White negi powder
White negi powder is a raw material made by drying and finely powdering domestic white negi (long negi), aimed at spreading white negi's sweetness and aroma evenly into ramen soup, dressings, soups, and seasonings. It enables a use—"dissolving only aroma and sweetness into liquid"—that's hard with chopped negi, and can be rolled out widely as soup powder, instant foods, and seasoning bases. At Agriture,Dried white green onion(a type that keeps the chopped shape) is powdered from the same raw material by adding a fine-grinding step.
It can be used as a foundational raw material indispensable to developing powder-based seasonings—ramen soup, instant miso soup, Japanese-style dressing, seasonings. Prototyping is supported from 1kg of raw material.
TOC
Three points of care in Agriture's white negi powder
For white negi powder, retaining aroma components and the sweetness balance determines quality. At Agriture, we manage drying, grinding, and packaging at our own processing facility, aiming for a finish with little lot-to-lot variation.
1. Drying that draws out negi's characteristic sweetness
The sugars in white negi's blanched white part vary greatly in how their sweetness comes out depending on drying conditions. By finishing it in a low-temperature range from raw-material pre-treatment and running the grinding step under heat-suppressing conditions, it finishes with sweetness and a mellow aroma retained in the powder. A design that curbs the "scorched smell" and "grassy note" common in negi powder. Suited to formulation development of powdered seasonings, such as instant soup ingredients combining salt, dashi powder, and white negi.
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
Characteristics of commercial white negi powder
White negi's sweetness and aroma
Negi's characteristic sweetness and toasty aroma are concentrated, adding depth to soups, dressings, and seasonings. It also works to add richness to meat and fish dishes.
High dispersibility into liquids
It disperses evenly into ramen soup, instant miso soup, and dressings, enabling a use—"dissolving in aroma and sweetness"—that's hard with chopped negi.
A core ingredient for seasoning blends
Supports pre-blending with salt, dashi powder, and other spices. Usable as a foundational raw material in developing instant soup ingredients, Japanese-style seasonings, and powdered seasonings.
Year-round supply available
Unaffected by fresh negi's freshness and price fluctuations, it can supply a stable flavor year-round as a powder. An ingredient easy to handle in commercial and OEM projects.
Use together with the ingredient-shape version
Dried white negi for uses where you want to keep the chopped-negi texture; powder for uses where you want to spread aroma and sweetness evenly—used per purpose.
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 | White negi powder |
| Raw material | White negi (domestic, long negi) |
| Shape | Fine powder (dried and ground) |
| Appearance | Pale cream to yellowish-white fine powder |
| Aroma | Negi's characteristic sweetness and toasty flavor |
| 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 |
Customization support
| Item | What we support |
|---|---|
| Part specification | Blanched part only (sweetness- and aroma-focused) / green-leaf part included (color and flavor balance) |
| Blend design | Pre-blend prototyping with salt, dashi powder, and other spices |
| Packaging form | Commercial bulk, sticks and small bags, spice jars, canisters, and more |
| OEM productization | Consistent support from ramen soup, instant miso soup, dressings, to seasonings |
| Raw material supply | Besides our own raw material, we also support contract drying and grinding at a specified growing region |
For those who want to make use of texture (raw material shape version)
For ramen ingredients, clear-soup ingredients, onigiri fillings, and the like,uses that leverage chopped negi's texture and appearanceare best served by dried white negi (a type that keeps the chopped shape). The negi's presence, which powder can't deliver, comes alive.
Commitments to variety, grower, and growing region
White negi (long negi) is a vegetable of the genus Allium in the Amaryllidaceae family, with the "deep-planted negi" type—lengthening the blanched white part by hilling soil—being mainstream. Depending on cultivar, sweetness intensity, pungency, and aroma depth differ.
Main growing region
| Growing region | Features |
|---|---|
| Chiba Prefecture | Japan's largest white negi producing area. Year-round shipping for stable supply |
| Saitama Prefecture | Famous for Fukaya negi. Strongly sweet and tender |
| Ibaraki Prefecture | A main producing area for summer-autumn negi. Firm aroma |
| Kyoto Prefecture | A producing area including the Kujo negi lineage. Supports Kyoto-vegetable-character raw material |
Using varieties differently
Fukaya negi and Shimonita negi are strongly sweet, suited to powder for confectionery and dressings. Common deep-planted negi has a good balance of aroma and sweetness, suited to ramen soup and instant foods. The Kujo negi lineage, powdered as a whole including green leaves, suits Kansai-style flavor design.
Powdering technology and quality control
For white negi powder, retaining sweetness and aroma determines quality. At Agriture, we manage drying, grinding, and packaging consistently.
Drying conditions that curb scorched and grassy notes
Because white negi's sugars can scorch and turn bitter with high-temperature drying, we base it on low-temperature-range drying and run conditions that also curb frictional heat in the grinding step. When including the green-leaf part, we adjust pre-treatment conditions to curb the grassy note, steering toward a finish where white negi's characteristic sweetness takes the lead.
TIPS: formulations that make the most of white negi powder
In ramen soup powder, allocating 10–20% white negi together with salt and dashi powder spreads negi's sweetness throughout the soup. In instant miso soup and clear soup, adding 0.5–1g per serving makes negi's aroma clearly perceptible. In dressings, a guideline of 2–3% per 100g of oil and vinegar makes negi's sweetness work as richness. In Japanese-style seasoning, a formulation of 60–70% salt + 15–20% white negi + 10–15% other spices can be applied to a base-seasoning powder for meat and fish.
Use cases and adoption examples
Because the powder disperses evenly into liquids and powders, it extends to uses that the chopped shape can't reach. Here we organize frequently consulted uses. We supply ramen-soup ingredients, seasonings, seasoning bases, and the like in a form that reduces on-site blending labor.
Related articles and other seasoning ingredients
Japanese-style powders and related raw materials handled at Agriture. Use them in your white negi blend design.
- Dried white green onion: a type that keeps the chopped shape
- Mustard greens powder: a sharp Japanese-style pungency
- yuzu powder: the refreshing aroma of Japanese citrus
- Myoga powder: the aroma of a Japanese-style condiment
- 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
What's the difference between dried white negi (chopped shape) and powder?
Dried white negi is a type that keeps the chopped shape, suited to uses that leverage texture and appearance—ramen ingredients, clear-soup ingredients, onigiri fillings. Powder, being finely ground, suits uses where you want to spread aroma and sweetness evenly—ramen soup powder, dressings, seasonings, seasoning bases.
Is there any scorched or grassy note?
With low-temperature drying and low-temperature grinding, it finishes with scorched and grassy notes curbed. We aim for a balance where the blanched part's sweetness leads, with a faint toastiness perceptible. When including the green-leaf part, adjustment to reduce the grassy note via pre-treatment is possible. We support pre-blending with salt, dashi powder, and other spices. For ramen-soup ingredients, seasonings, seasoning bases, and the like, if you share the formulation you're targeting in the final product, we'll mix at that ratio through bagging.
What is the minimum prototype lot?
Prototyping is accepted from 1kg of raw material. For mass production and OEM, we propose quotes and lead times individually. You can consult us consistently through to final products such as ramen soup, instant foods, dressings, and seasonings.
Please tell me the best-before date and how to store it.
The best-before date is about 6 months from the shipping date. Because it absorbs humidity easily, before opening store it in a cool, dark place at room temperature away from high heat, humidity, and direct sunlight. After opening, transfer to an airtight container and use it up within a guideline of 1–2 months.
What applications are you consulted about often?
We're frequently consulted about ramen soup powder, instant miso soup and clear soup, Japanese-style dressings, base-seasoning powders, and powdered seasoning bases. The ability to "dissolve aroma and sweetness into liquid"—something chopped negi can't do—is why it's chosen as a standard foundational raw material in powdered-seasoning development.
