Raw materials & ingredients– category –

Using vegetable powder as a natural pigment lets you put color and flavor into a product with just the ingredient name, without adding food red or edible colorants. The crimson of beets, the yellow of pumpkin, the green of spinach, the magenta of purple sweet potato—being able to write "beet powder" or "pumpkin powder" in the product's ingredient list is the greatest...

Commercial vegetable powder is a raw material for handling the color, flavor, and nutrition of vegetables at room temperature—used by restaurants, cafés, hotels, school-meal businesses, and food makers. Compared with fresh vegetables, it excels in shelf life, work efficiency, and yield, and can reduce sourcing variation and disposal loss, making it a standard material in commercial kitchens and workshops...

Dried goods are foods made by evaporating the water from ingredients through methods such as sun-drying. They are said to have already been used as far back as the Jomon and Yayoi periods, and are deeply rooted in Japanese food culture. Amid Japan's distinctive climate—hot and humid in summer, cold and dry in winter—in an age without refrigerators, ingredients...

Vegetable dashi is a stock drawn using only the umami and aroma of vegetables, with no animal ingredients. As the amino acids and sugars of onion, carrot, celery, and mushrooms dissolve out, a gentle sweetness and mild umami emerge. Because it contains no animal ingredients, it suits vegan, vegetarian, and halal...

Dried goods, a representative traditional ingredient of Japanese food culture, are like a gem still not fully recognized in overseas markets. With superior shelf life, high nutritional value, and qualities that broaden the range of cooking, dried goods in fact hold great potential for overseas expansion. Kombu, shiitake, sesame...

We want to develop food for vegetarians and vegans through OEM. But we're not sure how far raw-material restrictions and production-process considerations need to go—we're hearing more of these voices from companies. What you'll learn in this article: the difference in dietary restrictions between vegetarian and vegan (directly tied to raw-material design...

"Dried vegetables," drawing attention against the backdrop of rising health consciousness and stockpiling needs. Among them, the properties differ greatly by manufacturing method between freeze-drying and warm-air drying (air-drying). They look similar, but their inner workings are surprisingly little known. The difference between the two and their benefits...

This report describes the market conditions and trends of the dried-vegetable-related industry, centered on Japan, from our perspective. We've also included our own analysis for each item. Please use it in developing products using dried vegetables and other dried foods. And for those interested in the dried-vegetable market...

"I want to eat vegetables properly every day"; "I need to eat 350g of vegetables a day." Even when you think this, work, chores, and childcare take over and before you know it the day is done. It is precisely those people we want to offer, anew, the option of "dried vegetables." Dried vegetables may bring to mind kiriboshi daikon...

Dry goods are foods with raised shelf life through drying ingredients. From traditional ones like kelp, shiitake, and beans to newer categories like dried vegetables and dried fruit, there's a truly wide variety of kinds. The greatest appeal of dry goods is, above all, their high shelf life. Long-term stor... at room temperature

More owners want to incorporate vegetable nutrition when thinking about their pet's health. But raw vegetables don't keep and take effort to prepare, so it's not easy to work them into daily meals. That's where "dried vegetables," with excellent storability and convenience, are drawing attention...

Dried fruit, sometimes imagined as a healthy light snack, is characterized by being eatable anytime and providing easy nutrition, thanks to drying fresh fruit to raise its shelf life. Such dried fruit has long been beloved worldwide, used as emergency rations and portable food...

Dried fruit, as a food that concentrates fruit's nutrition such as vitamins and dietary fiber, is spreading in popularity alongside rising health consciousness. But even under the single name "dried fruit," there are broadly two types of manufacturing method: the "candied type" and the "sugar-free..."

Dried fruit is popular as a "natural snack," but many people may feel anxious about whether it's okay to eat while dieting. Because it's small in appearance but concentrated in nutrition, there are doubts such as "isn't it high in calories?" and "won't eating too much make me gain weight..."

Dried vegetable gifts, drawing attention alongside rising health consciousness. Lately their popularity as gifts has been surging. What is the appeal of this new kind of gift, which sets itself apart from conventional sweets and consumables? This article covers the reasons dried vegetable gifts get chosen and well-received products...

Dried fruit is a popular food that concentrates fruit's vitamins and dietary fiber. Demand is expanding as a snack, a cooking ingredient, and even a gift. But when it comes to "where can you actually buy it?", from convenience stores and supermarkets to imported-food shops such as Muji and Kaldi, and further...

Dried vegetables are a handy ingredient that raises storability by removing moisture and concentrates vegetables' nutrition and umami. With easy cooking and simple room-temperature storage, the market is expanding for both commercial and home use, and it's also drawing attention as an OEM ingredient. Meanwhile, "is glucose used in dried vegetables..."

Dried fruit OEM means outsourcing everything from drying the fruit to bagging it, then selling the product under your own brand. You can have a product without owning equipment, but costs are determined very differently from dried vegetable or confectionery OEM. The real difference is yield. Fruit is more than 80% water...

The market for vegetable powder has expanded greatly in the past few years, reaching from commercial ingredients and health foods to functional beverages, baby food, pet food, and collaboration products. From food makers we hear "we want to use out-of-spec vegetables" and "we're looking for a vegetable ingredient for health management or employee benefits"...

Vegetable dashi as a plant-based stock is a dashi drawn from the umami and aroma of vegetables, using no animal ingredients whatsoever. The amino acids (glutamic acid, aspartic acid) contained in onion, carrot, celery, mushrooms, and kombu, along with the nucleotide guanylic acid and vegetable-derived sugars, dissolve out...

Use cases for vegetable powder differ greatly in their success patterns by industry. Color reinforcement in noodles and soups, kneading into dough for sweets and bread, functional appeal in beverages and drinks, nutritional fortification of prepared foods and retort products, buzz-creation in novelties and campaigns—the adoption depends on the effect the product developer is aiming for...

In disaster-prone Japan, disaster stockpiling is taking hold as part of life. But what many people picture as stockpiling is canned and retort foods, isn't it? In fact, "dry goods," Japan's traditional ingredients, have excellent characteristics as disaster stockpiles. Long...

Dried vegetables are indispensable in food processing and the foodservice industry for their stable quality and high shelf life. With the rise in demand for domestic ingredients and additive-free products in particular, demand for "domestic dried vegetables" is expanding. On the other hand, "the quality isn't as stable as I expected," "delivery response is slow," "the contract terms are...

Eating dried fruit and nuts together has become a popular snack and trail food. But if you mix your favorites yourself and store them, the nuts can go soft and lose their texture within a few days. The cause is moisture. The moisture left in the dried fruit...

You finally bought some dried fruit, and before you knew it, mold had appeared. Have you had this experience? It's easy to assume dried fruit lasts a long time because it's dried, but in fact, storing it incorrectly can cause it to deteriorate far faster than expected. Especially sugar-free or additive-free domestic...

You can't judge what's in a dried fruit assortment from the package photo alone. Even among "6-variety sets," some contain costly fruits while others are bulked out with cheap items. The clues are on the back: the order of the ingredient list and the net weight...

The Basic Way to Enjoy It—Eating It As-Is The simplest way to eat dried apple is to open the bag and snack on it as-is. The water has been removed and the sweetness concentrated, so you can enjoy a richer flavor than fresh apple. That said, even "as-is" varies by texture type and the timing of when you eat it...

Dried lemon is a processed food made by slicing and drying fresh lemons. Its biggest difference from fresh lemon is shelf life. Fresh lemon lasts about 2–3 weeks refrigerated at most, but dried lemon keeps about two weeks at room temperature and even longer if refrigerated or frozen. By driving off the moisture...

Prep Before Drying Determines the Result. Drying apples is 70% decided by the prep before applying heat. Even with the same variety and the same dehydrator, skipping the cut thickness or the small step of preventing discoloration leaves you with a sticky or brown, cloudy result that differs in finish. First, the three prep points...

Lemon is a citrus fruit classified in the genus Citrus of the Rutaceae family. Its vivid yellow, distinctive acidity, and refreshing aroma make it beloved worldwide. Its place of origin is said to be northern India, and it came to Japan in the Meiji era. Now domestic lemon is grown in Hiroshima, Ehime, Wakayama, and other prefectures...

Lemon powder is drawing attention in the food industry and at home. Fresh lemon, as a citrus with a distinctively vivid acidity and refreshing aroma, has been used across a wide range of industries—food processing, foodservice, confectionery, and beverages. The juice is used to add acidity to drinks and dishes, and the peel for confectionery and dressing...

Drying lemons is drawing major attention in the food industry. Alongside rising health consciousness, the market for lemon-based products is trending upward. In particular, fresh lemon faces challenges of temperature control to maintain freshness and a short shelf life, and against this backdrop, "drying" and "pas..."

Have you ever wanted to try making dried lemon at home? Store-bought dried fruit makes you worry about additives, and the price is high too. But if you make it yourself, you can get safe, secure dried lemon using pesticide-free lemons. In fact, drying lemon rounds gives you vitami...

Heirloom vegetable powder is an ingredient made by powdering native varieties long cultivated in various regions, such as Kyoto vegetables and Kaga vegetables. These vegetables are a precious food heritage nurtured over long years while adapting to the region’s climate and soil, differing from the commonly mass-produced vegetables...

"Dried vegetables," made by drying vegetables, offer diverse benefits for the food industry and restaurants. They keep well and cut down on prep, which leads to lower operating costs and can also broaden the menu. Because they also help reduce food loss,...

Every Tuesday, at a shared dining space in Kikukawa, Tokyo, we hold the onigiri shop "Onigiri and Soup with Kyoto-Grown Dried Vegetables" using dried vegetables. Based on obanzai making use of dried vegetables, we propose a new form of onigiri. While treasuring regional ingredients, off-spec veg...

Since the COVID-19 pandemic, the habit of eating at home has taken root, and the value sought in dining out has changed greatly. Beyond merely "delicious," higher-level elements such as consideration for the environment and social significance have come to be demanded. Drawing attention amid this is dried...

Rolling stock is a system of stockpiling while consuming in everyday life, the standard 2026 style recommended by the Ministry of Agriculture, Forestry and Fisheries and the Cabinet Office as well. This article covers the basics of rolling stock, how to do it, the 3 steps to start, "7 recommended foods," concrete examples of practicing it with dried vegetables and dry goods, and for companies...

What you'll learn in this article. An approach to food stockpiling that satisfies both BCP and health and productivity management. A rolling-stock strategy using dried vegetables. Tips for running it that ease the workload on the general affairs department. How to account for the cost and its cost-effectiveness. Are you handling BCP measures and health and productivity management separately? "Disaster stockpiling is general affairs' job...

What you'll learn in this article: Nutrients that remain in dried vegetables and nutrients that are easily lost; Components that tend to remain, by major vegetable; How the finish differs by drying method; How to make good use of dried vegetables. An honest answer to the question "Do dried vegetables have any nutrition?" The most common question about dried vegetables...

What you'll learn in this article: the four drying methods for dried vegetables and their characteristics, a comparison of nutrition, cost, texture, and use, recommended drying methods by purpose, and points to check when buying. With dried vegetables, the "drying method" makes a big difference in quality. When you look for "dried vegetables" at the supermarket or online, similar-looking ...

What you'll learn in this article: the basic ways to rehydrate dried vegetables (water and hot water), rough rehydration times by vegetable, techniques by use (miso soup, salad, stir-fry), and tips for using them without losing nutrients. The basic way to rehydrate dried vegetables. What first-time users of dried vegetables puzzle over most is "how do I..."

What you'll learn in this article: a guide to the best-before date of dried vegetables and how it's set, the correct ways to store them unopened and after opening, how to spot signs of deterioration, and points on choosing storage containers and where to store them. How long is the best-before date of dried vegetables? The best-before date of dried vegetables varies by product and drying method, but...

What you will learn in this article: 10 easy recipes using dried vegetables (5 to 15 minutes); recipes by category, including miso soup, soups, salads, stir-fries and simmered dishes; tips for using dried vegetables and how to avoid mistakes; ideas for working dried vegetables into a week of meals. Why dried vegetable recipes help with a lack of vegetables...

What you'll learn in this article. Three reasons older adults tend to fall short on vegetables. Cooking techniques that make vegetables easy to eat even with weaker chewing. Simple care-food recipes using dried vegetables. The vegetable intake needed per day and the reality for older adults. How to support the meals of a parent living apart. "Lately, Dad...

What you will learn in this article: why vegetable shortages easily occur while dieting; how dietary fiber raises the success rate of dieting; calorie and nutrient data for dried vegetables; concrete ways to include dried vegetables in diet meals; effective ways to get dietary fiber to curb hunger. "I'm restricting my diet...

Dried vegetables for car-camping and van-life meals | A mobile-kitchen technique for getting vegetables even without a fridge. "Since I started car camping, I've clearly stopped eating vegetables" — anyone with van-life experience has surely felt this at least once. You end up relying on convenience-store food and cup noodles, and before you know it...

5 make-ahead dishes to make with dried vegetables | Zero batch-cooking, rehydrate only what you use — a new stocking habit. "Batch-cook on Sunday" — an ideal food life you often see on social media, right? But honestly, making several dishes ahead every weekend — doesn't it just not last? I've tried it many times myself...

Aojiru vs. vegetable juice vs. dried vegetables: which really helps with a lack of vegetables? You know you should eat more vegetables, but you just can't seem to do it. For people like that, the first thing they try is probably aojiru or vegetable juice. Go to a drugstore and the shelves are full...

What you'll learn in this article. The vegetable intake needed per day during pregnancy and the nutrients you tend to fall short on. How to choose vegetables that efficiently supply folate and iron. Ways to keep using dried vegetables even through morning sickness. Recommended recipes and eating tips by pregnancy stage. Tips for quick cooking with dried vegetables. "Ever since I found out I was pregnant, meals...