Rei Kojima– Author –
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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... -
What are Chiba’s heirloom vegetables? Features, season, and ways to eat the 12 items explained
Chiba Prefecture’s heirloom vegetables are native varieties handed down in the warm climate of the Boso Peninsula and the fertile land nurtured by the Tone and Edo rivers. In the Japan Heirloom Vegetable Promotion Association’s certification there are 12 items, including Yagiri green onion, Oura burdock, Koito native soybean, and Toke mustard greens—handed down within the food culture linking the metropolitan area and Boso... -
What are Saitama’s heirloom vegetables? Features, season, and ways to eat the 18 items explained
Saitama Prefecture’s heirloom vegetables are native varieties handed down within the agricultural development of the Kawagoe domain in the Edo period and the history of being a vegetable-supply area near Tokyo. In the Japan Heirloom Vegetable Promotion Association’s certification there are 18 items, including norabo-na, Kawagoe sweet potato, Iwatsuki green onion, and shakushi-na—which have supported the metropolitan area’s food culture... -
What are Gunma’s heirloom vegetables? Features, season, and ways to eat the 22 items explained
Gunma Prefecture’s heirloom vegetables are native varieties protected within the volcanic-ash soil of northern Kanto, the cool climate of mountainous areas, and complex terrains such as Mt. Haruna, Mt. Akagi, and Mt. Myogi. In the Japan Heirloom Vegetable Promotion Association’s certification there are 22 items, ranging from nationally known varieties such as Shimonita green onion, Kokufu Chinese cabbage, and kaki-na, to the Iriyama district... -
What are Tochigi’s heirloom vegetables? Features, season, and ways to eat the 14 items explained
Tochigi Prefecture’s heirloom vegetables are native varieties protected within the diverse terrain from the Nikko mountains to the Kanto plain and the agricultural culture continuing since the Edo period. In the Japan Heirloom Vegetable Promotion Association’s certification there are 14 items, including kanpyo (dried gourd), Miya green onion, and Nissato green onion—items distinctive to Tochigi... -
What are Ibaraki’s heirloom vegetables? Features, season, and ways to eat the 5 items explained
Ibaraki Prefecture’s heirloom vegetables are native varieties handed down within Hitachi’s food culture and the rich agricultural base of the Kanto plain. In the Japan Heirloom Vegetable Promotion Association’s certification there are 5 items, of which 4 are native varieties from before the war, and 1 (Satogawa kabocha) is a native variety treated as a regional heirloom vegetable in prefecture-official terms... -
What are Fukushima’s heirloom vegetables? Features, season, and ways to eat the 14 items explained
Fukushima Prefecture’s heirloom vegetables are native varieties handed down according to the climate and food culture of each of the three regional divisions—Nakadori, Aizu, and Hamadori. In the Japan Heirloom Vegetable Promotion Association’s certification there are 14 items, spanning “Fukushima heirloom vegetables,” “Aizu heirloom vegetables,” “Iwaki heirloom vegetables,” and “Iwashiro heirloom... -
What are Yamagata’s heirloom vegetables? Features, season, and ways to eat the 87 items explained
Yamagata Prefecture organizes 86 items (officially it does not indicate a top ranking). In the Japan Heirloom Vegetable Promotion Association’s certification there are 86 items (as of March 2024), and the Yamagata Prefecture agricultural information site’s tally confirms about 160 kinds among native crops overall. From nationally known items such as dadacha soybean, Atsumi turnip, and Minden eggplant... -
The World's First F1 Farmed Fish "Yume-Aji" Takes On the Wild "Seki-Aji"—A Tokyo University of Marine Science-Born Startup Ships 8,000 Fish to Toyosu and Michelin Restaurants, a New Model for Sustainable Fisheries
Sakana Dream Inc. (Tateyama, Chiba), a startup born from the Tokyo University of Marine Science and Technology, began full shipments of the world's first F1-hybrid farmed fish "Yume-Aji" in March–April 2026. Yume-Aji, created by crossing kaiwari—called a "phantom fish"—with gold horse mackerel grown in Minamiboso, Chiba, is hailed as "white-flesh toro"... -
Sudachi powder
Domestically grown sudachi powder is a commercial citrus raw material that low-temperature dries the peel of domestically grown sudachi—centered on Tokushima-grown—and processes it consistently through grinding at our own facility in Kyoto Prefecture. Without using glucose, coloring, or antioxidants, it retains the peel-derived sharp acidity and refreshing aroma in the fine powder. Po... -
Dried sudachi
Dried sudachi is a commercial citrus material made by carefully drying domestic sudachi, mainly from Tokushima Prefecture, with low-temperature hot air. We offer two forms—skin-on slices and skin-only shreds—for the sharp sudachi character in seasonings, tea, hot pot toppings, drink garnishes, cocktail finishes, and more... -
What are Akita’s heirloom vegetables? Features, season, and ways to eat the 39 items certified by the prefecture explained
Akita Prefecture is the only municipality in the Tohoku region with a prefecture-official certification system for heirloom vegetables. The 39 items certified as “Akita heirloom vegetables”—including tonburi, Misekiseki seri, and Matsudate shibori daikon—are all native varieties nurtured within Akita’s harsh winters and rich food culture. This article covers the 39 items... -
What are Miyagi’s heirloom vegetables? An explanation of the 22 native varieties handed down centered on Sendai
What are Miyagi’s heirloom vegetables? Native varieties nurtured by the food culture of the Date domain. In Miyagi Prefecture there exist 22 varieties of heirloom vegetables organized by the Japan Heirloom Vegetable Promotion Association (there is no public certification system by Miyagi Prefecture itself). Many of them have been cultivated for over 400 years since the Edo period, centered on the castle town of the Sendai domain (Date domain)... -
Shungiku powder
Domestically grown shungiku powder is a commercial powder raw material that low-temperature dries shungiku—with its distinctive bitterness and gorgeous aroma—and processes it consistently through grinding at our own facility in Kyoto Prefecture. Without using glucose, coloring, or antioxidants, it concentrates shungiku's original fragrance and deep green in the powder. Hot-pot broth bases... -
Kale powder
Domestic kale powder is a commercial powder ingredient made by low-temperature drying of kale—a superfood rich in vitamin K, vitamin C, beta-carotene, and dietary fiber—and milling it in an integrated process at our own facility in Kyoto Prefecture. Using no glucose, colorants, or antioxidants, it keeps kale's original nutritional value and deep... -
Kabu powder
Domestic turnip powder is a commercial powder ingredient made by low-temperature drying of turnip—prized for its gentle sweetness and smooth texture—and milling it in an integrated process at our own facility in Kyoto Prefecture. Using no glucose, colorants, or antioxidants, it concentrates turnip's soft sweetness and creamy flavor into a powder... -
Dried garland chrysanthemum (shungiku)
Shungiku is a leafy vegetable of the family Asteraceae, a Japanese-cuisine staple characterized by its distinctive bitterness and vibrant aroma. Dried shungiku is a commercial material made by carefully drying domestic fresh produce at low temperature, retaining shungiku's signature fragrance and green color in dried-leaf form. It works as an ingredient in hot pots, a material for dressed and boiled greens, kneading into tempura batter... -
Dried kale
Kale is a leafy vegetable of the family Brassicaceae, drawing worldwide attention as a superfood rich in vitamin K, vitamin C, β-carotene, and dietary fiber. Dried kale is a commercial material made by carefully drying domestic fresh produce at low temperature, retaining its deep green color and nutritional value in dried-leaf form. Fresh... -
Dried turnip
The turnip is a vegetable of the family Brassicaceae, characterized by a gentle sweetness and smooth texture, and used in a wide range of dishes centered on Japanese cuisine—soups, simmered dishes, pickles, and more. Dried turnip is a commercial material made by carefully drying domestic fresh produce at low temperature, retaining the turnip's natural soft sweetness and smooth mouthfeel in dried form... -
Bell-pepper powder
Domestic bell pepper powder is a commercial powder ingredient made by low-temperature drying of large bell peppers with the same meaty texture as Manganji chili—and milling it in an integrated process at our own facility in Kyoto Prefecture. Available in two colors, red and green, it uses no glucose, colorants, or antioxidants and keeps the flesh's natural sweetness and vivid... -
Welsh onion powder
Domestic wakegi powder is a commercial powder ingredient made by low-temperature drying of wakegi—a cross between green onion and onion—and milling it in an integrated process at our own facility in Kyoto Prefecture. Using no glucose, colorants, or antioxidants, it retains wakegi's mild sweetness and gentle aroma in the powder... -
Garlic sprout powder
Domestic garlic-sprout powder is a commercial powder raw material made by low-temperature drying the young shoots at the sprouting stage—including the garlic bud and root—and handling everything through to milling at our own processing facility within Kyoto Prefecture. Without glucose, colorants, or antioxidants, it keeps the sprout-derived garlic flavor and fresh green aroma in the powder... -
Dried bell pepper
This bell pepper has a thick, meaty texture like Manganji chili and is a colorful material available in two colors, red and green. Dried bell pepper is made by carefully drying domestic fresh produce at low temperature, retaining the sweetness of its thick flesh and vivid color in dried form. The red is brightly colored and sweet... -
Dried wakegi
Wakegi is a cross between green onion and onion, a seasoning vegetable characterized by tender leaves and a mild flavor. Dried wakegi is made by carefully drying domestic fresh produce at low temperature, retaining an aroma mellower and less pungent than green onion in dried form. As a topping for okonomiyaki, soups, seasonings, and egg dishes... -
Dried garlic sprout
The garlic sprout is a young shoot at the germination stage, including the garlic bud and root, a unique ingredient combining garlic-derived flavor with the fresh, green aroma of the sprout. Dried garlic sprout is a commercial material made by cutting domestic fresh produce in half or into slices and finishing it by low-temperature drying, for ramen... -
We began handling “dried moringa” and “moringa powder” using Kagoshima-grown moringa
Agriture has begun handling "dried moringa" and "moringa powder" using Kagoshima-grown moringa. Moringa (Moringa oleifera) is a plant in the horseradish-tree family, and because it's rich in vitamins, minerals, and amino acids, it's also called the "miracle tree"... -
Dried Moringa
Dried moringa is a commercial raw material made by drying the leaves of moringa (Moringa oleifera) grown in Kagoshima Prefecture. Using drying technology adapted from Chiran tea production, the leaves are processed within a short time after harvest to retain their aroma and color. No glucose, colorings or antioxidants are used. For tea, blended tea... -
A Japanese aroma / wagashi, dressings
Domestic moringa powder is a commercial superfood raw material made by drying and grinding the leaves of Kagoshima-grown moringa (Moringa oleifera). Through a drying technology applying the Chiran-tea method, processing within a short time after harvest keeps the leaves' vivid green and nutritional components in the powder. Glucose... -
Shimonita green onion powder
Domestic Shimonita negi powder is a commercial vegetable raw material made by drying and grinding the Gunma heirloom vegetable "Shimonita negi" from Shimonita Town, Gunma Prefecture. Without glucose, colorants, or antioxidants, it concentrates into the powder the rich sweetness and flavor derived from Shimonita negi's characteristic thick white root. Soup, hot-pot broth, and seasoning bases... -
Mugwort powder
Domestic yomogi (mugwort) powder is a commercial herb raw material made by drying and grinding 100% Kagoshima-grown yomogi (leaves and stems). Without glucose, colorants, or antioxidants, it keeps yomogi's natural deep green and fresh aroma in the powder. Japanese sweets (kusa-mochi, yomogi-mochi), herbal tea, bath additives...