choose
Ichimi togarashi, sprinkled over udon and soups. When it comes time to choose, people often wonder "what's the difference between ichimi and shichimi?" and "which should I use?" They look and are used similarly, but there's a clear difference in their ingredients and roles. On this page, we cover what ichimi togarashi is... -
How to Rehydrate Dried Shiitake and Make Dashi: Time-Saving Tips and Popular Recipes
Dried shiitake supports the deep umami of simmered dishes, takikomi gohan, and miso soup. It's a handy dry good to keep on hand, but many situations leave people unsure—"what's the right way to rehydrate it?", "can the soaking liquid be used as dashi?", "how long is the best-before date?" On this page, we cover dried shiitake... -
What Is Chili Powder? Manufacturing Methods, How to Choose for Commercial Use, and OEM and Small-Lot Production Explained
Chili powder, made by drying and grinding chili peppers, is a handy ingredient that lets you add heat, color, and aroma without moisture. Its uses are wide—flavoring ichimi, kimchi, soup, and snacks—and inquiries such as "I want to use domestic chili powder in small lots" and "I'm looking for a powder with stable heat and color" are... -
How to Make and Use Dried Chili: Rehydrating, Storage, and Tips for Using Up Large Amounts
Dried chili, made by drying red chili peppers, keeps well and lets you enjoy heat and aroma year-round. But when you actually go to handle it, questions often come up—"how do I make it at home?", "do I rehydrate it before use?", "how long does it keep?" On this page, we cover dried chili... -
Commercial mushroom OEM and drying & powdering processing guide | Domestically grown, small-lot support
Wanting to make your own brand product using mushrooms, or to source dried mushrooms for restaurant use in bulk. What you can use in such cases is commercial mushroom wholesale and OEM (contract manufacturing). That said, without knowing "what forms they can be processed into" or "whether small lots are accepted," the first step... -
A Guide to Using and Rehydrating Dried Mushrooms: Characteristics by Type and Recipes Using Mixes
We explain how to use and rehydrate dried mushrooms, covering the characteristics of each type such as shiitake, maitake, and enoki, when to rehydrate in water versus simmer them directly, uses in miso soup and takikomi gohan, and storage methods. -
A Guide to Rehydrating and Eating Dried Kikurage: Heating Tips to Prevent Food Poisoning and Recipes
We explain how to rehydrate and eat dried kikurage (wood ear mushroom), covering rehydration in water or hot water, the tip of always heating it to prevent food poisoning, popular recipes like stir-fries, soups, and harusame, and storage methods. -
How Many Types of Chili Are There? Japanese and Global Varieties and Their Heat Levels at a Glance
Takanotsume, habanero, shishito, Manganji togarashi. Even under the single name "chili," the lineup is very wide, ranging from hot to not hot at all, and people often wonder "what variety is this?" or "are takanotsume and chili the same?" On this page, we cover the types of chili—Japanese... -
What is yuzu shichimi? How to make it yourself, how to use it, and the difference from shichimi togarashi explained
Sprinkle a little over udon or hot pot and the aroma of yuzu wafts up—that's yuzu shichimi. It's a slightly different, aroma-forward condiment from ordinary shichimi togarashi. Many people are curious—"how does it differ from regular shichimi?", "can I make it myself?", "what dishes go with it?" On this page, we cover yuzu... -
How to Make and Use Yuzu Kosho: Ingredients, the Difference Between Green and Red, and Matching Dishes
Just adding a little to hot pot or yakitori tightens up a dish with a kick—that's yuzu kosho. Store-bought is convenient, but making it by hand with in-season green yuzu gives a completely different freshness of aroma. Many people are curious—"what ingredients do I need?", "how do green and red differ?", "what dishes go with it?"... -
What Is Citrus Powder? Manufacturing Methods, Uses, How to Choose for Commercial Use, and OEM Explained
Citrus powder, made by powdering the peel of yuzu, sudachi, or natsumikan, is a handy ingredient that lets you add aroma and acidity without moisture. In confectionery, beverage, and seasoning development, inquiries such as "I want to use domestic citrus powder in small lots" and "I'm looking for a powder with a pronounced aroma" are increasing. This page... -
What is spice OEM? Development of original mixed spices made with dried vegetables and small-lot manufacturing
Wanting to make your own brand of mixed spice, or to make an original seasoning matched to a dish into a product. What you can use in such cases is spice OEM (contract manufacturing). That said, without knowing "what blends can be made" or "whether small lots are accepted," many staff hesitate at the first step... -
How to start a shichimi OEM | A dried-vegetable maker explains domestic chili peppers and local shichimi
Wanting to make your own brand of shichimi togarashi, or to make a local shichimi that leverages regional ingredients into a product. What you can use in such cases is shichimi OEM (contract manufacturing). That said, without knowing "what blends can be made" or "whether small lots are accepted," not a few staff hesitate at the first step... -
What is seasoning OEM? A dried-vegetable maker explains small-lot development
Wanting to make an original seasoning to use on snacks, deli sides, popcorn, and the like. What you can use in such cases is seasoning OEM (contract manufacturing). That said, without knowing "what tastes can be made" or "whether small lots are accepted," not a few staff hesitate at the first step... -
How to start a dashi OEM | A dried-vegetable maker explains vegetable dashi and dashi packs
Wanting to have your own brand of dashi, or to make an original dashi pack to use in a restaurant. What you can use in such cases is dashi OEM (contract manufacturing). That said, without knowing "what dashi can be made" or "how much the minimum lot and cost are," not a few staff... -
Types and Differences of Citrus at a Glance: How to Choose Mandarin, Yuzu, Sudachi, and Kabosu
Mandarin, yuzu, sudachi, kabosu, lemon. Even under the single word "citrus," the lineup is very rich. Many people have been unsure at the store or in a recipe—"what citrus is this?" or "how do sudachi and kabosu differ?" On this page, starting from the broad categories of citrus... -
What Is Kabosu? Season, Uses, Storage, and the Difference from Sudachi, Explained by a Grower
Give it a good squeeze over grilled fish or hot pot and its abundant juice and mellow acidity elevate the dish—that's kabosu. It's an acidic citrus so rooted in daily life in Oita that people even squeeze it into miso soup, yet many are unsure—"how does it differ from sudachi?" or "can I not use it once it's out of season?" On this page...
