Powder– category –

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...

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...

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...

That fragrant powder sprinkled over grilled eel is sansho powder (powdered sansho). Because it lets you easily add a refreshing aroma and a lingering tongue tingle without adding moisture, inquiries such as "I want to use domestic sansho powder in small lots" and "I'm looking for a powder with a pronounced aroma" are increasing...

Chili powder, made by drying and grinding chili peppers, is a handy ingredient that lets you add heat, color, and aroma without moisture. Its uses are wide—flavoring ichimi, kimchi, soup, and snacks—and inquiries such as "I want to use domestic chili powder in small lots" and "I'm looking for a powder with stable heat and color" are...

Citrus powder, made by powdering the peel of yuzu, sudachi, or natsumikan, is a handy ingredient that lets you add aroma and acidity without moisture. In confectionery, beverage, and seasoning development, inquiries such as "I want to use domestic citrus powder in small lots" and "I'm looking for a powder with a pronounced aroma" are increasing. This page...

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...

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 and then finely powdering ashitaba, drawing attention as a domestically grown superfood in the carrot family. It contains chalcone (a polyphenol component distinctive of ashitaba) and plays a leading role in health domains such as green juice, health drinks, functional foods, smoothies, and protein drinks...

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...

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...

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...

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...