Chinese cabbage powder
Chinese cabbage powder is a raw material made by drying and then micro-pulverizing Chinese cabbage, a staple leafy vegetable, aimed at spreading flavor and richness evenly into hot-pot broth powders, soup bases, okonomiyaki flour, and pickle seasonings. It brings the trait of Chinese cabbage—sweetness that increases with heating—down to a size easy to handle as a powder, finished to disperse readily into both liquids and powders. At Agriture,Dried Chinese cabbageand makes it into powder by adding a pulverizing process.
Used alongside other leafy-vegetable powders (Cabbage powderandMizuna powder), Chinese cabbage's distinctive gentle sweetness and umami add depth to hot-pot and soup bases. Specifications can be finalized from small quantities in prototypes of hot-pot broth mixes, okonomiyaki flour, and seasonings.
TOC
Agriture's Chinese cabbage powder: three points of care
1. A drying design that draws out the sweetness during heating
When Chinese cabbage is heated, sugars come out and a gentle sweetness comes to the fore. We set the temperature range at the drying stage before powdering and remove moisture under conditions that don't destroy the sugars and umami components. The finished powder aims for a level where cabbage's sweetness and the richness of dashi rise the instant it's dissolved in hot water. In hot-pot-broth powders and soup-base uses, the strength is that you can leverage the ingredient's sweetness as is. In the direction of Chinese cabbage sweetness + green onion aroma + mushroom umami, you can advance prototypes of hot-pot broth mixes and Japanese-style soup bases from a single raw-material supplier.
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
Features of commercial Chinese cabbage powder
Micro-pulverizing lets it expand into use areas that the leaf shape or chopping can't reach. We organize the strengths unique to Chinese cabbage powder from six perspectives.
Dispersibility in liquids and powders
The graininess is barely noticeable even dissolved in hot-pot broth or soup, and it mixes evenly into okonomiyaki flour and dough mixes. You get the rise of sweetness and umami the instant it enters hot water, which the leaf shape can't produce.
Concentrates the sweetness that increases with heat
Chinese cabbage is a material whose sweetness is drawn out by heating in soup or hot pot. Powdering makes the sweetness spread easily even with short heating, functioning as the flavor foundation of hot-pot broths and soup bases.
Adds nutrients in small amounts
It's a material whose points of interest are typically β-carotene, vitamin C, and fiber, and a small powder blend can add vegetable-derived components to a recipe. Component values vary with conditions, but it can also be used as a base material for functional powder mixes.
Blends with vegetable powders
Pre-blendable with vegetable powders such as cabbage, green onion, shiitake, and carrot. Composite blend design for hot-pot broth mixes, Japanese-style soup bases, and okonomiyaki flour can be advanced all together from a single raw-material supplier.
Use together with the ingredient-shape version
For uses where you want to leave texture,Dried Chinese cabbage, and for uses that want to spread sweetness and umami evenly, use powder. You can also use both together in a recipe to achieve both an ingredient feel and flavor.
Product specifications (commercial)
The basic specifications at the prototype stage are as follows. Procurement lots, delivery dates, and packaging forms for mass production and OEM are settled through individual consultation.
| Item | Details |
|---|---|
| Product name | Chinese cabbage powder |
| Raw material | Chinese cabbage (domestically grown) |
| Shape | Micro-powder (leaves and cores dried and ground) |
| Appearance | A pale yellow-green to cream-colored fine powder |
| Aroma | The gentle sweetness and green-leaf aroma distinctive to Chinese cabbage |
| Net content | Individual quote according to use and lot |
| Best-before date | About 6 months from the shipping date |
| Storage method | Avoid high temperature, high humidity, and direct sunlight; after opening, seal and store in a cool, dark place |
| Processing plant | Our own processing plant within Kyoto Prefecture |
| Minimum prototype lot | From 1 kg of raw material |
| Main production lot | From 10 kg (by consultation) |
Customization support
| Item | Available | Details |
|---|---|---|
| Part specification | Specify from leaves / cores / whole | Leaves are strong in sweetness and color, cores in umami and fibrousness |
| Blend design | Pre-mixing of vegetable powders | Specified-ratio blending with cabbage, green onion, shiitake, carrot, etc. |
| Packaging form | From commercial bulk to small bags | Light-blocking aluminum bags, sticks and small bags, individual wrapping, and the like |
| OEM productization | End-to-end handling through the final product | Hot-pot broth powders, soup bases, okonomiyaki flour, seasonings, etc. |
| Raw material supply | Own raw materials + contract processing | We also handle contract drying and grinding at a specified growing region |
For those who want to make use of texture and shape (ingredient-shape version)
For soup ingredients, hot-pot ingredients, stir-fries, and otheruses that keep the texture of leaves and cores, dried Chinese cabbage (a type that keeps the shape) is suitable. The presence of Chinese cabbage that powder can't provide comes alive in the recipe.
Commitments to variety, grower, and growing region
Chinese cabbage is a leafy vegetable of the Brassica genus in the Brassicaceae family, with heading types at the center of consumption. It prefers a cool climate, is in season in autumn and winter domestically, and is supplied year-round via a growing-region relay. As a powder raw material, the balance of leaves and cores, sugar content, and moisture content affect the finish.
BRAND
At Agriture, using domestic Chinese cabbage as the raw material, we manage everything from drying through grinding and packaging at our own processing facility within Kyoto Prefecture. Our basic policy is a finish that leverages the flavor of the single raw material.
PRODUCER
Partnering with contract growing regions, we accept raw material after sharing variety, harvest timing, and storage conditions. From the prototype stage we record the raw-material lots and use them to reproduce flavor in mass production.
REGION
The main growing areas are Nagano, Ibaraki, Gunma, and Hokkaido. Chinese cabbage grown in a cool climate develops sweetness all the way to the core, giving richness when finished as powder. Through a growing-region relay, we can handle year-round raw-material sourcing.
CULTIVATION
We source raw material from both open-field and greenhouse cultivation to prepare for yield fluctuations due to climate change. We accept after setting guidelines for sugar content and moisture content, and ensure reproducibility in the powdering process.
Powdering technology and quality control
Preserving sugars and umami
Blasting off moisture all at once at high temperature scorches the sugars and browns them, tending to produce harshness. We set the temperature range at the drying stage and operate under conditions that balance color and sweetness. We also control the frictional heat during grinding, aiming for a finish where the powder doesn't get too hot. We move the finished powder promptly into light-blocking, moisture-proof packaging and propose specifications that assume storage at the store or warehouse. For commercial bulk we use light-blocking aluminum bags, and for small bags and sticks moisture-proof film.
TIPS: Guidelines for blends that make the most of Chinese cabbage powder
For hot-pot broth powders, a blend of about 10–20% of the total lets Chinese cabbage sweetness function as the foundation. For soup bases, allocating 15–25% to Chinese cabbage out of the combined powder amount with other vegetable and mushroom powders gives a homey richness. For okonomiyaki flour, adding a guide of 2–4 g per 100 g of wheat flour lightly lends the dough Chinese cabbage sweetness. For pickle seasonings, a blend of 2–5% mixed with salt is a usable range.
Use cases and adoption examples
Because powder disperses evenly into liquids and powders, it expands into uses the leafy-vegetable shape can't reach. We organize the uses we're most often asked about. We handle hot-pot broth mixes, soup bases, and more consistently—blending and bagging at your specified ratio. Because the blend can be locked in from the prototype stage before moving to mass production, spec drift is unlikely.
Related articles and other vegetable raw materials
These are the vegetable powders and related raw materials Agriture handles. Use them for blend design with Chinese cabbage.
- Dried Chinese cabbage: raw material that keeps the shape (for soup and hot-pot ingredients)
- Cabbage powder: a leafy-vegetable-staple blending partner
- Mizuna powder: a leafy-vegetable powder with a Kyoto-vegetable base
- Onion powder: richness for hot pot and soups
- Food OEM Directory: A consultation window for OEM projects
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
Frequently asked questions
How do you use dried Chinese cabbage (with shape) versus the powder?
Dried Chinese cabbage is a type that keeps the shape of leaves and cores, suited to uses that want to leverage texture and appearance, such as soup ingredients, hot-pot ingredients, and stir-fries. The powder, being micro-fine, suits uses that want to spread sweetness and umami evenly, such as hot-pot broth powders, soup bases, okonomiyaki flour, and seasonings. In some cases both are used together to achieve both an ingredient feel and a flavor foundation. Leaves-only powder is deep in color with sweetness and aroma to the fore, suited to soups and hot-pot broth powders. Powder including the cores is strong in fiber and umami, suited to seasonings and okonomiyaki flour. Depending on the product concept,
Can you pre-blend with other vegetable powders and deliver?
Yes. We handle pre-blending with vegetable powders compatible with hot-pot, soup, and seasoning families, such as cabbage, green onion, shiitake, and carrot. Share the blend you're aiming for in the final product, and we'll mix and bag it at that ratio.
What is the minimum prototype lot?
We accept prototypes from 1 kg of raw material. For mass production and OEM, we propose quotes and lead times individually. You can consult us consistently through to finished products such as hot-pot broth powders, soup bases, okonomiyaki flour, and seasonings.
Please tell me the best-before date and how to store it.
The best-before date is roughly six months from the shipping date. Because Chinese cabbage powder absorbs moisture easily, before opening store it in a cool, dark place at room temperature, away from high heat, humidity, and direct sunlight. After opening, transfer it to a sealed container and use it up within a guide of 1–2 months.
What applications are you consulted about often?
We're most often asked about hot-pot broth powders and soup bases, okonomiyaki flour and mix flours, pickle seasonings, and health foods and vegetable powder mixes. The reason it's used as a prototype material is that you can add the trait of Chinese cabbage—sweetness that increases with heating—to a recipe with a small powder blend.
