Raw materials & ingredients– category –

乾燥の相談で持ち込まれる原料は、たいてい糖度の高い品種です。生で食べておいしいものを持ってこられる。その選び方が間違っているわけではありません。公設試の官能検査でも、甘く感じるドライフルーツのほうが好まれています。 それでも当社が梨のドラ...

ドライフルーツの相談で最初に食い違うのが、原料をどれだけ用意すればいいのかという話です。製品1キログラムを作るのに生果が1.5キログラムくらい、という前提で来られることがあります。実際は10キログラムから14キログラムです。 当社が乾燥で実測して...

柿の産地を調べると、生の柿と干し柿で地図がまったく違います。生の柿は和歌山と奈良が2本柱ですが、干し柿は6割が長野に集まっています。 そして干し柿には、国の専用統計があります。農林水産省の特産果樹生産動態等調査に「干し柿生産出荷実績調査」と...

柿をもらって置いておくと、数日で柔らかくなります。農林水産省の広報誌は「常温だと2日ほどで柔らかくなります」と書いています。なぜそんなに早いのか。調べていくと、原因がヘタにあることがわかりました。 柿はヘタが乾くと、そこからエチレンを出し...

庭に柿の木があって、どの柿なら干し柿になるのか迷う。あるいは店で買える柿で作れるのか知りたい。よく出てくる答えは「渋柿を使う」ですが、その先が曖昧なまま終わっている説明が多いと感じました。 そこで、農林水産省が品種登録の審査に使っている基...

渋柿をもらったとき、干すほかに道があります。生のまま、硬いまま、甘くして食べる。産地が毎年やっていることです。 ただ、やり方を調べると日数がばらばらです。焼酎に漬けて1週間という記事もあれば、3週間という記事もある。そこで都道府県の試験場と...

皮をむいた柿を吊るしたあと、置き場所で迷う人が多いはずです。軒下がないマンションならどうするのか、室内ではだめなのか、何日で食べられるのか。調べてもレシピサイトの体験談ばかりで、数字が出てこない。 そこで、国の地理的表示（GI）に登録された...

乾燥さるなしは、徳島県産のさるなしを皮付きのままカットして低温乾燥させた業務用ドライフルーツ原料です。さるなしはマタタビ科マタタビ属のつる性植物で、キウイフルーツの近縁種にあたります。果実は2〜3cm前後と小さく、産毛のない薄い皮ごとそのま...

You want to divide dried berries purchased from overseas into small bags in Japan and sell them. You have no filling equipment, so you want to hand off just the bagging. We receive inquiries like this about repackaging imported dried fruit. When outsourcing repackaging, the bag label is easy to overlook...

Can the lettuce from our field be dried and turned into a product? Yes, we can dry it. But the first thing to know is that leafy vegetables become surprisingly light once dried: 10 kg fresh can end up as around 500 g finished. In this article, based on what we actually offer as OEM and contract processing...

When you want to turn molokhia you have grown into powder and sell it, the first hurdle is preparing the raw material. Some parts of the molokhia plant must not go into the raw material, so you cannot simply send the leaves you have picked. At Agriture, we take in raw materials from growers and process leafy vegetables...

Simply adding dried fruit to black tea or herbs makes fruit tea instantly more fragrant and colorful. Making it isn't difficult, yet plenty of people stumble with "the fruit doesn't open up," "the aroma is weak" or "the flavor goes flat when iced." What makes the difference is the...

Kiriboshi daikon (dried shredded radish) is essential to simmered dishes. In fact, you can make it easily at home simply by cutting and drying daikon. Homemade versions have a richer sweetness and no additives to worry about. Still, many people hesitate over problems like "it won't dry properly," "I'm worried about mold," or "I don't know how to rehydrate or store it." In this article, we explain...

Mandarins are plentiful in winter. If you have some left over that you can't finish, turning them into dried mandarin is a great option. Drying concentrates the sweetness, and if you make them whole with the peel, the cross-section is as beautiful as a flower, adding a lovely touch to tea or yogurt. They turn out plenty sweet even without added sugar...

Shikuwasa is a citrus that represents Okinawa. With its sharp acidity, gently bitter peel, and refreshing aroma, it has many uses beyond simply squeezing it over food, extending to drinks, seasonings, and as an accent in cooking. That said, quite a few people find themselves unsure, wondering "the juice ends up left over" or "how do I use the peel?"...

Dried persimmon is a seasonal tradition from autumn into winter. The way astringent persimmons are reborn sweet through sun and wind can be recreated at home. Still, failures like "mold appeared" or "it didn't turn out sweet" are common, and mastering a few tips is what separates success from failure. In this article, we cover dried persimmon...

Dried mango is popular for its rich sweetness and tropical aroma. It's delicious on its own, but knowing different ways to eat it—rehydrating it in yogurt or mixing it into sweets and drinks—greatly expands the enjoyment. On the other hand, some find it "too sweet" or "too hard," which comes down to choosing the right type...

Kiwi is prized for its vivid green and sweet-tart flavor. Drying it mellows the tartness and concentrates the sweetness, making a snack distinctly different from the fresh fruit. The tiny popping texture of the seeds remains too, making it a perfect accent for granola or yogurt. In this article, we cover...

Bananas are too ripe to finish, or you want additive-free fruit for your child's snack—that's when dried banana comes in handy. The appeal of the homemade version is that you can concentrate the sweetness of ripe bananas as-is, without sugar or oil. Still, some run into issues like "it's sticky and not fully dried" or "it turned brown"...

Shishigatani Kabocha powder is a raw material made by drying and then finely powdering the Kyoto heirloom vegetable "Shishigatani kabocha." It is intended for uses such as potage bases, dough for baked goods, Japanese-style simmered-dish powders, and baby food bases, spreading the light, delicate flavor and gentle color of Shishigatani kabocha uniformly...

Horikawa Gobo powder is a raw material made by drying and then finely powdering Horikawa gobo, a Kyoto heirloom vegetable. It is intended for uses such as Japanese dashi bases, kinpira-style seasoning, soup bases, and flavoring for baking and confectionery, spreading the distinctive fragrance and earthy aroma of Horikawa gobo uniformly. In...

Shogoin Kabu powder is a raw material made by drying and then finely powdering Shogoin kabu, a Kyoto heirloom vegetable. It is intended for uses such as potage bases, Japanese-style seasoning, kneading into dough, and mixed powders for pickling, spreading the soft sweetness and refined flavor of Shogoin kabu uniformly...

Dried Shishigatani kabocha is a commercial ingredient made from the Kyoto heirloom vegetable "Shishigatani kabocha." Shishigatani kabocha is a Japanese kabocha of the genus Cucurbita in the gourd family, prized for its distinctive gourd-like shape pinched at top and bottom, and its higher-moisture, light flavor. Agriture...

Dried Horikawa gobo is a commercial ingredient made from the Kyoto heirloom vegetable "Horikawa gobo." Horikawa gobo is a large burdock that swells to 6–9 cm thick and around 50 cm long, with a hollow center (su-iri); it has soft flesh and a distinctive fragrance. This thick, hollow shape and the soft...

Dried Shogoin kabu is a commercial dried ingredient made from the Kyoto heirloom vegetable "Shogoin kabu." Shogoin kabu is one of Japan's largest round turnips, reaching 15–20 cm in diameter, prized for its white, smooth skin, dense yet soft flesh, and strong sweetness. Agriture handles contract drying of client-supplied raw materials...

Shiso powder, made by drying and grinding shiso (ooba, red shiso), is a commercial ingredient that lets you add aroma and color without moisture. It is used widely for flavoring processed foods—furikake, ochazuke mix, Japanese-style snacks, and dough for baking and noodle-making. This article covers shiso powder...

Shiso powder, made by grinding ooba (green shiso) or red shiso into powder, is a handy seasoning that lets you add shiso's aroma and color to dishes without the chopping and food waste. But many people can't tell "what dishes to use it in" or "how it differs from fresh shiso," and end up leaving it unused...

Red shiso left over from making umeboshi, or a huge harvest from your home garden—are you unsure how to use it? Red shiso can be used in a wide range of ways, not only for juice and yukari but also in salads, pasta, and preserved foods. In this article, we cover everything from prepping red shiso to the classic red shiso juice and syrup...

Have you ever been unsure which to buy when "ooba" and "green shiso" are sold separately at the supermarket? To get straight to the point, ooba and green shiso are leaves of the same plant. On the other hand, the red shiso used for umeboshi is in the same shiso family but differs in both color and use. This article...

You put the ooba (green shiso) you bought in the fridge, only to find it turned black within a few days—many people have had this experience. Strongly aromatic ooba is vulnerable to both drying out and excess moisture, and if stored without any care, its original flavor fades almost instantly. In this article, we cover refrigerating, freezing...

Freeze-dried baby food, which becomes a dish just by dissolving it in hot or cooled boiled water, is seeing rising demand against the backdrop of time-saving needs in busy parenting and its portability. OEM inquiries from those wanting to roll it out under their own brand are also increasing, but since baby food is something babies put in their mouths, safety management and labeling...

Freeze-dried zosui, which becomes a steaming bowl just by pouring hot water, has wide uses—late-night meals, meal replacement, mountaineering and disaster stockpiles, and for the elderly—and OEM inquiries from those wanting to roll it out under their own brand are increasing. Because it handles cooked rice, the key points of production design differ from miso soup and soup, such as how the rice rehydrates and...

Freeze-dried soup, which becomes a proper bowl just by pouring hot water, is expanding its channels—gifts, subscriptions, for offices, and disaster stockpiles—against the backdrop of rising health consciousness and time-saving needs. OEM inquiries from those wanting to roll it out under their own brand are also increasing, but soup differs by type in freeze...

Freeze-dried miso soup, which becomes a bowl in tens of seconds after pouring hot water, has wide channels—gifts, disaster stockpiles, health foods, and hotel amenities—and inquiries from those wanting to release it under their own brand are increasing from food manufacturers and PB development teams. But just "freeze-drying miso" alone won't do it, with salt...

Product Overview of Dried Persimmon Dried persimmon is a commercial dried fruit made by cutting domestically grown sweet persimmons into slices or dice and drying them. Unlike hoshigaki (koro-gaki) finished by hanging under the eaves, thin-slicing and removing the moisture gives the persimmon's own gentle sweetness and a soft yet somewhat chewy texture...

Thinned-Melon powder is a raw material made by drying and then finely powdering the immature fruit (thinned melons) that are culled during melon cultivation. Thinned melons are of the genus Cucumis in the gourd family, and unlike sweet, ripe melons, they have a green, cucumber-like refreshing flavor and a moderate green aroma. With little off-flavor...

Green onion powder is a raw material made by drying and then finely powdering the green leaves of green onion (leaf onion). It is intended for uses such as soups, furikake, seasoning, and seasoning bases, spreading the distinctive aroma and color of onion uniformly. Fresh green onion, even when chopped, varies in shelf life and dispersion...

Corn powder is a raw material made by drying and then finely powdering sweet corn. It is intended for uses such as corn soup, cornbread, confectionery dough, beverage formulations, and seasoning, spreading corn's own sweetness and yellow color uniformly. Compared with fresh or canned...

Tomato powder is a raw material made by drying and then finely powdering tomatoes. It is intended for uses such as tomato sauce, soup bases, pasta sauce, seasoning, and confectionery formulations, spreading tomato's umami and red color uniformly as a powder. Tomato is a vegetable of the nightshade family, and its umami...

Ooba powder is a raw material made by drying and then finely powdering ooba (green shiso). It is intended for uses such as furikake, Japanese-style dressing, tossing powder for chilled pasta, and blending into Japanese-style seasonings, distributing the refreshing aroma unique to ooba evenly through dough or powder. Ooba...

Mulberry leaf powder is a raw material made by drying and then finely powdering mulberry leaves of the genus Morus in the mulberry family. It is intended for uses such as green juice, health tea, and confectionery that makes use of its green color, spreading the calm green and mild flavor unique to mulberry leaves uniformly. By tuning the drying and grinding conditions, a deep...

Lemon powder is a raw material made by drying and then finely powdering lemons. It is intended for uses such as lemonade, drink mixes, baked goods, seasoning, and black tea blends, spreading lemon's refreshing acidity and aroma uniformly. Making use of aromatic compounds abundant in the peel such as limonene...

Goya powder is a raw material made by drying and then finely powdering goya (bitter melon). It is intended for uses such as goya tea, health-oriented beverages, confectionery, and seasoning formulations, spreading goya's distinctive faint bitterness and green flavor uniformly. Goya is a summer vegetable of the genus Momordica in the gourd family...

Green lemon powder is a commercial raw material made by drying domestically grown lemons harvested while the peel is still green, finished into a fine powder. Pre-ripe green lemons have thin peel and mild bitterness, and even when used whole with the peel, they tend not to produce harshness. Their refreshing aroma and sharp acidity, in liquid or...

Island chili powder is a raw material made by drying and then finely powdering the small island chilies beloved in Okinawa. It is intended for uses such as spicy seasonings, hot sauce, and dusting for snacks, spreading the sharp heat and aroma of island chili uniformly in small amounts. The standard Japanese name for island chili is Kidachi togarashi...

Sansho powder is a raw material made by drying and then finely powdering the pericarp of sansho. It is intended for uses such as blending into shichimi togarashi, mapo sauce bases, flavoring for tsukudani, Japanese-style seasoning, and confectionery accents, spreading the citrus-like aroma and numbing flavor unique to sansho uniformly...

Dried hibiscus is an edible flower ingredient made by drying the calyx of roselle (scientific name Hibiscus sabdariffa) in the mallow family. It is a different plant from ornamental hibiscus, and the raw material is the red calyx that thickens and swells after flowering. Prized for its vivid red color and clean acidity...

Dried calendula is a commercial ingredient made from the petals of the annual "calendula (scientific name Calendula officinalis)" in the daisy family. It is characterized by vivid orange-to-yellow petals, whose coloring is locked in through low-temperature drying. Also called "pot marigold," it is used for cooking...

Dried karaki is a commercial ingredient made by drying the leaves or bark of the evergreen tree "karaki (a relative of Okinawa cinnamon and Chinese cinnamon)" in the laurel family. Karaki is an aromatic wood in the cinnamon family, with a sweet, soft cinnamon-like aroma, yet not as intensely stimulating as a cinnamon stick...

Dried cardamom is a commercial spice ingredient made by drying the fruit (pods) and seeds of a plant in the ginger family. Prized for its sweet, refreshing, refined aroma, that aroma is locked inside the pod through low-temperature drying. Agriture also offers cardamom powder made by finely powdering the same cardamom...