We Began Dry-Processing "Kaga Vegetables," the Traditional Vegetables of Ishikawa Prefecture

We have begun drying Ishikawa Prefecture's heirloom vegetables, the "Kaga vegetables." Partnering with local farmers, we deliver them as dried vegetables that seal in the seasonal flavor as-is.

What are Kaga vegetables?

Kaga vegetables refers to heirloom vegetables cultivated over many years in the Kaga region of Ishikawa Prefecture. Nurtured by rich soil and a climate of four distinct seasons, these vegetables are characterized by rich flavor and high nutritional value.

Representative Kaga vegetables include the following.

Kinjiso: characterized by a distinctive sliminess and a vivid purple color

Kaga renkon: thick-fleshed with a good bite, umami concentrated

Kaga futokyuri: large, strongly sweet, ideal for simmered dishes

Articles about Kaga vegetables here

The benefits of dried processing

Drying further concentrates the umami of Kaga vegetables and enables long-term storage. Kaga renkon, kinjiso, and the like can be used in various dishes without losing their texture or flavor. Being enjoyable year-round regardless of season is another major attraction of drying.

About the benefits of long-storable dried vegetables here

Toward sustainable efforts

Through the dried processing of Kaga vegetables, we work on revitalizing local farmers and reducing food loss. By drying off-grade and surplus vegetables as well, we create new value and contribute to advancing a sustainable food culture.

For dried-vegetable OEM, Agriture

Dried-processed Kaga vegetables can also be provided for commercial use. If you are interested, please inquire with Agriture. We will continue to deliver high-quality dried vegetables that draw on regional ingredients. Please look forward to our future developments.

About dried-vegetable OEM here