Recipes & uses– category –

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...

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...

From a garnish for fried food to the star of drinks, sweets, and seasonings. Lemon flavor is now the most-watched presence in the food industry. Even after entering the 2020s, the market has continued to expand, staying at the top of citrus flavors ahead of orange and grapefruit. The reason for this popularity...

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...

Alongside rising health consciousness, interest in moringa is rapidly spreading. This plant, also called a "nutrient-rich tree," is drawing attention worldwide as a superfood containing over 90 kinds of nutrients, but what points should you watch when choosing domestic moringa...

When you pick up a lemon at the supermarket, have you ever been unsure? About 90% of the lemons on store shelves are imported. The remaining mere 10%—domestic lemons—come into season mainly from October to March. Hiroshima Prefecture accounts for about 50% of domestic production, with cultivation thriving on the mild climate of the Seto Inland...

When choosing green juice, do you judge by the words "good for your health" on the package alone? In fact, the effects of green juice vary greatly depending on the ingredients used. The main ingredients—kale, young barley grass, and moringa—each have their own nutritional profile and health effects...

Have you ever felt that the vegetables lined up in supermarkets all look similar in shape? In fact, in the Kanto region there exist many “heirloom vegetables” handed down over many generations in that land. Miura daikon, norabo-na, Edo Tokyo vegetables, and more—each region’s climate and soil...

When you buy apples, the first thing you wonder is "should I store them at room temperature or refrigerated?" To get to the point, apples last longest in the fridge's vegetable compartment (0–5°C). In the cold air of autumn and winter, they last about a month at room temperature, 1–2 months refrigerated (vegetable compartment), and up to 3 months frozen...

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...

りんごの人気品種ランキング スーパーの棚に並ぶりんごは、いまや一年を通して何種類も顔を出します。けれど名前だけ見てもどれを選べばいいか迷う人は多いはずです。ここでは知名度と店頭での流通量、ギフトや家庭用としての定番度をもとに、よく選ばれて...

「レモン1個にビタミンCはどれくらい含まれている？」「レモンの効能・効果は？」と気になる方に向けて、栄養素・効能・効果的な食べ方・ドライレモン活用までを実務目線で解説します。 レモンは料理の脇役にとどまらず、ビタミンC・クエン酸・ポリフェノ...

レモンは、ミカン科ミカン属に分類される柑橘類の果実です。 その鮮やかな黄色と独特の酸味、爽やかな香りで世界中に親しまれています。原産地はインド北部とされ、日本へは明治時代に伝来しました。現在では広島県、愛媛県、和歌山県などで国産レモンが栽...

Hot-air drying of lemons is a processing method that efficiently removes the fruit's moisture using warm air. By placing sliced lemons in a dedicated dryer and circulating constant-temperature hot air, they can be dried uniformly in a short time. At the processing sites for domestically grown lemons including Hiroshima-grown lemons...

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...

Have you ever heard the term fair trade? Translated literally it means "fair trade." It is an effort to pay fair compensation to producers in developing countries and support their improved livelihoods and sustainable farming practices. The items covered by fair trade include coffee...

野菜を乾燥させて作る「乾燥野菜」には、食品業界や飲食店にとって多様なメリットがあります。保存性が高く、仕込みの手間を減らせるため、オペレーションコストの削減につながるほか、メニューの幅を広げることも可能に。食品ロスの削減にも繋がるため、...

「フェアトレード」という言葉を耳にする機会が増えてきました。コーヒーやチョコレート、衣料品など、多様な商品にフェアトレードのラベルが付いているのを見かけることがあります。しかし、本当に「フェアトレード」と呼べる製品とはどのようなものなの...

この記事でわかること BCPと健康経営を同時に満たす食品備蓄の考え方 乾燥野菜を活用したローリングストック戦略 総務部門の業務負荷を減らす運用のコツ 経費計上の方法と費用対効果 BCP対策と健康経営、別々にやっていませんか？ 「防災備蓄は総務の仕事...

この記事でわかること 乾燥野菜の4つの乾燥方法とそれぞれの特徴 栄養・コスト・食感・用途の比較 目的別のおすすめ乾燥方法 購入時のチェックポイント 乾燥野菜は「乾燥方法」で品質が大きく変わる スーパーやネットで「乾燥野菜」を探すと、同じような見...

この記事でわかること 乾燥野菜の賞味期限の目安と決まり方 未開封・開封後の正しい保存方法 劣化のサインの見分け方 保存容器の選び方と保管場所のポイント 乾燥野菜の賞味期限はどのくらい？ 乾燥野菜の賞味期限は製品や乾燥方法によって異なりますが、...

この記事でわかること 乾燥野菜で作る簡単レシピ10選（5分〜15分） 味噌汁・スープ・サラダ・炒め物・煮物のジャンル別レシピ 乾燥野菜の使い方のコツと失敗しないポイント 1週間の献立に乾燥野菜を組み込むアイデア なぜ乾燥野菜レシピが「野菜不足」に効...

この記事でわかること 備蓄食品の試食イベントが防災訓練として有効な理由 企画から実施までの具体的な手順とスケジュール 参加率を上げるための工夫と社内告知のコツ ローリングストックの仕組みと試食イベントの連動方法 経営層を説得するための費用対効...

この記事でわかること 高齢者が野菜不足になりやすい3つの原因 噛む力が弱くても食べやすい野菜の調理テクニック 乾燥野菜を使った簡単な介護食レシピ 1日に必要な野菜摂取量と高齢者の実態データ 離れて暮らす親の食事をサポートする方法 「最近、お父さ...

青汁・野菜ジュース・乾燥野菜を徹底比較｜野菜不足解消に本当に効く方法はどれ？ 「野菜をもっと食べなきゃ」と思いつつ、なかなか実行できない。そんな方が最初に手を出すのが、青汁か野菜ジュースではないでしょうか。 ドラッグストアに行けば棚いっぱ...

この記事でわかること 妊娠中に必要な1日の野菜摂取量と不足しがちな栄養素 葉酸・鉄分を効率よく摂れる野菜の選び方 つわり中でも続けられる乾燥野菜の活用法 妊娠期別のおすすめレシピと食べ方 乾燥野菜を使った時短調理のコツ 「妊娠がわかってから、食...

この記事でわかること 大人の野菜嫌いに多い原因と「味覚の仕組み」 乾燥野菜・野菜パウダーで野菜嫌いを無理なく克服する方法 苦手な野菜別の具体的な攻略テクニック 毎日続けられる取り入れ方とレシピ例 野菜不足が体に与える影響と改善の目安 「子ども...

As companies work toward realizing a sustainable society, novelty goods too are increasingly required to reduce environmental impact and be sustainable. Among these, dried vegetables are sometimes used as a new kind of novelty that can contribute to the SDGs (Sustainable Development Goals)...

Soaring resource prices, pressure for environmental consideration, the current toward sustainable management. What companies are now called on to have is a “use-it-all” mindset. Drawing attention is the use of “unused resources” overlooked until now—byproducts of discarded crops, ingredients dormant in regions, and what comes out during processing...

Dried goods are ingredients dried for long-term storage. By removing the moisture, they are characterized by concentrated umami and nutritional components. In Japanese food culture, dried goods have long held an important place. With their excellent shelf stability, the convenience of being usable easily anytime, and their distinctive flavor and texture...

Moringa powder is a health food made by drying and powdering the leaves of moringa, called the "miracle tree." This plant native to India contains over 90 kinds of nutrients, with a good balance of the nutrients our bodies need—vitamin A, vitamin C, calcium, iron, amino acids, and more...

Mugwort powder (yomogi powder), usable in kusa mochi, mugwort tea, and mugwort bread. Made by drying and powdering the leaves, mugwort powder’s appeal is that it can be mixed directly into dough or drinks without the trouble of rehydrating. Still, many people are unsure “how much to add” and “what uses there are”...

Demand for mugwort is rising markedly. Why is this Japanese herb, long beloved in Japan, now drawing so much attention? Behind it lie rising health consciousness, a reappraisal of Japanese herbs, and the discovery of new uses in the beauty and food industries. Especially since 2024...

Freeze-dried strawberry (slice) is an ingredient made by cutting strawberries to a uniform thickness (2–5mm) and then freeze-drying them. Being thin and easy to top with, and with the cross-section pattern vividly retained, it's used for products that "show on the surface"—chocolate, granola, baked goods, latte art, premium cereal, and more...

Freeze-dried strawberry (dice) is an ingredient made by dicing strawberries into uniform sizes and then freeze-drying them. With uniform pieces easy to knead and mix into dough, it's the "put inside" type for ice cream, cookies, pound cake, granola, cereal bars, and more...

Fruit powder is an ingredient made by powdering fruits such as strawberry, mango, blueberry, apple, pear, yuzu, and banana. In confectionery, sweets, drinks, and nutritional foods, for formulations where fresh fruit or flesh is hard to use (dough or cream where you don't want to add moisture, products premised on heating or long-term storage...

Agriture partners with farmers around the world, promoting fair trade and sustainable agriculture. Through high-quality agricultural products, we run a fair trade business connecting producers and consumers.

Dried Kujo Negi powder is a commercial raw material made by drying and finely powdering the Kyoto heirloom vegetable "Kujo negi." Compared with white negi types, it has a gentler aroma and stronger sweetness, with a vivid green retained all the way to the leaf tips—it is adopted in food OEM for topping instant noodles, furikake, and adding color and aroma to baked-good dough...

Wanting to source commercial vegetable powder in small lots—this is a challenge common to a wide range of businesses: restaurants, food manufacturers, EC operators, confectionery workshops, and more. The unit-price benefit of bulk sourcing is appealing, but considering inventory risk, loss at the prototyping stage, and cash flow, “first, at a scale of about 5–50 kg...

野菜ペーストとは、新鮮な野菜を加熱・すり潰してペースト状（なめらかな半固形）に加工した食品素材です。水分を多く含むため口当たりがまろやかで、ソース・ベビーフード・スイーツ・ドレッシングなどに使われます。一方で、野菜パウダー・乾燥野菜・ピ...

Yasai Yakuzen, balancing the body with vegetables. Together with YAKUZEN TOKYO Co., Ltd., we launched the “Yasai Yakuzen” service—a way of eating that balances the body from within using “familiar vegetables” available at supermarkets. Even the vegetables we casually eat, when appropriately chosen and appropriately cooked from a yakuzen perspective...

忙しい毎日の中で、ついつい手軽なコンビニ食に頼ってしまうことはありませんか？ 厚生労働省が推奨する1日の野菜摂取量は350gです。しかし、日本人の平均摂取量は約280gにとどまっており、多くの人が必要量を満たせていないのが現状です。特にコンビニ食...

日本人の野菜摂取量は深刻な状況にあります。厚生労働省が推奨する1日の野菜摂取量は350gですが、実際の平均摂取量は約280gにとどまっています。特に20～30代は平均より約30gも少ない状況です。 忙しさを理由に野菜を十分に摂れていない人は少なくありませ...

厚生労働省が推奨する1日の野菜摂取量は350gですが、日本人の平均摂取量は約280gにとどまっています。特に忙しい朝は、野菜を摂る余裕がないと感じている方も多いのではないでしょうか。 朝食に野菜を取り入れることは、1日の野菜摂取量を増やすための効果...

食事の際に野菜から食べる「ベジファースト」という食べ方をご存知でしょうか？最近では「野菜の先食い」とも呼ばれ、健康志向の高い人たちの間で実践されています。 野菜を最初に食べるだけで、血糖値の急上昇を抑えたり、食生活の見直しに役立つが期待で...

野菜パウダーをご存知ですか？ 厚生労働省が推奨する1日の野菜摂取量は350gですが、日本人の平均摂取量は約280gにとどまっています。この数字を見ると、多くの人が必要な野菜を摂取できていないことがわかります。特に忙しいビジネスパーソンにとって、毎...

「野菜を一日350g食べましょう」という言葉を聞いたことはありませんか？ この数字、厚生労働省が健康づくりの指標『健康日本21』で掲げている目標値なんです。でも、350gと言われても、実際どれくらいの量なのか想像しづらいですよね。実は、日本人の野菜...

便秘に悩んでいませんか？その原因は意外にも「野菜不足」かもしれません。厚生労働省が推奨する1日の野菜摂取量は350gですが、日本人の平均摂取量は約280gにとどまっています。この70gの差が、あなたのお通じを妨げている可能性があるのです。 野菜不足に...

With a stream of entrants from other industries—retail, restaurants, startups—inquiries saying "we want to make our own brand product" never stop. But what many companies face is the challenge of "how to find a manufacturing partner they can trust." With trade shows and referrals alone...