Rei Kojima– Author –
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Dried garlic
Dried garlic is a seasoning material central to a dish's aroma and umami; the allicin-derived fragrance characteristic of garlic and the deep richness that rises with heating are stably sealed in through low-temperature drying. At Agriture, we run it in tandem with garlic powder made from the same garlic finely milled... -
Dried taro
Dried taro is a commercial material made from this traditional Japanese root vegetable—with its distinctive sticky texture and rich, savory flavor—in two forms, slice and dice. It is low-temperature dried in shapes easy to use as ingredients in simmered dishes, soups, wagashi, and side dishes, and when rehydrated, taro's signature stickiness and smooth mouthfeel rise up... -
Dried potato
Dried potato is a commercial material made from this root vegetable (tuber)—able to take the lead in a wide range of dishes such as soups, stews, gratin, and croquettes—in three forms: chip, slice, and dice. The potato's natural fluffiness and starch-derived richness are sealed in through low-temperature drying. Agri... -
Dried Chinese cabbage
Dried Chinese cabbage is a commercial material made from this leafy vegetable—a familiar ingredient in hot pots, soups, and pickles—in two forms, slice and dice. Chinese cabbage's signature juiciness and light sweetness are sealed in as they are through low-temperature drying. At Agriture, from the same Chinese cabbage finely milled Chinese cabbage powder... -
Eggplant powder
Eggplant powder is a raw material made by drying and then finely powdering eggplant. It is intended for uses such as mapo sauce bases, curry, Japanese-style simmered-dish powders, ratatouille, and paste bases, spreading eggplant's distinctive flavor and richness uniformly. The color derived from nasunin (anthocyanin) browns with drying... -
Ashitaba powder
Ashitaba powder is a raw material made by drying and then finely powdering ashitaba, drawing attention as a domestically grown superfood in the carrot family. It contains chalcone (a polyphenol component distinctive of ashitaba) and plays a leading role in health domains such as green juice, health drinks, functional foods, smoothies, and protein drinks... -
Garlic powder
Garlic powder is a seasoning raw material made by drying and then finely powdering the bulb of garlic. Because allicin and aromatic compounds can be spread throughout a dish in small amounts, it is used in a wide range of applications—garlic salt, spice mixes, processed meat (sausage, pate), ramen soup, and mapo sauce... -
Taro powder
Satoimo powder is a raw material made by drying and then finely powdering satoimo (taro), which contains galactan (a water-soluble dietary fiber) that is the source of its sticky texture. It is intended for uses such as Japanese-style potage, thickening for baby food and care food, and kenchinjiru bases, blending satoimo's gentle sweetness and mellowness as a powder... -
Potato powder
Potato powder, made by drying and then finely powdering potatoes rich in starch, is a raw material usable as a leading agent for adjusting thickness and adding body in uses such as potage bases, bread dough, granola, snacks, and white sauce. Dissolving it in water, hot water, or oils/fats raises the viscosity... -
Chinese cabbage powder
Chinese cabbage powder is a raw material intended to spread flavor and richness uniformly into hot-pot broth powders, soup bases, okonomiyaki flour, and pickling seasoning by drying and then finely powdering Chinese cabbage, a leafy-vegetable staple. It captures the characteristic of Chinese cabbage—whose sweetness increases with heating—in a size easy to handle as a powder... -
What are Wakayama’s heirloom vegetables? Features, season, and ways to eat the 10 items explained
Wakayama Prefecture’s heirloom vegetables are a group of items handed down by region within the sandy soil of the Kinokawa River basin, the mountainous Kii Mountains, and the maritime climate of the Kumano Sea and the Kuroshio Current (including introduced varieties from Osaka such as usui pea). Wakayama Prefecture has no unique heirloom vegetable certification system, and the Japan Heirloom Vegetable Promotion Association... -
Sweet potato powder
Sweet potato powder is a raw material intended to spread sweetness and a yellow-to-orange color uniformly into lattes, drinks, confectionery dough, baby food, and soup-powder bases, by finely powdering sweet potato that has been heat-saccharified. At Agriture, using the same raw material as dried sweet potato, latte, smoothie... -
Dried sweet potato
Dried sweet potato is a commercial material for granola, toppings, confectionery ingredients, and snacks, made from this leading root vegetable—whose sweetness rises with heating—in three forms: chip, slice, and dice. The sweet potato's natural sugar content and the deep sweetness born from starch saccharification by β-amylase... -
What are Hyogo’s heirloom vegetables? Features, season, and ways to eat the 24 items listed by the association explained
Hyogo Prefecture’s heirloom vegetables are varieties handed down within terrain diversity spanning from the mountainous areas of Tajima to the Harima plain, the Tamba basin, the Hanshin area, and Awaji Island. Hyogo Prefecture has no unique “heirloom vegetable certification system,” and the prefecture advances regional branding as “Hyogo vegetables.” Meanwhile, the Japan Heirloom Vegetable Promotion... -
Kikurage powder
Kikurage powder is a raw material intended to distribute dietary fiber and vitamin D derived from kikurage uniformly into Chinese soups, yakuzen dishes, health foods, and functional powders, by drying and finely powdering domestically grown kikurage. Kikurage's crunchy texture is lost through powdering, but in exchange... -
Zucchini powder
Zucchini powder is a raw material intended to spread the light flavor of the vegetable and its green coloring uniformly into pasta sauce, pizza dough, Italian-style menus, and vegetable soup, by drying and finely powdering domestically grown zucchini. Because it has no strong aroma or assertiveness, it doesn't interfere with other ingredients and "veg..." -
White negi powder
White negi powder is a raw material intended to spread the sweetness and aroma of white negi uniformly into ramen soup, dressing, soups, and seasoning, by drying and finely powdering domestically grown white negi (naga-negi). It allows a use of "dissolving only aroma and sweetness into liquid" that is hard to achieve with chopped negi... -
Okra powder
Okra powder is a raw material intended to distribute okra-derived water-soluble dietary fiber (the sticky component) and a natural thickness uniformly into Japanese-style soups, sauces, baby food, and functional powders, by drying and finely powdering domestically grown okra. Powdering allows what is hard to achieve with fresh or dried okra... -
Radish powder
Radish powder is a raw material intended to spread radish's distinctive vivid pink-to-red color and tangy heat uniformly into seasoning, dressing, salad mixes, and confectionery dough, by drying and finely powdering domestically grown radish (hatsuka-daikon). Anthocya... -
Broccoli powder
Broccoli powder is a raw material intended to spread broccoli-derived nutrition and a vivid green color uniformly into green juice, smoothies, green powder, and confectionery dough, by drying and finely powdering domestically grown broccoli. As a vegetable containing sulforaphane, vitamin C, and dietary fiber... -
Myoga powder
Myoga powder is a raw material intended to spread myoga's distinctive refreshing aroma and pale pink color uniformly into somen, hiyayakko, fish dishes, Japanese-style dressing, and seasoning, by drying and finely powdering domestically grown myoga. It captures the flavor of fresh myoga—which has major seasonal and shelf-life constraints—year-round... -
Mustard greens powder
Karashina powder is a raw material intended to spread a tangy heat and refreshing aroma uniformly into dressed dishes, pickles, seasoning, and dressing, by drying and finely powdering domestically grown karashina (mustard greens). It makes karashina's allyl isothiocyanate (the pungent component) into a powder... -
Swiss chard powder
Swiss chard powder is a raw material intended to distribute vivid color and the vegetable's sweetness uniformly into confectionery, smoothies, green powder, and colorful powder mixes, by drying and finely powdering Swiss chard (fudanso), which has diverse stem colors such as red, yellow, white, and pink. Beta... -
Red shiso powder
Red shiso powder is a raw material intended to spread a vivid red-purple color and a refreshing aroma uniformly into furikake, Japanese-style seasoning, drinks, and confectionery dough, by drying and finely powdering domestically grown red shiso leaves. The coloring from anthocyanin pigments and the refreshing aroma distinctive of shiso, Agriture... -
Nameko powder
Nameko powder is a raw material that spreads nameko's distinctive thickness and umami uniformly into instant miso soup, Japanese-style sauces, and soup powders, by drying and finely powdering nameko. It disperses the sugars such as trehalose contained in nameko and the natural thickening component derived from its surface sliminess into liquids and powders... -
Maitake powder
Maitake powder is a raw material that spreads maitake's distinctive toasty umami uniformly into dashi, soup powders, functional foods, and seasoning, by drying and finely powdering maitake. It captures the synergistic umami of guanylic acid and glutamic acid abundant in maitake, and functional components including beta-glucan, into liquids and powders... -
Celery powder
Celery powder is a raw material that spreads celery's distinctive green note and richness uniformly into the bouillon base of Western-style soups, the flavoring of processed meat, and dressing and seasoning, by drying and finely powdering celery. It finishes the aromatic compounds contained in celery's stalks and leaves into a size easy to disperse into liquids and powders... -
Winter melon powder
Winter melon powder is a raw material that spreads a light flavor and dietary fiber uniformly into soups, potage, kampo-type foods, and care-food bases, by drying and finely powdering winter melon (togan). It finishes winter melon's characteristic of having little off-flavor and not interfering with other ingredients into a size easy to disperse into liquids and powders... -
Turmeric powder
Turmeric powder is a raw material that spreads a vivid yellow and a distinctive spice note uniformly into curry raw material, health drinks, and functional foods, by drying and finely powdering the rhizome of turmeric (ukon). The vivid coloring from curcumin-containing components and turmeric's distinctive earthy aroma and faint bitterness... -
Onion powder
Onion powder is a versatile base raw material that spreads sweetness and umami uniformly into soup powders, seasoning, processed meat, and dressing, by drying and finely powdering onion. It finishes onion-derived sweetness and glutamic-acid-type umami into a size easy to disperse into liquids and powders. Agriture... -
Cabbage powder
Cabbage powder is a raw material that spreads a natural sweetness and vegetable note uniformly into okonomiyaki flour, soup powders, surimi products, and bread dough, by drying and finely powdering cabbage. It captures functional components including cabbage-derived vitamin U (commonly called cabagin) and the gentle sweetness drawn out by heating... -
Cucumber powder
Cucumber powder is a raw material that spreads a refreshing green aroma uniformly into chilled soups, sauces, dressing, bath additives, and more, by drying and finely powdering cucumber. It powders cucumber—which is high in moisture and hard to handle—while retaining its aroma, finishing it into a size easy to disperse into both liquids and powders... -
Mizuna powder
Mizuna powder is a raw material that distributes a vivid green and refreshing flavor into Japanese-style dressing, mentsuyu, furikake, and seasoning, by finely powdering mizuna, a leafy vegetable representative of Kyoto vegetables. It spreads mizuna's distinctive faint heat and the crisp aroma of its green leaves uniformly into liquids and powders... -
Enoki powder
Enoki powder is a raw material intended to distribute umami uniformly into dashi, soup powders, seasonings, and reduced-salt-design bases, by finely powdering dried enoki. It finishes the mushroom-derived umami centered on the guanylic acid abundant in enoki into a size easy to disperse into liquids and powders... -
What are Omi’s heirloom vegetables? Features, season, and ways to eat the 19 items selected by Shiga Prefecture explained
Omi’s heirloom vegetables are a group of native varieties handed down within Shiga Prefecture surrounding Lake Biwa. Shiga Prefecture operates an “Omi heirloom vegetable” selection system based on three conditions—“originating within Shiga Prefecture with a history of introduction generally before the Meiji era, having features in appearance or taste, and having preserved seeds”—and as of 2025... -
What are Mie’s heirloom vegetables? Features, season, and ways to eat the 6 + 2 selected items explained
Mie Prefecture’s heirloom vegetables are varieties handed down within diverse terrains spanning the Ise plain, the Shima Peninsula, the Kumano-nada coast, the Suzuka Mountains, and the Iga basin. Mie Prefecture operates its unique “Mie heirloom vegetable” selection system, and per the Mie Prefecture official page, there are 6 officially selected items. Adding to these, the Japan Heirloom... -
A Complete Guide to Choosing Commercial Fruit Powder: Manufacturing Methods, Particle Size, Lot, and Procurement Practice
Commercial fruit powder is a commercial raw material made by powdering fruit, used across a wide range—confectionery, beverages, smoothies, dairy products, snacks, and health foods. Unlike fresh fruit, it can be stored at room temperature, and because it can be added little by little with color, aroma, and nutrition concentrated, it's used from the prototyping stage of product development through mass production... -
What are Aichi’s heirloom vegetables? Features, season, and ways to eat the 37 items explained
Aichi’s heirloom vegetables are a group of native varieties handed down within the terrain diversity of the Nobi plain, the Chita Peninsula, the Atsumi Peninsula, and the Mikawa mountains, and the warm climate of Owari and Mikawa. The “Aichi heirloom vegetable” system that Aichi Prefecture independently selects (4 conditions: cultivated since around 1955, originating in Aichi, and still having seeds... -
What are Shizuoka’s heirloom vegetables? Features, season, and ways to eat the roughly 45 items explained
Shizuoka Prefecture’s heirloom vegetables are a group of native varieties handed down within varied terrains—Mt. Fuji, the Southern Alps, the Izu Peninsula, the Makinohara plateau, and around Lake Hamana—and the warm maritime climate of the Kuroshio Current. In the Japan Heirloom Vegetable Promotion Association’s certification they number about 44, including Orido eggplant and Mikatahara and Mishima potatoes (G... -
Delta International Releases "Marumaru Mikan," Off-Spec Mandarins Bottled Whole, on April 4—Upcycling Kyushu-Grown Satsuma Mandarins with a Hand-Peeling Method
Delta International will release "Marumaru Mikan," an upcycled product using off-spec Kyushu-grown satsuma mandarins, on April 4, 2026. We explain the 350g / 980-yen product, its hand-peeling processing method, and the background. -
What are the Hida-Mino heirloom vegetables? Features, season, and ways to eat the 32 items explained
The Hida-Mino heirloom vegetables are a group of native varieties handed down within the terrain diversity linking Gifu Prefecture’s mountainous areas and the Mino plain—the Hida Mountains, the Hakusan range, the Kiso River water system, and more. Gifu Prefecture launched its unique “Hida-Mino heirloom vegetable” certification system in 2001, and per the Gifu Prefecture official page, as of September 2023... -
Natsumikan peel powder
Natsumikan peel powder is a raw material intended to distribute aroma uniformly into dressing, confectionery dough, beverages, and seasoning, by drying and then finely powdering the thick peel. It finishes the peel's faint bitterness and the refreshing aroma derived from citrus essential oils into a size easy to disperse into liquids and powders... -
We prototyped “dried natsumikan peel” using domestic natsumikan peel
Agriture prototyped "dried natsumikan peel" using the peel of natsumikan. We finished two shapes—dice (fine cubes) and slice (fine strips)—making it an ingredient that can be rolled out for a wide range of uses such as marmalade raw material, tea, furikake, and cocktail sub-ingredients. The points of the prototype... -
Dried summer orange peel
Summer orange peel is a material that converts the thick rind—once discarded after squeezing out the sharply acidic juice—through drying into a raw material for many uses such as confectionery, tea, furikake, and bath additives. The white pith (albedo) remaining on the inside of the peel and the citrus essential oil contained in the outer skin (flavedo) give a gentle bitterness and freshness... -
What are Shinshu’s heirloom vegetables? Features, season, and ways to eat 54 main items out of the 79 certified explained
Shinshu (Nagano Prefecture)’s heirloom vegetables are a group of native varieties handed down within the elevation differences created by mountain terrains—the Japan Alps (Northern, Central, Southern), Yatsugatake, Shiga Highlands, and the Kiso valley. The Japan Heirloom Vegetable Promotion Association and Nagano Prefecture’s “Shinshu heirloom vegetable certification system” have selected 85 items, and... -
What are Yamanashi’s heirloom vegetables? Features, season, and ways to eat the 13 items explained
Yamanashi Prefecture’s heirloom vegetables are a group of native varieties handed down within varied terrains and elevation differences—the volcanic-ash soil of the Mt. Fuji foothills, the alluvial fans of the Kofu basin, the Southern Alps foothills, the southern foothills of Yatsugatake, and the Minobu mountains. In the Japan Heirloom Vegetable Promotion Association’s certification they number 13, including akebono soybean, Otsuka carrot, and Narusawa greens... -
What are Fukui’s heirloom vegetables? Features, season, and ways to eat the 23 items explained
Fukui Prefecture’s heirloom vegetables are a group of native varieties handed down within geographic diversity—the maritime climate of Wakasa Bay, the sand dunes of the Echizen coast, the heavy-snow area of the Ono basin, and the mountainous areas of Katsuyama and Okuetsu. In the Japan Heirloom Vegetable Promotion Association’s certification they number 23, including Yoshikawa eggplant, Yamauchi turnip, Kamisho taro, and Ka... -
What are Toyama’s heirloom vegetables? Features, season, and ways to eat the 21 items explained
Toyama Prefecture’s heirloom vegetables are a group of native varieties handed down within terrains such as the snowmelt water from the Tateyama range, the alluvial fans of the Kurobe and Sho rivers, and the Toyama Bay coast. In the Japan Heirloom Vegetable Promotion Association’s certification they number 21, including Nyuzen jumbo watermelon, Gokayama turnip, Takaoka dokko, Kanaya green onion, and Shinkuro eggplant... -
What are Niigata’s heirloom vegetables? Features, season, and ways to eat the 33 items explained
Niigata Prefecture’s heirloom vegetables are a group of native varieties handed down within the food culture of a heavy-snow area known as a leading rice-producing region. In the Japan Heirloom Vegetable Promotion Association’s certification they number 33, including juzen eggplant, Meike greens, Kurosaki edamame, kagura nanban, and kakinomoto (edible chrysanthemum)—many of which are unfamiliar in other prefectures... -
What are Kanagawa’s heirloom vegetables? Features, season, and ways to eat the 29 items explained
Kanagawa Prefecture’s heirloom vegetables are native varieties handed down within varied terrains—the Tanzawa Mountains, the Sagami River basin, and the Miura Peninsula—and the history of being a vegetable-supply area near Edo. In the Japan Heirloom Vegetable Promotion Association’s certification there are 29 items, including Miura daikon, Tsukui native soybean, Manpukuji vivid-red long carrot, and norabo...
