Raw materials & ingredients– category –

We explain how to use dried mugwort—from rehydrating and amounts, to popular recipes such as kusa mochi and yomogi dumplings, mugwort tea and mugwort baths, storage methods and best-before dates, and how to choose without going wrong. A Kyoto dried vegetable manufacturer summarizes tips for using up domestic, low-temperature-dried mugwort without waste, at home or commercially.

Dried fruit prices vary greatly by where you buy, volume, item, and growing region. From a 30g supermarket pack to a large 500g volume at an online mall to domestically grown dried fruit from a specialty D2C brand, the unit price can differ several times over even for the same item. This article covers the pricing when buying dried fruit...

When choosing a commercial dried fruit supplier, judging by price alone often leads to regret over "sugar content, additive-free status, lot size, and lead time." Because the optimal drying method for dried fruit changes greatly with the sugar content (Brix value) of the fresh fruit used as raw material, whether the supplier understands the fruit's sugar content...

Maca powder is a commercial raw material made by drying and finely powdering the root of the functional plant maca (scientific name: Lepidium meyenii) in the mustard family. It contains minerals such as amino acids, iron, zinc, and calcium, and glucosinolate-type compounds distinctive of the mustard family, and plays a leading role in health domains such as green juice, health drinks, and protein mi...

Dried maca is a commercial ingredient made from the functional plant maca (scientific name: Lepidium meyenii) in the mustard family, in two forms: julienned root/chips and coarsely crushed (cut) leaves. Known as native to the high Andes of Peru, maca cultivation has spread domestically as well, and it is rich in amino acids, iron, zinc, calci...

Dried eggplant is a commercial material made from this staple summer-to-autumn table vegetable in two forms, slice and dice. The purple color of the eggplant's skin and the texture of flesh that turns tender and melting when heated are sealed in through low-temperature drying. At Agriture, we run it in tandem with eggplant powder made from the same eggplant finely milled...

Dried ashitaba is a commercial ingredient made from the leafy vegetable that has drawn attention as a superfood in the carrot family, in two forms: leaf (dried leaves) and coarsely crushed (cut). It locks in ashitaba's distinctive chalcone-type components and the distinctive richness that spreads amid a green freshness, through low-temperature drying. Agriture...

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 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 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 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 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 is a raw material made by drying ashitaba, a plant of the Apiaceae family, and grinding it into a fine powder. It contains chalcones (polyphenol components characteristic of ashitaba) and can be used as a raw material for aojiru green juice, health drinks, functional foods, smoothies, protein drinks and more. At Agriture, the same raw material as dried ashitaba...

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...

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, 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 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...

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 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...

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 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 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 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 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 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 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...

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 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 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 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 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 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 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 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 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 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 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 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 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...

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...

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...

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...

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 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...

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...

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...

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...

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...

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...

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...