Rei Kojima– Author –
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How to Make Vegetable Furikake: Easy with Dried Vegetables, a Kid-Pleasing Homemade Recipe, and How to Choose
We explain how to make and choose vegetable furikake, covering an easy homemade recipe using dried vegetables or leftover vegetables, salt-free and additive-free ideas that are easy for children to eat, and how to read the ingredients on store-bought products—tips for a furikake packed with vegetables that tastes good too. -
What Is Sudachi? Season, Uses, Storage, and the Difference from Kabosu, Explained by a Grower
Just a good squeeze over grilled fish or somen makes a dish's aroma bloom instantly—that's sudachi. It's an acidic citrus essential to the summer-to-autumn table in Tokushima, yet many are unsure—"how does it differ from kabosu?" or "can I not get it once it's out of season?" On this page, we cover the origin of sudachi's name... -
What is furikake OEM? A dried-vegetable maker explains small-lot, vegetable-furikake manufacturing
Wanting to make your own brand of furikake. Wanting to try an original product that leverages regional vegetables at small lots. What you can use in such cases is furikake OEM (contract manufacturing). That said, without knowing "where to request it" or "how much the minimum lot and cost are," you stop at the first step... -
What Are Edible Flowers? Types, How to Eat Them, and How to Choose, Explained by a Grower
A dried-vegetable manufacturer explains the types and flavors of edible flowers, how they differ from ornamental flowers, how to choose safe ones, and how to eat and store them. We also introduce ways to enjoy them at home and uses for dried edible flowers. -
How to Start a Herbal Tea OEM in Small Lots: Ingredients, Formats, and the Ordering Flow
You want to make a herbal tea under your own brand, but ordering a large quantity all at once is worrying—that's when a small-lot-capable herbal tea OEM comes in handy. Because you can prototype and manufacture from small quantities, you can bring an original blend into the world while keeping inventory risk low. This article covers... -
What Is a Tea Bag OEM? How to Choose the Shape, Material, and Contents, and the Small-Lot Ordering Flow
When you want to make a tea under your own brand, making it into tea bags rather than selling loose leaves gives the ease of brewing just by pouring hot water, making it easier to turn into a product for gifts and everyday use. Outsourcing tea bag manufacturing to a specialist manufacturer is a tea bag OEM. The shape, contents... -
What Is Small-Lot Package Printing? Methods, Costs, and Tips for Submitting Data in Small Quantities
In new-product prototyping, test sales, and novelties, there are many scenes where you want to make just a small amount of original packaging. Previously, printing required a large lot, but with the spread of on-demand printing, it has become possible to make original packaging even at small lots. This article... -
What Is Sustainable Packaging? Types of Materials, Benefits, and Tips for Small-Lot Adoption
As calls for environmental consideration rise, moves to switch packaging to sustainable ones are spreading even among food makers. That said, with many options such as paper conversion and biomass materials, there are not a few scenes where you agonize over the balance with cost and protecting the contents. In this article, sustainable... -
What Are the Types of Food Packaging? From Bag Shape and Film Material to Function and How to Choose Explained
Food packaging has several options—shape differences such as three-side seal, stand pouch, and pillow bag, plus material differences such as PET, aluminum, and nylon, and even differences in the function to block oxygen and light. Even with the same contents, the chosen packaging changes the shelf life, appearance, and cost, so the types... -
How to choose dried mugwort | How to identify domestic products and buy online without going wrong
Many people want to buy dried mugwort for yomogi mochi, mugwort tea, or yomogi steam therapy but are unsure “where it’s sold” or “which one to choose.” Dried mugwort is hard to find on supermarket shelves, so buying it online or at specialty shops is the basic route. In this article, in Kyoto... -
How to make mugwort tea | Easy with dried mugwort, explained for teapot, decoction, and homemade
Mugwort tea is a Japanese tea beloved for its young-grass aroma and caffeine-free nature. Using dried mugwort, you can make it simply by decocting it in a teapot or pot. You can also make homemade mugwort tea from fresh mugwort, enjoying it to your taste. In this article, in Kyoto, processing dried vegetables... -
Does mugwort have side effects? Precautions for safe use, plus notes on allergies and pregnancy
Before incorporating mugwort tea, yomogi steam therapy, or yomogi mochi, many people wonder, “Doesn’t mugwort have side effects?” Mugwort is a familiar plant long enjoyed as food and tea, but depending on constitution and intake, there are situations that call for caution. In this article,... -
How to make yomogi mochi with dried mugwort | Ingredients, amounts, and foolproof tips explained
Yomogi mochi (kusa mochi), a classic spring Japanese sweet. Fresh mugwort is in season only in spring, but with dried mugwort you can make yomogi mochi easily any time of year. Since it’s pre-treated and the harshness has been removed, you just rehydrate it and mix it into the dough. In this article, in Kyoto, handling the processing of dried vegetables... -
How to do yomogi steam therapy at home | Tools, steps, precautions, and how to choose mugwort explained
Even without going to a salon, you can enjoy yomogi steam therapy at home if you have the tools and mugwort. Still, many people are unsure “what tools are needed” and “how much mugwort to add and how to proceed.” If you grasp the steps and precautions, you can do it at home with peace of mind... -
Complete guide to using dried mugwort | From rehydrating to popular recipes and storage tips
We explain how to use dried mugwort—from rehydrating and amounts, to popular recipes such as kusa mochi and yomogi dumplings, mugwort tea and mugwort baths, storage methods and best-before dates, and how to choose without going wrong. A Kyoto dried vegetable manufacturer summarizes tips for using up domestic, low-temperature-dried mugwort without waste, at home or commercially. -
Our Office Yaoya was introduced by Digitalization Desk.
Our placed-type dried vegetable service, Office Yaoya, was introduced on the SaaS comparison and case-study media "Digitalization Window." "Digitalization Window" is a site operated by Creative Bank Inc. (Chiyoda Ward, Tokyo) that with "SaaS comparison and case studies..." -
Our Office Yaoya was introduced by the placed-cafeteria service “Taberel”
Our placed-type dried vegetable service, Office Yaoya, was introduced on the placed-type company-cafeteria service "Taberel." "Taberel" is operated by Taberel Inc. (Minato Ward, Tokyo) under the concept "Make office meals richer and happier."... -
Kagome Completes "Orange Juice Without Oranges" After 40 Prototypes—New Brand KAGOME Beyond Goes on Sale Nationwide
Kagome released nationwide a 100% juice that reproduces the taste of orange without using orange juice, as the first product of its new brand "KAGOME Beyond." We explain the details of the alternative beverage completed over about 2 years and 40 prototypes, and the background of the global orange supply crisis. -
The Day Discarded Whey Met the Peach | The Challenge of Yamanashi's KEIPE and Kiyosato Milk
Yamanashi's KEIPE and the Kiyosato Milk Plant will release a new gelato "Noryo Jealousy," combining whey produced in cheese-making with off-spec fruit, on April 28, 2026. We summarize the background of the release and where to buy it. -
VegProject brings 12 companies together at “VEG FOOD EXPO 2026”—April 15–17 at Tokyo Big Sight, with a new vegan selection area and over 50,000 visitors expected
The NPO VegProject Japan will hold VEG FOOD EXPO at Tokyo Big Sight from April 15–17, 2026. Twelve vegan-certified companies will gather, a special area will be newly set up, and over 50,000 visitors are expected. -
22 Companies Including Kagome Launch the "Vegetable-Shortage Solution Idea Contest 2026 for Those in Their 20s"—The Reality of 218g for Men and 210g for Women in Their 20s, Recruiting University-Born Solutions with 500,000 Yen in Total Prizes
22 companies led by Kagome launched an idea contest 2026 for students on March 2. Against intake of 218g for men and 210g for women in their 20s, it invites measures to close the gap to the 350g target. Realistic solutions such as keeping dried vegetables stocked in the office are also welcome. -
【2026年版】おすすめの非常食7選｜選び方と保存食カテゴリ別チェック
非常食はおすすめ商品が大量にあり、選び方に迷うジャンルです。本記事は 選び方の6軸 / 7カテゴリ / 家庭と企業の備蓄設計 の3つに絞って整理し、購入前にそのまま使えるチェックリスト形式でまとめました。 非常食とは｜2026年版の基本と保存食・防災食... -
We released a free news release posting service on our operated “Food OEM Directory”
On "Food OEM Window," the food OEM matching media operated by our company (Agriture Inc.), we have released a free news-release listing service. For businesses involved in food OEM and contract manufacturing, we provide the listing fee and editing-agency fee free, and new... -
企業防災の取り組み事例10選｜2026年版・健康経営×BCPの実践ガイド
企業防災の取り組みは、災害発生時に従業員と事業を守るためにすべての企業が向き合うテーマです。2025年9月の南海トラフ長期評価改訂、2025年12月の首都直下地震被害想定の更新を受け、2026年は取り組み内容を見直す企業が増えています。本記事では、企業... -
企業の防災備蓄品リスト2026年版｜オフィス防災用品＆チェックリスト一覧
企業の防災備蓄品リストを整える際、見落としがちなのが「食料・水以外の必需品」です。簡易トイレ・電源・衛生用品・オフィス防災用品まで含めて従業員数に応じて準備する必要があります。本記事では、2026年版の最新ガイドラインに沿って、家庭と企業の... -
企業防災とは？2026年版｜BCP×健康経営で進める実践ガイド
企業防災は、自然災害・火災・感染症などの緊急事態から従業員と事業を守る企業の取り組みです。2025年9月26日に地震本部が南海トラフ長期評価を一部改訂、2025年12月19日に内閣府が首都直下地震の新たな被害想定を公表し、企業の備えが改めて問われていま... -
We were featured in the cosmetics and health food OEM introduction media “OEM Walk”
On "OEM Walk," media introducing cosmetics and health-food OEM companies, Agriture was introduced as a dried vegetable OEM manufacturer and a tea OEM manufacturer. "OEM Walk" is operated by UOCC Inc. (Musashino City, Tokyo) and is for those considering product development of cosmetics and health foods... -
Dried Fruit Price Ranges: Types Available at Supermarkets and Online, and How to Choose by Volume
Dried fruit prices vary greatly by where you buy, volume, item, and growing region. From a 30g supermarket pack to a large 500g volume at an online mall to domestically grown dried fruit from a specialty D2C brand, the unit price can differ several times over even for the same item. This article covers the pricing when buying dried fruit... -
7 Criteria for Judging a Commercial Dried Fruit Supplier
When choosing a commercial dried fruit supplier, judging by price alone often leads to regret over "sugar content, additive-free status, lot size, and lead time." Because the optimal drying method for dried fruit changes greatly with the sugar content (Brix value) of the fresh fruit used as raw material, whether the supplier understands the fruit's sugar content... -
We prototyped “dried maca” using domestic maca
Agriture recently prototyped "dried maca" using domestically grown maca as raw material. Maca (scientific name: Lepidium meyenii) is a plant in the mustard family, known as native to the high Andes of Peru, but its cultivation has now spread domestically as well, and the root is finished as julienne and pow... -
Maca powder
Maca powder is a commercial raw material made by drying and finely powdering the root of the functional plant maca (scientific name: Lepidium meyenii) in the mustard family. It contains minerals such as amino acids, iron, zinc, and calcium, and glucosinolate-type compounds distinctive of the mustard family, and plays a leading role in health domains such as green juice, health drinks, and protein mi... -
Dried Maca
Dried maca is a commercial ingredient made from the functional plant maca (scientific name: Lepidium meyenii) in the mustard family, in two forms: julienned root/chips and coarsely crushed (cut) leaves. Known as native to the high Andes of Peru, maca cultivation has spread domestically as well, and it is rich in amino acids, iron, zinc, calci... -
What are Kagoshima’s heirloom vegetables? Features, season, and ways to eat the 24 items organized by the association (Sakurajima daikon, Anno sweet potato, handama) explained
Kagoshima Prefecture’s heirloom vegetables are a group of varieties handed down in growing regions with differing terrain—the Satsuma and Osumi peninsulas with volcanic soils of Sakurajima and Mt. Kaimon, island groups such as Tanegashima, Yakushima, Amami Oshima, and the Tokara Islands, and the mountainous areas of the Kirishima range. The Japan Heirloom Vegetable Promotion Association organizes Kagoshima Prefecture’s heirloom... -
What are Miyazaki’s heirloom vegetables? Features, season, and ways to eat the 15 items organized by the association (itomaki daikon, Sadowara eggplant, Heike daikon) explained
Miyazaki Prefecture’s heirloom vegetables are a group of varieties handed down across diverse areas from coast to mountains—Miyazaki City and Nichinan along the Hyuga-nada coast, Nishimera, Shiiba, and Misato in the Kyushu Mountains, the Kobayashi and Saito basins, and Nobeoka and Hyuga in the north. The Japan Heirloom Vegetable Promotion Association covers 12 heirloom vegetables and 3 heirloom fruits... -
What are Oita’s heirloom vegetables? Features, season, and ways to eat the 16 items organized by the association (Sorin kabocha, Kuju takana, Yaso seri) explained
Oita Prefecture’s heirloom vegetables are a group of varieties grown in diverse areas—the Seto Inland Sea coast of the Kunisaki Peninsula and Usa, the Aso-Kuju foothills of Yufu and Kuju, the Bungo Channel coast of Usuki and Saiki, and the Hita basin. The Japan Heirloom Vegetable Promotion Association organizes a total of 16 items—13 heirloom vegetables and 3 heirloom fruits... -
What are higo vegetables? Features, season, and ways to eat the 15 heirloom vegetables designated by Kumamoto City (Suizenji bean sprouts, Kumamoto long carrot, Kumamoto red eggplant) explained
Kumamoto City’s “higo vegetables” are varieties handed down in the spring-water areas around Lake Ezu, the Aso foothills, the Kumamoto plain, and the outskirts of Kumamoto City such as Kikuchi and Mashiki. Kumamoto City designated 15 items as “higo vegetables” in fiscal 2006 and operates a system that trademarked them in January 2008... -
What are Nagasaki’s heirloom vegetables? Features, season, and ways to eat the 16 “Nagasaki heirloom vegetables” (Unzen kobu takana, Nagasaki hakusai, Karako lotus root) explained
Nagasaki Prefecture’s heirloom vegetables are a group of varieties grown in the mountainous parts of Nagasaki City, the Isahaya plain, Unzen and Shimabara, Hirado and Iki, and Saikai City (including items introduced after the war). The Japan Heirloom Vegetable Promotion Association organizes 16 heirloom vegetables of Nagasaki Prefecture. Unzen kobu takana, Nagasaki hakusai (Chinese cabbage)... -
What are Saga’s heirloom vegetables? Features, season, and ways to eat the 11 items organized by the association (Onnayama daikon, Kirioka eggplant, Toya turnip) explained
Saga Prefecture’s heirloom vegetables are varieties handed down in terrains such as the Genkai Sea coast of Karatsu, the Taku basin, the Ariake Sea coast, the Saga plain, and the mountainous Sefuri range. The Japan Heirloom Vegetable Promotion Association organizes a total of 11 items—7 heirloom vegetables, 1 heirloom fruit, and 3 specialty vegetables. Taku City... -
What are Fukuoka’s heirloom vegetables? Features, season, and ways to eat the 10 items organized by the association (katsuo-na, Miike takana, Keya turnip) explained
Fukuoka Prefecture’s heirloom vegetables are varieties handed down within terrains such as Fukuoka City on Hakata Bay, Kitakyushu on the Kanmon Strait, the Chikugo plain, the Itoshima Peninsula, and the Chikugo River basin. The Japan Heirloom Vegetable Promotion Association notes that for Fukuoka Prefecture it “has not established a formal definition or certification system for heirloom vegetables,” and covers 10... -
What are Kochi’s heirloom vegetables? Features, season, and ways to eat the 32 varieties organized by the association (Irikauchi daikon, Hirooka turnip, shihochiku) explained
Kochi Prefecture’s heirloom vegetables are varieties handed down within diverse terrains—warm Pacific-coast Nankoku and Muroto, the Niyodo River basin, the Shimanto River basin, and the mountainous areas of the Shikoku Mountains (Otoyo, Niyodogawa, Motoyama, Ochi). The Japan Heirloom Vegetable Promotion Association organizes 32 varieties of Kochi Prefecture’s heirloom vegetables... -
What are Ehime’s heirloom vegetables? Features, season, and ways to eat the 11 items organized by the association (Iyo hikabura, kinukawa eggplant, Shimizu issun) explained
Ehime Prefecture’s heirloom vegetables are a group of items handed down within terrains such as the Matsuyama plain, Saijo on the Seto Inland Sea coast, Nanyo along the Uwa Sea, and the mountainous areas of the Shikoku Mountains (Kumakogen) (including wild perennials such as teiregi). The Japan Heirloom Vegetable Promotion Association organizes 11 heirloom vegetables of Ehime Prefecture... -
What are Kagawa’s heirloom vegetables? Features, season, and ways to eat the 12 items organized by the association (kintoki carrot, Mitoyo eggplant, manba) explained
Kagawa Prefecture’s heirloom vegetables are varieties handed down within terrains such as the warm, low-rainfall climate of the Sanuki plain, the Seto Inland Sea coast and former saltern land, islands such as Shodoshima and Teshima, and the mountainous areas of the Asan Mountains. The Japan Heirloom Vegetable Promotion Association organizes a total of 12 items—10 heirloom vegetables and 2 heirloom fruits... -
What are Tokushima’s heirloom vegetables? Features, season, and ways to eat the 13 items organized by the association (Naruto lotus root, hisui eggplant, sudachi) explained
Tokushima Prefecture’s heirloom vegetables are varieties grown within terrains such as the plains of the Yoshino River basin, the Awa Mountains, the mountainous areas around Mt. Tsurugi, and the northeast facing the Naruto Strait. The Japan Heirloom Vegetable Promotion Association organizes a total of 13 items—11 heirloom vegetables and 2 heirloom fruits. At a Kyoto ryotei... -
What are Yamaguchi’s heirloom vegetables? Features, season, and ways to eat the 37 varieties organized by the association (Iwakuni lotus root, Hagi tamage eggplant, Iwakuni red daikon) explained
Yamaguchi Prefecture’s heirloom vegetables are varieties grown within diverse terrains such as the warm Seto Inland Sea coast, Hagi and Nagato on the Japan Sea side, the mountainous Chugoku Mountains, and the Nishiki River basin of Iwakuni. The Japan Heirloom Vegetable Promotion Association organizes 27 heirloom vegetables and 9 heirloom fruits of Yamaguchi Prefecture. In this article, vegetables... -
What are Hiroshima’s heirloom vegetables? Features, season, and ways to eat the 21 regional varieties (Hiroshima-na, Kannon green onion, ao kuwai) explained
Hiroshima Prefecture’s heirloom vegetables are varieties handed down in central Hiroshima City in the lower Ota River, the Bingo region of Fukuyama and Onomichi, and the southern foothills of the Chugoku Mountains such as Akiota. Hiroshima Prefecture selected native varieties as “Hiroshima treasure vegetables” in fiscal 2009–2011 (prefecture official). Currently, the Hiroshima Agricultural Gene Bank and local JA and producers... -
What are Okayama’s heirloom vegetables? Features, season, and ways to eat the 12 varieties (including GI Tsurajima burdock and Bizen black-skin kabocha) explained
Okayama Prefecture’s heirloom vegetables are varieties handed down within diverse terrains such as the warm Seto Inland Sea coast, the Kibi Highlands and Chugoku Mountains, the sandy loam of the Kurashiki and Okayama plains, and the reclaimed land of Kojima Bay. The Japan Heirloom Vegetable Promotion Association organizes 12 regional varieties of Okayama Prefecture (as of September 2023), and this article... -
What are Shimane’s heirloom vegetables? Features, season, and ways to eat the 9 items listed by the association (including Tsuda turnip and Kuroda seri) explained
Shimane Prefecture’s heirloom vegetables are varieties handed down mainly around the brackish lakeshores of Lake Shinji and Lake Nakaumi, the Izumo plain, and the Chugoku Mountains. In Shimane Prefecture’s official materials, those clearly positioned as native varieties are centered on “Tsuda turnip” and “Kuroda seri,” while many others are regional brands or later-bred... -
What are Tottori’s heirloom vegetables? Features, season, and ways to eat the 4 items (including GI-registered sand-dune rakkyo and Hakushu bijin) explained
Tottori Prefecture’s heirloom vegetables are native varieties grown within terrain diversity such as the Tottori Sand Dunes on the Japan Sea coast, the Chugoku Mountains, and the foothills of Mt. Daisen. The Japan Heirloom Vegetable Promotion Association organizes 4 native items of Tottori Prefecture (Itaibara daikon, sand-dune rakkyo, Sanbo amanaga pepper, Hakushu green onion), and this... -
Dried eggplant
Dried eggplant is a commercial material made from this staple summer-to-autumn table vegetable in two forms, slice and dice. The purple color of the eggplant's skin and the texture of flesh that turns tender and melting when heated are sealed in through low-temperature drying. At Agriture, we run it in tandem with eggplant powder made from the same eggplant finely milled... -
Dried Ashitaba
Dried ashitaba is a commercial ingredient made from the leafy vegetable that has drawn attention as a superfood in the carrot family, in two forms: leaf (dried leaves) and coarsely crushed (cut). It locks in ashitaba's distinctive chalcone-type components and the distinctive richness that spreads amid a green freshness, through low-temperature drying. Agriture...
