Raw materials & ingredients– category –

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...

Dried lavender is a commercial ingredient made by processing the flower spikes of the herb "lavender" in the mint family through low-temperature drying. Prized for the look of small purple flowers strung in spikes and lavender's distinctive refreshing fragrance, it tends to retain its aroma and purple color even when dried. Agriture also offers the same...

Dried chamomile is a commercial ingredient made from the flowers of the herb "chamomile" in the daisy family. The contrast between the white petals and yellow center is charming, and it has a sweet, refreshing aroma reminiscent of apple; that coloring and aroma are locked in through low-temperature drying. Agriture also offers the same cha...

Dried elderflower is a commercial ingredient made from the small flowers that bloom on elder (European elder) in the honeysuckle family. Prized for a sweet, gorgeous aroma reminiscent of muscat, it has long been enjoyed in drinks and sweets in Europe. Agriture also offers the same el...

Dried cherry blossom is an edible flower and dried flower ingredient made from the flowers of the cherry (genus Prunus) in the rose family. The flowers, salted and then dried, carry cherry blossom's distinctive soft fragrance and pale pink color, arranged into a form that is easy to handle when dried. Agriture also offers cherry-blossom powder made by powdering the flowers...

Dried clove is a spice made by drying the unopened flower buds of the clove tree in the myrtle family. Also called "choji," it is characterized by its distinctive nail-like shape and sweet, rich aroma; that aroma and flavor are locked in through low-temperature drying. Agriture also offers the same clove...

Dried osmanthus is a commercial ingredient made from the small autumn-blooming flowers "kinmokusei (fragrant orange-colored osmanthus)" of the genus Osmanthus in the olive family, kept as raw material with the flower shape and aroma intact. It is characterized by small orange flowers gathered in clusters that give off a sweet, rich fragrance; that color and aroma are locked in through low-temperature drying. Agriture...

Dried lemongrass is a commercial ingredient made by drying the herb "lemongrass" of the genus Cymbopogon in the grass family. Prized for a refreshing aroma reminiscent of lemon, it is finished by low-temperature drying to preserve that aroma as much as possible. Agriture also offers the same lemongrass finely powdered...

Dried tamogitake is a commercial dried ingredient made from the edible mushroom "tamogitake," characterized by its vivid yellow color. Known as a mushroom that gives off rich umami and stock flavor, that flavor is locked in through low-temperature drying. Agriture offers it sliced, crushed, or as powder depending on the use...

Dried Benihoshi mizuna is a commercial ingredient made from "Benihoshi," a mizuna variety that colors red-purple. Unlike ordinary green mizuna, it is characterized by vivid red-purple running from the leaf stalks to the leaf tips; that coloring is locked in through low-temperature drying. Agriture also offers the same Benihoshi mizuna finely powdered...

Dried ooba is a commercial ingredient made from the leaves of green shiso (ooba). Prized for its vivid green and the refreshing aroma typical of shiso in the mint family, that color and aroma are locked in through low-temperature drying. Agriture also runs, in parallel, ooba powder (made to order) that finely powders the same green shiso...

Dried green onion is a commercial ingredient made mainly from the green leaf portion of leaf onion (banno-negi type), cut into rings. Whereas white negi (nebuka-negi) is eaten for its white blanched part, green onion is a negi used with its green leaves as-is for garnish and color; its vivid green and negi-like aroma are captured by low-temperature...

Dried wariboshi daikon is a dry ingredient thicker than kiriboshi daikon, made by splitting daikon lengthwise and drying it. Unlike kiriboshi daikon, which is julienned, it is split lengthwise before being exposed to the sun, so a firm bite and volume remain well when rehydrated; that texture is stabilized through low-temperature drying...