Raw materials & ingredients– category –

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

Dried rose (edible rose) is a commercial flower ingredient made by low-temperature drying domestically cultivated edible roses, finished at our own processing facility in Kyoto Prefecture. Without using glucose, coloring, or antioxidants, it retains the rose's original fragrance and petal color in the dried product. Containing aromatic compounds of a gorgeous scent, herbal tea...

Dried enoki is a commercial dried-mushroom material made by low-temperature drying enoki mushrooms produced in Japan and finishing them at our own processing facility in Kyoto Prefecture. Enoki is the most widely produced mushroom in Japan, and drying concentrates guanylic acid (an umami compound), drawing attention in food development for dashi materials and salt-reduction measures...

Yuzu powder (Kyoto-grown) is a commercial citrus raw material made by low-temperature-drying the peel of yuzu harvested in Ukyo Ward, Kyoto City and the Kyoto area, and processing it consistently through grinding at our own facility in Kyoto Prefecture. Without using glucose, colorants, or antioxidants, it retains the rich fragrance and vivid yellow characteristic of Kyoto-grown yuzu in the powder...

Domestic lotus-root powder is a commercial vegetable raw material made by low-temperature-drying lotus root sourced from domestic contract-cultivation farms, and processing it consistently through grinding at our own facility in Kyoto Prefecture. Without using glucose, colorants, or antioxidants, it retains lotus root's natural flavor and white color in the powder. It has the property of thickening when dissolved in water...

Chestnut-skin powder is a commercial functional raw material made by low-temperature drying the outer shell and inner astringent skin that come out when processing chestnuts, and handling everything through to milling at our own processing facility within Kyoto Prefecture. It's an "upcycled food ingredient" made by drying and powdering byproducts normally discarded, and its distinctive feature is containing polyphenols, tannins, and dietary fiber...

Domestic green papaya powder is a commercial functional raw material made by low-to-medium-temperature drying domestically grown green papaya and handling everything through to milling at our own processing facility within Kyoto Prefecture. Without glucose, colorants, or antioxidants, it's finished with a temperature design that preserves the papain enzyme contained in green papaya. Beauty...

Domestic asparagus powder is a commercial vegetable raw material made by low-temperature drying asparagus harvested through domestic contract farming and handling everything through to milling at our own processing facility within Kyoto Prefecture. Without glucose, colorants, or antioxidants, it keeps asparagus's natural green, fresh flavor and vivid green in the powder...

Asparagus is a vegetable in season from spring to early summer, rich in asparagine and B vitamins, characterized by a crisp texture and sweetness. Dried asparagus is made by carefully drying domestic seasonal asparagus at low temperature, finished in slice and chip forms. It is used in soups, stewed dishes, mixed rice...

The purple chili is a chili characterized by a vivid purple color from anthocyanin pigments, with a fruity heat and distinctive coloring. Dried purple chili preserves the purple color to the fullest through low-temperature drying, offered in three forms: whole, flake, and coarse-crushed. As a spice mix or a drink infusion...

Basil is a herb of the genus Ocimum in the mint family, characterized by a sweet, refreshing aroma with linalool as its main component. Dried basil is made by carefully drying domestically grown sweet basil at low temperature, retaining an aroma close to that of the fresh leaf in dried-leaf form. Pasta sauce, pizza, simmered dishes...

Purple chili powder is a commercial spice raw material made by low-temperature drying a purple chili variety with anthocyanin-type pigments and handling everything through to milling at our own processing facility within Kyoto Prefecture. Drawing on the balance of purple color development, a fruity top note, and the soft heat characteristic of the purple variety, it's used in Japanese, Western, and confectionery...

Domestic sweet basil powder is a commercial herb raw material made by drying basil leaves harvested through domestic contract farming at low temperature and handling everything through to milling at our own processing facility within Kyoto Prefecture. Without glucose, colorants, or antioxidants, it keeps the leaf's natural aroma and deep green in the powder. Italian...

Manganji chili powder, characterized by sweetness and a moderate heat. Ideal as an accent for dishes, sauces, and seasonings. Commercial supply available.

Ginger powder, characterized by rich fragrance and a crisp heat. Ideal for flavoring beverages and processed foods. Commercial and OEM handling available.

Dried beet powder, characterized by vivid color and natural sweetness. Ideal for drinks, sweets, and processed foods. Commercial and OEM handling available.

Nutrient-rich, vividly colored dried spinach powder. Ideal for coloring and nutritional fortification of soups, noodles, and seasonings. Commercial supply available.

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 negi, a traditional Kyoto vegetable, dried and processed. Distinctive sweetness and mellow fragrance. A commercial raw material ideal for condiments and seasonings.

Vividly colored, richly sweet dried Orange carrot powder. Ideal for natural coloring of soups, baked goods, and seasonings. Commercial supply available.

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.

Dried kabocha powder, characterized by rich sweetness. Ideal for coloring soups, sweets, and bread dough. Commercial and OEM handling available.

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.

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.

Dried shiitake powder made from domestic shiitake. Umami concentrated; ideal as a Japanese-style dashi or seasoning for restaurants and food makers.

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...

Dried tomatoes are made by drying fully ripe tomatoes. This processed food is prized for a deep richness and aroma quite unlike fresh tomatoes. Tomatoes are about 90% water, and removing that water through drying concentrates their umami. At Agriture, tomatoes for stock specialized in vegetable dashi...

Dried tomatoes are a processed food made by drying fully ripe tomatoes to greatly reduce their moisture. As the water that makes up about 90% of a fresh tomato is removed, the umami becomes concentrated, making it an ingredient that adds deep richness and color to dishes in small amounts. In Italy they have long been used in pasta sauces and antipas...

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...

Selecting packaging materials is a process that simultaneously influences the shelf life of the contents, the cost, and brand value. Unless you choose the optimal material to match the contents' characteristics (powder, liquid, granular, paste), the filling method, the distribution route, and the sales channel, unexpected quality degradation, unit-cost overruns, and machine-compatibility problems occur...

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...

When sourcing commercial dried tomatoes, organizing the comparison along five axes—growing region, variety, processing type, lot capacity, and supply system—is fundamental. The options are wide, from Italian sun-dried products to domestic makers' low-temperature-dried products, and for restaurant pasta sauces, bakery ingredients...

When choosing domestic dried tomato, just keeping in mind the four check items—"domestic or imported," "additive-free (whether it contains salt, sugar, or preservatives)," "whether it has certification such as Organic JAS," and "processing type"—greatly changes your satisfaction after buying. In recent store shelves, additive-free and domestic labeling front and center...

Dried vegetable mix OEM is contract manufacturing in which several dried vegetables are blended to fit a product concept and sold under your own brand. It is used for products rehydrated with hot or cold water, such as miso soup fillings, soups, cup noodle toppings, mixed rice and emergency food. This article...

As awareness of food safety rises, demand for domestically grown dried vegetables is rapidly expanding. As of 2025 in particular, additive-free products that use no food additives and OEM manufacturing services that can handle small lots are strongly sought by small and medium-sized companies and new entrants. Conventionally, mass production was...

Combining vegetable dashi with dried vegetables is a use that makes it easier to achieve both umami density and time savings compared with drawing dashi from fresh vegetables. Because their water has been removed, dried vegetables have relatively concentrated flavor compounds such as glutamic acid and aspartic acid, which dissolve directly into the soaking liquid. Agriture's...

For those looking for powder-processing OEM in the Kansai area, we explain the features of Kansai's food-processing bases centered on Osaka, Kyoto, and Hyogo, and the points for selecting a maker. Kansai is an area where the food manufacturing industry has clustered since long ago. The processing technology represented by Osaka's flour-food culture, and Kyoto's traditional ingredients...

Vegetable powder is an ingredient made by drying and powdering vegetables, combining shelf stability with concentrated nutrition. This characteristic is a strong weapon for food manufacturers, retailers, and D2C operators who want to launch private brand (PB) products from small lots. Fresh vegetables have waste loss and purchasing fluctuation...

Using vegetable powder in sweets lets you add the natural color and flavor of kabocha, purple sweet potato, beet, spinach, carrot, and more without artificial colorings or food dye. Just mix it with cake flour, milk, and eggs to give homemade cookies, cakes, bread, macarons, and ice cream a "with vegetables" touch...

Vegetable powder is a handy ingredient that both saves time and boosts nutrition when making baby food. Choosing a domestically grown, additive-free powder lets you incorporate vegetables such as kabocha, spinach, carrot, and lotus root little by little to match your baby's age, while being mindful of powderiness and allergy risk...

Vegetable powder is a food ingredient made by drying and powdering vegetables, used as a commercial raw material across a wide range—confectionery, beverages, soups, baby food, care food, pet food. Even the same "vegetable powder" differs in production method (hot-air drying, freeze-drying, vacuum drying), particle size (mesh...