Dried fruit– category –

乾燥の相談で持ち込まれる原料は、たいてい糖度の高い品種です。生で食べておいしいものを持ってこられる。その選び方が間違っているわけではありません。公設試の官能検査でも、甘く感じるドライフルーツのほうが好まれています。 それでも当社が梨のドラ...

ドライフルーツの相談で最初に食い違うのが、原料をどれだけ用意すればいいのかという話です。製品1キログラムを作るのに生果が1.5キログラムくらい、という前提で来られることがあります。実際は10キログラムから14キログラムです。 当社が乾燥で実測して...

柿の産地を調べると、生の柿と干し柿で地図がまったく違います。生の柿は和歌山と奈良が2本柱ですが、干し柿は6割が長野に集まっています。 そして干し柿には、国の専用統計があります。農林水産省の特産果樹生産動態等調査に「干し柿生産出荷実績調査」と...

柿をもらって置いておくと、数日で柔らかくなります。農林水産省の広報誌は「常温だと2日ほどで柔らかくなります」と書いています。なぜそんなに早いのか。調べていくと、原因がヘタにあることがわかりました。 柿はヘタが乾くと、そこからエチレンを出し...

庭に柿の木があって、どの柿なら干し柿になるのか迷う。あるいは店で買える柿で作れるのか知りたい。よく出てくる答えは「渋柿を使う」ですが、その先が曖昧なまま終わっている説明が多いと感じました。 そこで、農林水産省が品種登録の審査に使っている基...

渋柿をもらったとき、干すほかに道があります。生のまま、硬いまま、甘くして食べる。産地が毎年やっていることです。 ただ、やり方を調べると日数がばらばらです。焼酎に漬けて1週間という記事もあれば、3週間という記事もある。そこで都道府県の試験場と...

皮をむいた柿を吊るしたあと、置き場所で迷う人が多いはずです。軒下がないマンションならどうするのか、室内ではだめなのか、何日で食べられるのか。調べてもレシピサイトの体験談ばかりで、数字が出てこない。 そこで、国の地理的表示（GI）に登録された...

乾燥さるなしは、徳島県産のさるなしを皮付きのままカットして低温乾燥させた業務用ドライフルーツ原料です。さるなしはマタタビ科マタタビ属のつる性植物で、キウイフルーツの近縁種にあたります。果実は2〜3cm前後と小さく、産毛のない薄い皮ごとそのま...

You want to divide dried berries purchased from overseas into small bags in Japan and sell them. You have no filling equipment, so you want to hand off just the bagging. We receive inquiries like this about repackaging imported dried fruit. When outsourcing repackaging, the bag label is easy to overlook...

Simply adding dried fruit to black tea or herbs makes fruit tea instantly more fragrant and colorful. Making it isn't difficult, yet plenty of people stumble with "the fruit doesn't open up," "the aroma is weak" or "the flavor goes flat when iced." What makes the difference is the...

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"...

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...

Dried green lemon is a commercial ingredient made by cutting domestically grown lemons—harvested while still green, before ripening yellow—into rounds and slices as raw material. Its aroma is more pronounced than yellow lemon, with a clean, refreshing acidity, and by low...it makes the most of the thin peel and low bitterness that make it easy to use whole with the peel...

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...

Mikan, yuzu, sudachi, kabosu, lemon. The citrus lined up in the store differ in name and shape, and there are often moments of confusion—"What family is this?" "Which is more sour, sudachi or kabosu?" Looking into it, each site divides them differently, which can end up being even more confusing...

Squeezed over freshly fried karaage. A single squeeze over the rim of a bowl of miso soup. That use, taken for granted in Oita, has not quite reached dining tables outside the prefecture. Many people have the impression that you only see it in stores for a few months a year. Yet Oita Prefecture, with open-field, stored, and green-house...

A quick squeeze over freshly grilled saury. A thin slice floated on somen. Sudachi is a small citrus that redraws the outline of a dish with a single squeeze. Yet it is in stores longer than you might think, and the more you look into how it differs from kabosu, or how long it keeps, the more the information scatters. This page...

Dried fruit prices vary greatly by where you buy, volume, item, and growing region. From a 30g supermarket pack to a large 500g volume at an online mall to domestically grown dried fruit from a specialty D2C brand, the unit price can differ several times over even for the same item. This article covers the pricing when buying dried fruit...

When choosing a commercial dried fruit supplier, judging by price alone often leads to regret over "sugar content, additive-free status, lot size, and lead time." Because the optimal drying method for dried fruit changes greatly with the sugar content (Brix value) of the fresh fruit used as raw material, whether the supplier understands the fruit's sugar content...

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...

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 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 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...

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...

Papaya is a tropical fruit prized for its light sweetness and aroma, and drying concentrates the flavor and brings out its natural sweetness. Dried papaya carefully dries domestically grown produce at low temperature, locking in the flesh's fibrous texture and tropical aroma as-is. Confectionery, granola, drinks...

Green papaya draws attention as a vegetable using the immature fruit, and because it contains a lot of the enzyme papain, its popularity as a health ingredient is rising. Dried green papaya carefully dries domestically grown fruit at low temperature, finishing it without losing flavor or nutritional components. Salads, stir-fries, soups, health...

Mango is a tropical fruit prized for its rich sweetness and mellow aroma. Dried mango uses fully ripe fruit grown in Miyazaki Prefecture, locking in natural sweetness and aroma by drying slowly at low temperature. The flesh color is beautiful too, for confectionery, granola, smoothies, and drink to...

Coconut Flower Nectar (Vietnam-Grown) | Commercial Natural Sweetener Wholesale. A natural liquid sweetener made using 100% organic coconut nectar grown in Vietnam's Mekong Delta, processed with vacuum concentration technology (low-temperature concentration at 55–60°C). Containing abundant minerals and electrolytes, with a faint... amid a gentle sweetness...

Coconut Flower Sugar (Vietnam-Grown) | Commercial Raw Material Wholesale. A natural sweetener using 100% organic coconut nectar grown in Vietnam's Mekong Delta. Containing abundant minerals, amino acids, and polyphenols, it can be used in a wide range of food development as an alternative to refined sugar or honey...

Product Overview of Dried Peach (Nagano-Grown) A dried fruit that slices fully ripe peaches grown by partner farmers in Nagano Prefecture, thoroughly removing the moisture to finish it with a crisp texture. Unlike the common semi-dry type, it has a crisp, light bite and, with each chew, a concentrated flavor spreads...

Product Overview of Dried Watermelon (Nagano-Grown) Nagano-grown watermelon, nurtured by the temperature swings distinctive of high-altitude regions, is lavishly sliced and dried slowly at low temperature. By carefully finishing this high-moisture fruit, it concentrates watermelon's own juicy sweetness and a faint green aroma...

Product Overview of Dried Banana (Okinawa-Grown Island Banana + Overseas-Grown) A dried banana made by using, as appropriate, the rare "island banana" grown by partner farmers in Okinawa and stably supplied overseas-grown bananas. Island banana is small but prized for its rich sweetness and acidity, with an appealing special-feeling flavor. On...

Product Overview of Dried Strawberry (Kyoto-Grown) Fully ripe strawberries carefully grown by partner farmers in Kyoto Prefecture are sliced and dried slowly at low temperature. It concentrates the flesh's juiciness and rich aroma as-is, with a finish where a sweet-tartness spreads the more you chew. Strawberry's distinctive gorgeous aroma stands out, for top...

Product Overview of Dried Lemon A dried lemon using domestically grown lemons (Kyoto-grown, Ehime-grown), concentrating a refreshing acidity and aroma. Through low-temperature drying, it retains vivid color while locking in the peel's fragrance and the flesh's acidity as-is. Its slice shape is easy to use as-is, for top...

Product Overview of Dried Kiwi A dried kiwi using Kyoto-grown kiwifruit, concentrating its sweet-tart flavor as-is. Through low-temperature drying, the vivid green and acidity stand out, with a finish that lets you enjoy natural sweetness. Drying drives off the fruit's distinctive moisture, giving a concentrated flavor...

Product Overview of Dried Shikuwasa Shikuwasa is a citrus specialty of Okinawa, prized for its refreshing acidity and pleasant bitterness. Especially by drying it, the aroma and acidity concentrate, so you can enjoy that flavor even after long-term storage. Because it's sliced and dried with the peel, the fruit's um...

Product Overview of Dried Pineapple Pineapple's appeal is the sweet-tart flavor distinctive of tropical fruit. Especially by drying it, the sweetness and acidity concentrate tightly, and the fruity aroma stands out even more. Whether eaten as-is as a snack or as a confectionery ingredient...

Product Overview of Dried Momonosuke Momonosuke kabu, as the name suggests, is a turnip prized for a peach-like coloring and a smooth texture. Especially because it uses the sweet Kyotango-grown Momonosuke kabu, it has juiciness and a faint sweetness, used widely from raw eating to heated cooking...

Dried fruit, whose popularity is rising as a healthy snack and natural ingredient. However, most products distributed in the domestic market are overseas-grown and sugar-added. In fact, “domestic” and “sugar-free” dried fruit is still a limited presence. Why domestic...