Rei Kojima– Author –
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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
乾燥モリンガは、鹿児島県産モリンガ（Moringa oleifera）の葉を乾燥した業務用原料です。知覧茶製法を応用した乾燥技術により、収穫後短時間で加工することで葉の香りと色を残しています。ブドウ糖・着色料・酸化防止剤は不使用。お茶・ブレンドティー・... -
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... -
We prototyped “dried garland chrysanthemum” using domestic garland chrysanthemum
Agriture recently prototyped "dried shungiku" using domestically grown shungiku. Shungiku is a leafy vegetable in the daisy family, an ingredient prized for its distinctive bitterness and aroma. It's widely enjoyed as an ingredient for hot pot, dressed dishes, and tempura. By drying at low temperature, shungiku's distinctive aroma is tightly... -
We prototyped “dried kiwi” using domestic kiwi
Agriture recently prototyped "dried kiwi" using domestically grown kiwi. Kiwifruit is a fruit with a good balance of acidity and sweetness, also known for being rich in vitamin C and dietary fiber. When we carefully dried sliced domestically grown kiwi at low temperature... -
We prototyped “dried kale” using domestic kale
Agriture recently prototyped "dried kale" using domestically grown kale. Kale is a leafy vegetable in the mustard family and a superfood also widely known as a raw material for green juice. It's rich in vitamin K, vitamin C, beta-carotene, and dietary fiber. Slowly at low temperature... -
We Prototyped "Dried Turnip" Using Domestically Grown Turnip
Agriture recently prototyped "dried turnip" using domestically grown turnip. Turnip is a root vegetable prized for its gentle sweetness and smooth texture, used in a wide range of dishes both Japanese and Western—simmered dishes, pickles, soups, and more. When we dried it sliced at low temperature, the turnip's white color... -
We Prototyped "Mugwort Powder" Using Domestically Grown Mugwort
Agriture recently prototyped "mugwort powder" using domestically grown mugwort. Mugwort is a Japanese herb long beloved as an ingredient for kusamochi and yakuzen tea, prized for its distinctive refreshing aroma. At Agriture, for OEM manufacturing of dried vegetables and powder and as commercial raw material... -
We Prototyped "Dried Shimonita Negi" Using Domestically Grown Shimonita Negi
Agriture recently prototyped "dried Shimonita negi" using domestically grown Shimonita negi. Shimonita negi is a brand negi cultivated centered on Shimonita Town, Gunma Prefecture, prized for its thick white root and strong sweetness when heated. The prototyped dried Shimonita negi turned out with quite a good aroma... -
We Prototyped "Dried Lemon Slices" Using Domestically Grown Lemons
Agriture recently prototyped "dried lemon slices" using domestically grown lemons. So they can be used as a garnish for cocktails and drinks, they are dried thinly sliced. While the lemon peel tends to retain its yellow even after drying, the flesh portion... -
We Prototyped "Dried Piman (Bell Pepper)" Using Domestically Grown Piman
Agriture recently prototyped "dried piman (bell pepper)" using domestically grown piman. This is a variety thicker-fleshed than ordinary piman, with little bitterness and some sweetness. As with the Manganji togarashi we prototyped before, piman also finished with a thick-fleshed texture firmly retained after drying... -
We Began Full Production of Lotus Root Powder
Agriture recently began full production of lotus root powder. A full-scale mass-production system has started, handling everything in-house consistently—processing 100kg of lotus root into powder and filling it into small pouches. Lotus root powder has so far been centered on prototyping-stage provision, but from multiple food manufacturers... -
We Prototyped "Dried Wakegi and Wakegi Powder" Using Domestically Grown Wakegi
Agriture recently prototyped "dried wakegi" using domestically grown wakegi. Wakegi is a cross between negi and onion, a vegetable prized for a softer, milder flavor than ordinary negi. Wakegi's distinctive gentle aroma remains even when dried, and because it has little pungency... -
We Prototyped "Dried Beet" Using Domestically Grown Beet
Agriture recently prototyped "dried beet" using domestically grown beet. Beet is a root vegetable prized for its vivid purple color, an ingredient used in a variety of dishes such as salads, soups, and smoothies. In this prototype, we finished the drying with beet's distinctive purple color firmly retained... -
We Prototyped "Asparagus Stem Powder" Using the Stems of Domestically Grown Asparagus
Agriture recently prototyped "asparagus stem powder" using the stems of domestically grown asparagus. Following the dried asparagus we prototyped last time, this time we extracted just the stem portion and processed it into powder. The hard stem portion is a part usually often discarded... -
We Prototyped "Dried Garlic Sprouts" Using Domestically Grown Garlic Sprouts
Agriture recently prototyped "dried garlic sprouts" using domestically grown garlic sprouts. Garlic sprouts are the young shoots grown from garlic seed bulbs, an ingredient prized for a milder flavor than garlic itself. This time, at the client's request, the root... -
What are Iwate’s heirloom vegetables? Features, season, and ways to eat the 17 items explained
The definition of “heirloom vegetables” and the scope of this article. There is no nationally unified definition of “heirloom vegetables,” and the standards differ by certifying body. To help you accurately understand this article, we first organize the standards of the main certifying bodies. Certifying body / main standard / Kyoto Prefecture’s “Kyoto heirloom vegetables”: from before the Meiji era...
