Rei Kojima– Author –
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We Published How to Rehydrate Dried Vegetables
We've introduced recipes using dried vegetables until now, but this time we newly published how to rehydrate vegetables in water. Dried vegetables are easy to use—rehydrating in water or adding them directly to a dish—with flavor changes depending on rehydration time. In the case of dried carrot, compared with fresh yellow carrot... -
About the November Onigiri Shop
It's the day for "Onigiri and Soup with Kyoto-Grown Dried Vegetables" at Ola Neuvono in Kikukawa, Tokyo. More details here: https://www.instagram.com/p/DBxLNkAzu3z/ Overview: Date/Time: Every Tuesday, 11:00–15:00 (weekend appearances about twice a month). Place: Ola Neuvono @hola_neuvono... -
[100% Plant-Based] Releasing "Dried Tomato for Dashi," Perfect for Vegetable Dashi
Agriture Inc. (head office: Kyoto City, Kyoto) has begun handling "dried tomato for dashi" as a vegetable-dashi series that shines when vegetarian accommodation is needed, including for the increasing inbound tourists. The increasing inbound tourists and vegetarian accommodation. Kyo... -
Featured on JDN, the design-information site for people who make, use, and think
The package of the dried-vegetable brand "OYAOYA," with its colorful hues and rustic vegetable illustrations, catches the eye. The design, which conveys deliciousness at a glance, changed the image of dried vegetables until then and was made to reach younger generations too. Beyond the packaging, the raw material uses non-standard... -
OYAOYA, a dried-vegetable brand using Kyoto vegetables, announces it will become a consolidated subsidiary of global cutlery maker Kai through M&A
OYAOYA (operated by Agriture Inc., headquartered in Kyoto City, Kyoto Prefecture), which sells dried vegetables — an anytime, fresh-picked "new feast from the field" — has joined the group of Kai Corporation, a global cutlery maker (headquartered in Chiyoda Ward, Tokyo; President and COO: Hiroaki Endo)... -
The dried vegetable brand "Shimadori" using island vegetables has been released
The name "Shimadori" was coined from the image of "a bird carrying Okinawa's charm." It also means delivering the deliciousness of "the island's fresh-picked" just as it is. Even in six years of living in Okinawa, I've continued to feel a distinctive fascination and possibility... -
OYAOYA, a dried vegetable brand using Kyoto vegetables, wins “Topawards Asia”
OYAOYA, a dried vegetable brand that proposes fresh vegetables just harvested from farmers in the northern Kyoto Prefecture area as “a new feast from the field” that can only be tasted dried, won “Topawards Asia,” an invitation-only package design award limited to Asia. Topaward... -
Featured on "Local Resource News," a social-good idea magazine for regional resources
OYAOYA × discarded vegetables from hilly and mountainous areas. When you say farmland, many people probably picture flat land with no elevation changes. In fact, in mountainous Japan, about 40% is hilly and mountainous area (*1). With many disadvantages as farmland due to slopes, the exodus from farming has advanced there more than in other areas. This time... -
Kyotamba radish
Large-grained and juicy. Sweet and fruity. Kyotamba radish. We joined as an advisor to the Radish Production Region Project, launched around Mr. Nomura, who grows radishes in the Kyotamba area. Brand site: https://radish-kyoto.com/ -
Featured on the outdoor media outlet YAMA HACK
Make your mountain meals more lavish! Dried vegetables "OYAOYA" made from non-standard vegetables. Lightweight and easy to carry! Check out the dried vegetables "OYAOYA," which make outdoor meals for mountaineering, camping, and more even more fun. Using non-standard vegetables, it's a carefully crafted... -
Selected for the Japan Typography Annual
The logo mark of the dried vegetable brand OYAOYA was selected in the logotype and symbol mark category of the visual identity section of the Japan Typography Annual 2022. Related articles: Pola Design Office, OYAOYA -
Selected for the Japan Package Design Awards
The package design of the dried vegetable brand OYAOYA was selected in the VI/BI category of the Japan Package Design Awards. Japan Package Design Awards -
We were featured on "Life Hugger," a place gathering better options for living sustainably
Koji Nomura (left), head of the farming household "Nomura-ke," who grows the "Kyotamba radish" — known in Kyoto for its plump, cute color and shape — and Rei Kojima (right), head of OYAOYA, a dried-vegetable brand using non-standard Kyoto-grown vegetables. The two tackle the problems and challenges facing agriculture together... -
We participated in the co-creation challenge slot of the 2025 Osaka Expo
Value in non-standard vegetables. From Kyoto, a project for the survival of agriculture through dried vegetables [OYAOYA]. Featured at: https://team.expo2025.or.jp/ja/challenge/533 ■ About the co-creation challenge. In this co-creation challenge, we create a "new form of agriculture" through dried vegetables from Kyoto, and in the hilly and mountainous... -
Featured in the Nikkei
OYAOYA was featured in the Nikkei's Kansai Timeline. June 7, 2022, evening edition of the Nikkei Kansai edition. June 11, 2022, Nikkei electronic edition. Featured at: https://www.nikkei.com/article/DGXZQOJD2429V0U2A520C2000000/ -
Featured on Hanako.Tokyo
We were featured in an article on Hanako.Tokyo, popular mainly in the Kanto region. "Four members of Hanako Lab Partners with the drive to know and learn about the SDGs launched the 'Hanako Lab SDGs Reporters'! Each week they report on various content. The 56th installment..." -
Featured in the sustainable media Sustera
1% sustainability for everyone. We were featured in a media outlet run by Sustella, hugely popular on social media. Related articles. What is OYAOYA? Contributing to reducing food loss and the survival of agriculture with dried vegetables! 21 recommended food-loss mail-order sites [2022]. Food loss... -
CEO Kojima was interviewed on J-WAVE, which features John Kabira
Attention to the activities of the upcycle brand "OYAOYA" launched in Kyoto. This morning we focus on the activities of the upcycle brand "OYAOYA" launched in Kyoto. Upcycling — reborn existing things into something better. At OYAOYA, vegetables that grew too big... -
CEO Kojima appeared on KBS Kyoto's "Taniguchi Ruru"
Producer of "OYAOYA," a brand selling dried vegetables made from carefully grown Kyoto vegetables. Centered on dried vegetables, he works to reduce food loss. Because his grandmother kept a kitchen garden, he was a boy who liked vegetables more than meat or fish from childhood. He went to Ritsumeikan's Faculty of Letters, geography... -
Featured in FRaU SDGs MOOK FOOD, on the future of "delicious"
This is the FRaU × SDGs MOOK food special issue. "Food," the theme of living that's closest to all of us. Beyond the food-loss problem reported on TV, there are all sorts of challenges, hopes, and initiatives worth emulating. To deliver the smile of "delicious" to the future. What we can do now... -
Featured in the Kyoto Shimbun
A venture making stylish "dried vegetables" — the aim of an entrepreneur in his early 20s. Non-standard organic and reduced-pesticide vegetables grown in hilly and mountainous areas of northern Kyoto Prefecture are dried and sold in stylish packaging. Peach-colored turnips called "Mononosuke," strongly sweet carrots called "Kyo Kurenai," and... -
Manganji pepper powder
Manganji chili powder, characterized by sweetness and a moderate heat. Ideal as an accent for dishes, sauces, and seasonings. Commercial supply available. -
Ginger powder
Ginger powder, characterized by rich fragrance and a crisp heat. Ideal for flavoring beverages and processed foods. Commercial and OEM handling available. -
Beet powder
Dried beet powder, characterized by vivid color and natural sweetness. Ideal for drinks, sweets, and processed foods. Commercial and OEM handling available. -
Spinach powder
Nutrient-rich, vividly colored dried spinach powder. Ideal for coloring and nutritional fortification of soups, noodles, and seasonings. Commercial supply available. -
Kamo eggplant powder
Kamo eggplant from Kyoto's Kamo area, dried and processed. Refined sweetness and umami concentrated; a commercial raw material usable in a wide range of Japanese and Western dishes. -
Kujo green onion powder
Kujo negi, a traditional Kyoto vegetable, dried and processed. Distinctive sweetness and mellow fragrance. A commercial raw material ideal for condiments and seasonings. -
Carrot powder
Vividly colored, richly sweet dried Orange carrot powder. Ideal for natural coloring of soups, baked goods, and seasonings. Commercial supply available. -
Burdock powder
Dried burdock powder, characterized by a toasty aroma and earthy flavor. Ideal as a raw material for simmered dishes, soups, and health foods. Commercial and OEM handling available. -
Kabocha squash powder
Dried kabocha powder, characterized by rich sweetness. Ideal for coloring soups, sweets, and bread dough. Commercial and OEM handling available. -
Lotus root powder
Dried lotus root powder made from Kaga lotus root grown in Ishikawa Prefecture. Characterized by stickiness and sweetness, it's ideal for soups, Japanese sweets, and processed foods. -
Komatsuna powder
Dried powder made from Kyoto-grown komatsuna. Vivid green color and nutritional value are its hallmarks. A commercial food ideal for smoothies, confectionery, and seasonings. -
Shiitake powder
Dried shiitake powder made from domestic shiitake. Umami concentrated; ideal as a Japanese-style dashi or seasoning for restaurants and food makers. -
Contract Manufacturing Guide for Vegetable Powder Filling | Quality Control and Optimal Package Selection
The filling and packaging of vegetable powder is a process that greatly influences the final product's quality and cost. Because powder carries risks of static electricity, moisture absorption, clumping, measurement accuracy, and foreign-matter contamination, it requires "filling-specialist know-how" separate from raw material processing. When making a differentiated product for commercial use, the filling maker's equipment and... -
How to use yuzu peel | 10 practical ideas you can use instead of throwing it away
Yuzu comes into season with the arrival of winter. Its refreshing aroma is indispensable to the Japanese table. After squeezing the juice into a dish, do you throw the leftover peel away as-is? In fact, yuzu peel is packed with aromatic compounds and nutrients, and throwing it away is far too... -
Learn from successful trade show cases! Strategies to maximize impact
Are you considering exhibiting at a trade show but wondering, “Is it really effective?” or “How can I succeed?” Trade shows in the food, beverage, and agriculture fields are important venues that create diverse business opportunities, from acquiring new customers to improving brand awareness... -
How to start soup OEM manufacturing | Original product development starting from small lots
"We want to make our own brand of soup," "We want to try it from a small quantity"—such voices are rapidly increasing in the food industry. In fact, soup OEM manufacturing is now an era where you can start even from small lots. The era when mass production was essential is over, and even individual shops and small operators can... an original... -
What are the benefits of exhibiting at a food trade show? 7 reasons it drives sales growth
For companies operating in the food industry, exhibiting at trade shows is an important business strategy. However, because exhibiting involves costs and human resources, some may question its effectiveness. In fact, exhibiting at a food trade show offers many benefits that directly drive sales growth... -
Tea OEM Price Ranges: 5 Ways to Keep Costs Down and 7 Points for Quotes
Tea OEM price ranges are determined by five factors: product type, lot, ingredient grade, packaging, and certification requirements. Tea bags run from tens to hundreds of yen per unit, and for leaf tea the unit price moves greatly depending on tea-leaf grade, while vegetable tea and foods with function claims add further prototyping and testing costs... -
How to Make an Original Tea OEM: Points of Differentiation and the Planning Process
An original tea is a unique tea designed to match your brand concept, rather than an off-the-shelf tea leaf. By combining five elements—selecting the base tea leaf, blending ingredients, blend ratios, packaging, and story—you pack a "brand story" into a single cup. Rather than simply... -
How to Achieve Stand Pouch Filling in Small Lots | Tips for Cost Reduction and Quality Control
Stand-pouch filling is a packaging format often adopted for small-lot D2C, gifts, and novelties of food. With a self-standing shape that is easy to display, resealable with a zipper, and a wide range of choices from transparent to aluminum to custom design, it suits food operators wanting to launch a branded product from small quantities... -
Is decaf coffee bad for you? Effects, brewing methods, and how to choose
Have you ever heard that "decaf coffee is bad for you" or "isn't it pointless?" For people who are pregnant or want to enjoy coffee to unwind at night, it is a topic where you want to know the truth. In short, if you choose the extraction method correctly, decaf coffee... -
Original coffee marketing strategy | Ways to grow sales
The coffee market is now facing a major turning point. Consumer preferences have diversified, and it has become an era of seeking not just "coffee" but story and experiential value. To succeed with an original coffee marketing strategy, everything from product development to promotion consistently... -
How to choose stick-filling OEM food | 8 points to avoid failure with small-lot support
Stick-filling OEM is a filling format suited to providing single-use, small-capacity products (supplements, soup base, smoothie, protein, coffee, etc.) in small individual packs. Pre-measured and easy to open, with high portability, it is used for office stocking, subscription boxes, and promotional novelties... -
ドライトマトの作り方｜ミニと大玉で仕上がりが変わる乾燥のコツ
完熟したトマトを乾燥させて作るドライトマト。 生のトマトとはまったく異なる深いコクと香りが魅力の加工食品です。トマトは約90％が水分で構成されており、乾燥によって水分が抜けることでうま味が濃縮されます。Agritureでは野菜出汁に特化した出汁用ト... -
How to Use Dried Tomatoes: Rehydrating, Popular Recipes, and Uses by Variety
There are three basic ways to use dried tomatoes: "rehydrate before cooking," "eat as-is," and "keep them on hand marinated in oil." Because drying tomatoes concentrates their umami compounds, adding even a small amount to pasta or soup adds depth of flavor. This article covers how to rehydrate them... -
How to Store Dried Tomatoes: Tips for Room Temperature, Refrigeration, and Freezing, Plus Best-Before Dates
The basic approach to storing dried tomatoes is to use room temperature, refrigeration, and freezing as appropriate. Unopened, fully dried types can be kept at room temperature for six months or more, but once opened they absorb moisture and change in quality, so the rule is to put them in an airtight container and move them to the fridge. Frozen, they keep for 3–4 months... -
ドライトマトとは？種類・味の特徴・使い方の基礎知識ガイド
ドライトマトは、完熟トマトを乾燥させて水分を大幅に減らした加工食品です。生トマトの約90%を占める水分が乾燥で抜けることで、旨みが凝縮され、少量で料理に深いコクと彩りを加えられる食材になります。イタリアでは古くからパスタソースやアンティパス... -
How to start coffee OEM at small lots | 3 formats and 7 ordering points
Small-lot coffee OEM ordering is a way to bring a unique-brand coffee to market with reduced risk. For each of the three formats—beans, drip bags, and RTD (PET bottle / can)—the minimum lot, unit price, and equipment differ. With a small-lot-support maker, prototyping and mass production from 50–500 units... -
How to choose a coffee OEM vendor | 5 vendor categories and a quote check
How to choose a coffee OEM vendor is the single most important decision that influences a brand's taste, cost, and speed. Vendors come in five types—self-roasting specialists, major subcontractors, drip-bag specialists, roaster-operated shops, and regional roasteries—and each has different areas of strength, minimum lots, and prototyping flexibility. ...
