Medicinal tea OEM is a system that lets you plan and sell health teas combining tea leaves, crude drugs, and medicinal-cuisine (yakuzen) materials—based on the theories of the four qi and five flavors, meridian tropism, and qi-blood-body fluids in Traditional Chinese Medicine—without your own facilities. This article explains the difference between medicinal tea and herbal or health tea, the four product types of seasonal, constitutional, symptom, and vegetable-yakuzen, the practicalities of raw material selection and blend design, how to choose an OEM manufacturer, 7 leading companies handling medicinal tea and health tea OEM, the manufacturing process and lead time, and sales strategies for mail-order and cafés—delivered by Kyoto-born dried vegetable OEM company Agriture, drawing on its insights from operating a yakuzen media outlet.

This report describes the market situation and trends of the dried-vegetable-related industry, centered on Japan, from our own perspective. We also include our own analysis in each section. Please use it in product development using dried foods such as dried vegetables.

Also, if you're interested in the dried-vegetable market, please feel free to inquire.

*This report is an article based on results from ChatGPT's Deep Research, with our own perspective added as commentary.

Market-size trends and growth rate

Japan's dried-vegetable market is steadily expanding. The domestic market size in 2022 reached about 742.9 million dollars (about 109.9 billion yen), and is estimated to have expanded to around 807.9 million dollars in 2023. A high average annual growth rate of 8.3% is expected going forward, with the market forecast to double to about 1.789 billion dollars (about 264.6 billion yen) in 2033. (As of 2025/03/08, 1 US dollar converted at about 148 yen)

Behind this expansion, in addition to rising consumer health-consciousness and demand for preserved foods, a temporary boost came from increased at-home eating demand during the COVID-19 pandemic. In fact, around 2020, cooking demand from staying home lifted the whole dried-goods market, but as a reaction, 2022 also saw some struggling phases. Still, home-cooking demand has settled to a certain degree even after COVID, and the market is holding firm.

Demand for dried vegetables is growing globally too, with the global market projected to reach about 9.2 billion dollars in 2029 from a scale of 5.7 billion dollars in 2022, and an average annual growth of around 7% is reported. As part of this global trend, Japan's market too can be expected to expand steadily over the medium to long term.

Our analysis

Domestically in Japan,cabbagethe surge in fresh-vegetable prices, starting with, along with the fact that many households stock frozen foods such as frozen vegetables and thus lack storage space, is drawing attention to products that can be stored at room temperature.

In cooking too, since time-saving dishes that require just a little extra step have become standard, products like dried goods that can be simply added to hot water and used seem to be drawing attention. We believe this trend will continue to grow going forward.

Globally, from perspectives such as underdeveloped cold-chain distribution and the difficulty of procuring fresh vegetables due to geographic conditions, we believe dried vegetables can be one solution. That said, dried fruits and the like have long been eaten in cultures such as the Middle East, and going forward we also foresee the rise of individual brands, such as the DtoC brands that were trending in the U.S. for a time.

Market trends by application

Looking at dried-vegetable market trends by application,the fields of instant foods, commercial use (food industry / foodservice), and household useeach have different characteristics.

For instant foods

The instant-food industry—instant noodles, soups, and the like—is one of the largest demand sources for dried vegetables. Dried vegetables are indispensable, from the cabbage and carrot in cup noodles to the ingredients in dried soups. Japan's instant-noodle market is in a mature phase, and the volume of dried vegetables used is generally stable. For example, in one region (Kyushu),demand for dried vegetables for instant noodles has held at levels on par with the previous year, and while there's no major growth, firm demand continues.

there's also a move to useproducts with increased vegetable amountsandand high-value-added freeze-dried ingredientsin instant foods too, responding to health-consciousness, and such product development underpins demand for dried vegetables. Dried vegetables are also heavily used in instant miso soup and instant soup, and this category is expanding steadily frombalancing convenience and nutritional value. In fact, freeze-dried foods like miso-soup ingredients are widely accepted by consumers for their convenience and flavor-retention benefits, and the market is growing steadily.

Commercial (foodservice / food processing)

Cases of using dried vegetables in commercial applications—restaurants, prepared-food makers, food factories, and so on—are increasing too. From the perspectives of labor shortages and food-loss reduction,dried vegetables that need no prep and keep for a long timeare valued on the floor at eateries. Cases of the foodservice industry using dried vegetables as a substitute material also increased during bad weather and vegetable price surges.

At one wholesaler,sales of dried vegetables grew significantly amid soaring fresh-vegetable prices, and demand has reportedly grown continuously in recent years thanks to usability and good shelf life. For example, when specific vegetables like cabbage or bok choy ran short due to bad weather, there was a move to supplement with dried products, playing a role like a price stabilizer. And for food manufacturers too, dried vegetables are an important raw material for instant and retort foods, so a certain level of demand is expected.

The commercial market has large volume, and one survey holds thatthe commercial/business segment accounts for much of the demand in the dried-vegetable market. As a material for easily offering vegetable menus in fast food and the ready-made-meal industry, the use of dried vegetables is advancing.

Household use

Dried-vegetable products for general consumers are diversifying too. Dried-vegetable mixes sold at supermarkets, freeze-dried vegetable soup bases, dried cut-vegetable packs, and otherproducts for easily making vegetable dishes at homeare popular. With more cooking opportunities at home after the pandemic, more households keep dried vegetables as everyday staples or emergency food.

Reasons consumers choose dried vegetables include "convenient—saves the trouble of washing and cutting vegetables" and "usable when needed, with less waste than fresh." In fact,more consumers are choosing dried goods (dried vegetables) that keep well and reduce waste, per some reports. Also, Japan is a country with high awareness of food stockpiling for disasters, andemergency-food demandalso underpins the household dried-vegetable market. Long-storable dried vegetables offer peace of mind as disaster preparedness, and there's a growing move to stock them for earthquakes and typhoons.

For example, freeze-dried vegetable mixes and dried root vegetables can be eaten simply by adding water or hot water, so they're drawing attention as stockpile items. Although the household field accounts for a smaller share of total demand than commercial use, it has large room to grow depending on new product development and promotion, and manufacturers are starting to focus on this market too.

Our analysis

Starting with instant foods, they've become indispensable in the industries that have used them. For instant noodles and the like, we don't expect major replacement, and we believe a certain level of demand will continue to exist. Meanwhile, we feel product development that leverages the convenience of dried vegetables is trending upward, and we expect new products—ingredients for specific dishes—and health-conscious products with increased vegetable amounts to grow going forward.

In the foodservice industry, needs for dried vegetables are increasing, but the higher unit price compared to fresh vegetables and subtle inconsistencies depending on who does the rehydration make us feel adoption is cautious. That said, in foodservice we believe dried vegetables of items or processing methods that offer originality—rather than generally industrialized products—will become important.

Finally, household products, starting with kiriboshi daikon, have long been rooted in the home. However, correct usage hasn't spread—"I don't know how to use it," "I want to know ways beyond miso soup"—so as a market it's still growing, an area with large room to expand going forward. Furthermore, rolling stock as disaster-preparedness food may be a concept related to the growth of dried vegetables.

Consumer trends: health-consciousness, preserved-food needs, and the convenience-food boom

As consumer trends propelling the spread of dried vegetables, we can cite the rise ofhealth-consciousness・preserved-food needs・and a convenience (time-saving) orientation.

Health-consciousness and expectations for nutritional value

Today's consumers value not just convenience but health, and more people want to properly get vegetables' nutrition. Dried vegetables simply have their moisture removed, so vitamins, dietary fiber, and other nutrients—thevegetables' inherent nutrients and umami are concentrated, and they're drawing attention as a healthy food. Because they keep for a long time without preservatives or additives, another appeal is being able to draw onthe material's own natural flavor and nutrition.

Among the additive-free and organic-oriented segment in particular,pure dried vegetables with no added glucose or the liketend to win support. In fact, some dried-vegetable makers add a trace of glucose during the drying process to improve color and texture, but recently "glucose-free" products are being developed and more natural-oriented product lineups are advancing too.

Also,There's also a move to work in dried vegetablesas a way to resolve vegetable shortfall

. Against the modern-day 350 g daily vegetable-intake guideline, dried vegetables are a means to easily supplement vegetables for people prone to falling short because of busyness. Keeping dried vegetables that are ready to use once rehydrated means you can make an instant vegetable dish even without fresh vegetables for a salad or stir-fry, so they're valued as helpful for health management.

Preserved-food demand and disaster awarenessJapanese consumers have long had high interest in emergency and preserved foods, and dried vegetables fit that need. Asdisaster awareness of keeping long-storable foods stocked

for typhoons, earthquakes, and other disasters spreads, dried vegetables—many of which keep for more than six months at room temperature—win support as household stockpile items. Because dried vegetables need no refrigeration and have a long best-before date, "the peace of mind of being usable someday" can also drive purchases.From a food-loss standpoint too, dried vegetables—usable only in the amount needed, with the rest kept in storage—are a smart choice that reduces waste.Compared to fresh vegetables you "buy but can't use up and let spoil," dried vegetables have less disposal loss

, and more consumers understand this. For single-person and elderly households especially, which can't consume large amounts of fresh vegetables at once, the value of portionable, long-lasting dried vegetables is rising.

Expanding convenience-food and time-saving needsFor busy modern people, the needs of "wanting to reduce cooking effort" and "wanting something ready to eat right away" are rising year by year. Dried vegetables need no prep like cutting or washing and can go straight into a dish, so they're valued asa food material that contributes to shorter cooking times

.For example, on a busy night, dissolving dried vegetables and miso in hot water makes instant miso soup, or adding a dried-vegetable mix to a stir-fry makes a vegetable stir-fry with no knife needed—the time-saving effect is large. Since the pandemic, a tendency for people tired of home cooking to prioritize "convenience"has been noted too, and as an industry, effort goes into proposals like "with dried vegetables, you can make a dish this easily." In fact, in the dried-goods industry, to maintain at-home eating demand,appealing to "time-saving" and "convenience" is said to be important

.Also, individually wrapped, small-volume use-it-up packs and

Our analysis

dried vegetables in zip-lock, easy-to-store packaging are popular, and product development for easily getting vegetables even while out is advancing. In this way, the pursuit of convenience stimulates consumer purchase intent and is one factor in the dried-vegetable market's expansion.

It's understood that eating vegetables daily is better, but honestly, getting 350 g from fresh vegetables is tough. On top of that, buying several kinds of vegetables gets surprisingly expensive, so the vegetables you eat can end up skewed. In such cases, using dried vegetables—concentrated to roughly one-tenth—makes it possible to hit a day's worth of vegetable intake. That said, since drying loses vitamins and the like compared to fresh, using them alongside fresh vegetables is important.

The dried vegetables popular on Amazon and elsewhere are large-volume and very easy to use, but glucose is added, which may make them hard to use for those who want to enjoy proper cooking. Also, with more chances to think about food safety, and trends like visible producers and additive-free, being glucose-free is becoming important too. However, using glucose has benefits such as longer storage, so companies respond according to their target.

Sustainability elements: reducing environmental impact, cutting food loss, and sustainable agricultureThe spread of dried vegetables also holds great significance from a sustainability standpoint. Compared to fresh vegetables, dried vegetables have many earth- and society-friendly benefits, such asandfood loss reductionan environmental-impact-reduction effectand further, support for sustainable agriculture.

Reducing food loss

First, dried vegetablesReducing food lossdirectly connect to. In Japan, about 4 million tons of still-edible vegetables are said to be discarded annually. "Off-grade vegetables" of low market value—for reasons like irregular shape or blemishes—can also be reborn as delicious, long-storable food when dried. In fact, as a notable initiative, there's a move toupcycle off-grade vegetables into dried vegetables, linking food-loss reduction with farmer support. Because drying enables storage at room temperature for more than six months, vegetables left over at harvest need not be thrown away and can be supplied later to match demand. This is expected to reduce waste from harvest-volume fluctuations and stem the occurrence of food loss.

Reducing environmental impact

Next, dried vegetables alsoReducing environmental impactcontribute to. Fresh vegetables spoil easily and are prone to disposal during transport and storage, but dried vegetables resist decay, so they help reduce disposal loss across the whole supply chain. And because moisture is removed,weight and volume decrease, so transport efficiency rises, and as a result CO2 emissions from transport can also be reduced.

Because they need no refrigerated or frozen storage and can be distributed at room temperature, they're also advantageous in reducing energy use. Furthermore, reducing discarded food scraps curbs greenhouse-gas emissions from incineration. Raising shelf stability by drying vegetables also means making "food that doesn't rot" without preservatives, benefiting both the environment and food safety.

sustainable agriculture

Finally, using dried vegetables alsosustainable agriculturecontributes to. Giving new outlets to off-grade products and surplus produce increases farmers' income opportunities and helps stabilize their operations. One dried-vegetable initiative reports that "by putting value on vegetables that would otherwise have to be discarded, it also helps secure farmers' income and address agriculture's aging and successor problems."

A system of drying unsellable vegetables and buying them at fair prices is, in a sense,fair trade in the agricultural field, and it leads to higher producer motivation and support for generational change. What's more, in dried-vegetable form, produce can be sold year-round regardless of season, so farmers can secure a revenue source outside the harvest period too, enhancing agriculture's continuity. On the consumer side too, actively using domestic dried vegetables will, as a result, lead to reduced food mileage and support for local agriculture.

As shown above, dried vegetables area food material of high value not only for market expansion and meeting consumer needs but also from a sustainability standpoint. The positive sides of contributing to food-loss reduction and lower environmental impact are a social imperative that will be valued more and more, and they will continue to be a factor propelling the dried-vegetable market's growth.

Our analysis

On the sustainability point, this relates to the upcycling of off-grade vegetables we've worked on from the start. The distribution of fresh vegetables and products that don't keep well can, as a result, lead to secondary food loss discarded before or after end users pick them up. In that respect, long-storable items like dried vegetables are considered to contribute to reducing food loss.

That said, even off-grade products must be discarded if they're rotten. Also, having producers sort out only off-grade products can be a burden, and we believe buying regardless of grade reduces not only environmental impact but the producer's workload too. This point may differ from the off-grade vegetables commonly understood by the public.

Finally, while SDGs-related products are likely to keep increasing, we believe true sustainability is buying at fair prices and putting out products that also satisfy consumers, so at our company we thoroughly face dried vegetables through daily improvement.

Implications for the industry and the outlook ahead

Dried vegetables themselves are by no means a new product, but rediscovering and redefining the value they hold can capture new customer segments. For example, lifestyle-proposal-type commercialization is one idea, such as "a snack for getting vegetables' nutrition whole" or "a vegetable set ideal for the outdoors or emergencies." As the popularity ofuse-it-up portioned packsandand resealable packagingshows, product development that pursues consumer-minded usability boosts purchase intent. As an industry, it's worth investing in improving user experience—ingenuity in packaging form and size range, adding cooking-suggestion recipes, and so on.

Finally, there'sthe future outlook and responses to challenges. Market forecasts suggest high growth will continue, but challenges such as stable raw-material sourcing and improved quality-retention technology must be solved in parallel. Risk factors also exist, such as the impact of climate change on production and fluctuations in imported-material prices due to international affairs. Against these, conceivable measures include researching new drying technologies through industry-academia-government collaboration and securing stable supply through contract farming. For example,advanced freeze-drying technologyand the development of energy-efficient drying equipment can be expected to be effective on both quality improvement and cost reduction. And from the standpoint of raising domestic self-sufficiency,promoting the use of domestic raw materialswill likely be a theme going forward too. There are items (such as dried onion and garlic) for which much of the dried-vegetable raw material is imported, but capturing the rising domestic orientation to develop domestic growing regions and turn new crops into dried foods can also be effective as a differentiation strategy.

All told, the dried-vegetable market isa solidly growing industryand an important field supporting Japan's food and agriculture. Dried vegetables, spreading widely from instant foods to home tables, are a material that matches today's keywords of health, convenience, and the environment. By advancing value that balances consumer needs and sustainability across the industry, we can expect further market expansion and sustainable development.

References and sources：

Future Market Insight inc（2025/03/08）「Dehydrated Vegetable Market in Japan Insights 2023 to 2033」

The Japan Food Journal (2025/03/08)"Dried Goods, Marine Products, and Legumes Special"

The Japan Food Journal (2025/03/08)"Freeze-Dried Foods Special 2024"

Fortune Business Insight（2025/03/08）「The market size of dried vegetables」

Do well by doing good edited by Frau SDGs（2025/03/08）「Can "dried vegetables" save the climate crisis caused by food loss? [Part 1]」

Agriture（2025/03/08）「Why is there glucose in dried vegetables?」

Global Growth insights（2025/03/08）「The market size of dried vegetables」

Consult us about dried vegetables

At Agriture, we'll develop our business toward sustainable food sourcing and food-loss reduction—not only dried vegetables that upcycle off-grade vegetables, but also Kyoto vegetables and heirloom vegetables from other regions.

If your company is considering adopting dried vegetables, please inquire with us.

About OEM / wholesale

Project list

list of dried vegetables we handle

規格外野菜・自社野菜での商品開発をお考えの方へ：企画から加工・資材・パッケージ印刷・ノベルティまで、窓口ひとつでご相談いただけます。→ 商品開発ワンストップの詳細はこちら