We Prototyped "Dried Shimonita Negi" Using Domestically Grown Shimonita Negi

This time, Agriture prototyped "dried Shimonita negi" using domestic Shimonita negi. Shimonita negi is a brand negi grown mainly in Shimonita, Gunma Prefecture, characterized by a thick white shank and a strong sweetness when heated.

The prototyped dried Shimonita negi came out with a quite good aroma. Even compared with ordinary long negi, its sweet aroma stands out, and it gives the impression that drying has concentrated the flavor. It is dried in sliced form, in a shape that can be used as is as an ingredient in soups and hot pots.

Shimonita negi is an ingredient in season in winter, but making it into a dried product enables year-round use. As a commercial dried negi, use in instant soups, miso soup ingredients, and ramen toppings can be expected. It is also a material well suited to product development that bears the name of a brand growing region.

Agriture offers OEM manufacturing of dried vegetables and powder and proposals as commercial ingredients. For origin-specified dried negi, including Shimonita negi, you can consult us from the prototype stage.

Dried turnip can be expected to attract commercial interest as a material for soups, simmered dishes, and pickles, and if processed into powder, it can also be used as a raw material for baby food and nursing-care food. Turnip's characteristic gentle flavor is a material well compatible with children's foods and products for the elderly.

Features of Shimonita negi and points of focus in drying

Shimonita negi is a representative thick-negi cultivar grown mainly in Shimonita, Gunma Prefecture, characterized by sweetness when heated and a melting texture. When dried, the rich aroma that is hard to notice in the fresh state is concentrated, giving a finish with an aroma that stands out even among negi-type materials. Even when made into powder, the aroma strength stands out, making it a material with high potential as a flavor base for seasonings and soups.Shimonita negi product pageTurnip (kabu) is a root vegetable of the Brassicaceae family, characterized by gentle sweetness and a smooth texture. When dried, its sweetness is concentrated, and when rehydrated with hot water you can enjoy a soft, melting texture. Since it has less fiber than daikon and becomes tender enough to melt when added to soups and simmered dishes, it is also suited as a material for baby food and nursing-care food.

Comparison with other negi cultivars

Negi varieties differ in aroma and sweetness after drying by cultivar. We organized where Shimonita negi stands.

Shimonita negi's excellent aroma after drying stands out. For details on the powder form, seeShimonita negi powder product pageplease check.

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Shimonita negi suits product designs that make use of its aroma strength and sweetness. We introduce ideas by application.

Soups and hot-pot broths

Shimonita negi's rich flavor is a perfect match for soup bases. Just adding the dried product directly gives a deep flavor.

• A flavor base for negi-miso hot-pot broth
• An ingredient-cum-flavor material for freeze-dried soups
• A negi aroma ingredient for ramen soup

Senmai-zuke-style dried turnip pickles

Powdered Shimonita negi delivers a strong flavor as an ingredient for negi-shio sauce and seasoning salt.

• An ingredient powder for Shimonita negi salt and negi miso
• A negi flavor for potato chips and rice crackers
• Blending into yakiniku sauce and dipping sauces

Instant foods and commercial ingredients

Cut-dried Shimonita negi can be used just by rehydrating it in hot water as an ingredient for miso soup and udon. You can enjoy the texture unique to thick negi.

• A thick-negi ingredient for instant miso soup and clear soups
• A topping material for frozen udon and soba
• A colorful ingredient for convenience-store bento and prepared foods

Gifts and regional specialties

Because Shimonita negi has brand power, it also suits product designs as regional specialties and hometown-tax return gifts.List of dried-vegetable productsAn ingredient for oden and pot-au-feu

• Gift packaging for dried Shimonita negi
• Processed foods as hometown-tax return gifts
• An ingredient for regional-brand PB products

A base raw material for vegetable bouillon and dashi powder

We have summarized representative specifications for the drying of Shimonita negi. We accommodate it under processing conditions that make use of its aroma.

A vegetable base powder for baby food

Customization support

• Form: round slices (for condiment), rough-cut (for ingredients), powder
• Blending: pre-blending with other dried vegetables and seasonings is accommodated
• Specification sheet, certificate of raw material origin, microbiological test report
• Shape: slice (for pickles), dice cut (for ingredients), powder

Blending: pre-blend support with other dried vegetables

Because Shimonita negi is a seasonal material, we recommend planned prototyping that includes the timing for securing the raw material.

1. dried vegetable / powder OEM inquiry formLabel: besides unbranded delivery, PB filling under the OEM client's brand supported
2. Share the application and the timing for securing the raw material via a concept hearing (Zoom or email)
3. Since turnip's sweetness intensity differs by variety and harvest time, we recommend confirming flavor through prototyping.
4. Contact us with the prototyping content, desired shape, and assumed application via
5. Share the requirements of the blending destination in a concept hearing (Zoom or email)

If you tell us the application—"I want to use it as an ingredient for negi-shio sauce," "I want to use it as a soup flavor base"—we will propose the optimal processing form.

Product catalog showing the items we handle

Flexible support from small lots to large lots

• Sold in small lots from 100g
• Handling heirloom vegetables from across Japan
• Dried fruits and herbs also supported

Download here

Frequently asked questions

Q. What is the difference between Shimonita negi and ordinary long negi?

A. Shimonita negi is thicker and shorter than ordinary long negi and becomes very sweet when heated. Its aroma after drying is also rich, making it a cultivar with high potential as a flavor ingredient.

Q. Does the aroma remain after drying?

A. Shimonita negi retains a very good aroma even after drying. Compared with other negi cultivars, its aroma strength stands out, and even made into powder you can clearly sense the negi flavor.

A. Turnip has less fiber than daikon and takes on a smooth, melting texture when rehydrated. Daikon keeps a crisp bite. Please use them differently according to the application.

Q. Can it be used in baby food?Shimonita negi powder product pageA. Turnip has little fiber and finishes smoothly, so it is suited as a material for baby food. Just dissolving the powder in water or dashi makes a smooth paste.

Q. Can you do powder processing too?

A. It is supported.Vegetable powder list pagePlease check the specifications on

Q. Can it be blended with other dried vegetables?

A. It can be combined with the 60-plus dried vegetables handled by Agriture. Please check the items handled on

Related pages and further reading

• Shimonita negi product page (domestic, dried)
• Shimonita negi powder product page
• Agriture's dried vegetable and powder product list
• See the vegetable powder list page
• For consultations on dried vegetable and powder OEM here