Radish powder
Radish powder is a raw material that dries and finely powders domestic radish (hatsuka-daikon), aiming to evenly spread radish's characteristic vivid pink-to-red color and its sharp pungency into seasonings, dressings, salad mixes, and confectionery dough. It is one of the few vegetable powders that can make use of the red-pink color derived from anthocyanin pigment, and suits color-focused powder mixes and colorful foods. At Agriture, from the same raw material asDried radish(a type that keeps the slice shape), we powder it by adding a fine-powdering process.
It can be developed widely as a raw material that makes use of both color and pungency—salad topping powder, seasonings, Japanese-style dressings, and coloring for confectionery. Prototyping is supported from 1 kg of raw material.
TOC
Three commitments of Agriture's radish powder
For radish powder, retaining the freshness of the red-pink color and the pungency determines quality. At Agriture, we manage everything from drying and grinding to packaging at our own processing plant, aiming for a finish that achieves both vivid coloring and a well-balanced pungency.
1. Low-temperature processing that protects anthocyanin pigment
Radish's vivid red-pink color derives from anthocyanin-type pigments, which have the property of fading easily with heat, light, and oxygen. By finishing from the raw material's drying stage in the low-temperature range and operating under conditions that suppress heat generation during grinding, we make it easier to keep a vivid pink color even after powdering.
2. Adjusting color depth by separating skin and flesh
Since the red-pink anthocyanin is concentrated in the skin, color depth can be adjusted by changing the blending ratio of parts—skin-only powder, powder containing a good balance of skin and flesh, and white flesh-only powder. For confectionery and seasonings that want strong color, we raise the skin ratio; for applications that value the balance of pungency and texture, we propose a whole blend. It is one of the few red-type materials among color vegetable powders.
A sharp pungency
The sharp pungency characteristic of the Brassicaceae family is concentrated, adding an accent to salad mixes, dressings, and seasonings, whether Japanese or Western.
Dispersibility in liquids and powders
It disperses evenly into dressings, mayonnaise, and confectionery dough. It enables a "dissolve in the color and pungency" way of use that is difficult with the slice shape.
Easy to build into colorful powder blends
Blended with other color-type powders such as Swiss chard (yellow) and broccoli (green), it is an easy material to incorporate as the red-type raw material of a colorful vegetable mix.
Use together with the ingredient-shape version
You can use them differently—dried radish for applications that want to keep the slice texture, and powder for applications that want to spread color and pungency evenly.
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 | Radish powder |
| Raw material | Radish (domestic) |
| Shape | Fine powder (dried and ground) |
| Appearance | A fine powder in pink to red (depth adjustable by skin ratio) |
| Aroma | The sharp pungency characteristic of Brassicaceae and a light green-leaf aroma |
| 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 | Skin only (color-focused) / skin + flesh (balanced) / flesh only (white powder) |
| Blend design | Colorful-mix prototyping with other vegetable powders, salt, and spices |
| Packaging form | Commercial bulk, sticks and small bags, spice jars, canisters, and more |
| OEM productization | Integrated support all the way to seasonings, dressings, salad mixes, and confectionery materials |
| 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)
Forapplications that make use of the slice's texture and appearance—salad toppings, soup ingredients, ochazuke ingredients—we recommend dried radish (a type that keeps the slice shape). A crisp presence that cannot be obtained with powder comes alive.
Commitments to variety, grower, and growing region
Radish is a root vegetable of the genus Raphanus in the Brassicaceae family, long cultivated as "radish" in the West and "hatsuka-daikon" in Japan. Depending on the variety, the skin color is diverse—red, pink, white, purple—which affects the coloring when powdered.
Main growing region
| Growing region | Features |
|---|---|
| Nagano Prefecture | Highland-grown radish. Vivid skin color |
| Chiba Prefecture | A main growing region for commercial radish. Supports stable supply |
| Kyoto Prefecture | A Kyoto-vegetable-type specialty variety. Supports small-lot raw material |
| Hokkaido | Summer-autumn radish. Large grains and deep color |
Using varieties differently
Red-type radish suits color-focused powder; purple-type radish can make a deeper red-purple powder. White-type radish suits pungency-focused white powder and can be used in applications that want to add only pungency without color (white-type dressings, Japanese-style seasonings).
Powdering technology and quality control
For radish powder, retaining color and pungency determines quality. At Agriture, we manage everything from drying and grinding to packaging in an integrated way.
Countermeasures against anthocyanin fading
The anthocyanin pigment contained in the skin fades easily with heat and light, so to prevent the red-pink color from shifting toward brown due to friction heat during grinding, we adjust the size, rotation speed, and rest time of the grinding lot. We can also make use of the property that combining it with acidic conditions (vinegar, lemon juice, etc.) makes the coloring vivid.
Separate processing of skin and flesh
For applications that want strong color, we can design part-by-part powdering with a raw material blend that raises the skin ratio; for applications that value pungency, with a raw material blend that raises the flesh ratio. At the prototyping stage,
Light-blocking, sealed packaging
Since light and moisture degrade both color and pungency, we adopt light-blocking aluminum bags for commercial bulk and light-blocking film for small bags and sticks, and propose specifications that assume storage at the store and warehouse.
TIPS: Formulations that make the most of radish powder
In dressings, 1–2% per 100 g of oil and vinegar gives a faint pink color and a sharp pungency. Combined with acidic liquids such as vinegar and lemon juice, the anthocyanin coloring becomes vivid, so it suits cold soups and chilled dressings. In confectionery dough, kneading in 1–2% relative to the flour makes the pink color more likely to remain after baking. In colorful powder mixes, a three-color blend of radish (red) + Swiss chard (yellow) + broccoli (green) lets you design a natural, vegetable-derived color palette.
Use cases and adoption examples
Since the powder disperses evenly into liquids and powders, it expands into applications that the slice shape cannot reach. We organize the applications we are consulted about often. For colorful vegetable mixes, herb salt, and the like, we carry out mixing and bagging at specified ratios in an integrated way.
Related articles and other vegetable raw materials
Vegetable powders and related raw materials handled by Agriture. Please use them for blend design with radish.
- Dried radish: A type that keeps the slice shape
- Swiss chard powder: Colorful vegetable powder
- Broccoli powder: Green powder
- Red shiso powder: A vivid red-purple Japanese-style powder
- 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 is the difference between dried radish (slice shape) and powder?
Dried radish is a type that keeps the slice shape and suits applications that make use of texture and appearance—salad toppings, soup ingredients, ochazuke. Powder, being a fine powder, suits applications that want to spread color and pungency evenly—dressings, seasonings, confectionery dough, colorful powder mixes.
How vivid does the color come out?
A raw material blend that raises the skin ratio finishes into a vivid pink-to-red powder. Combined with acidic conditions (vinegar, lemon juice), the color comes out more vividly, while under neutral to alkaline conditions it shifts toward purple. If you want to bring out strong coloring, we recommend combining with acidic conditions.
Can you powder the skin and flesh separately?
Yes. Skin only (color-focused), skin + flesh (balanced), and flesh only (white powder)—at the prototyping stage we can compare multiple ratios according to your product's concept.
Can you pre-blend with other vegetable powders and deliver?
Yes. We support pre-blending with other color-type powders such as Swiss chard and broccoli. For colorful vegetable mixes, herb salt, and the like, if you share the formulation you are aiming for in the final product, we will mix and bag at that ratio.
What is the minimum prototype lot?
We accept prototyping from 1 kg of raw material. For mass production and OEM, we propose quotes and delivery times individually. You can consult us in an integrated way all the way to final productization such as seasonings, dressings, salad mixes, and confectionery materials.
Please tell me the best-before date and how to store it.
The best-before date is about 6 months from the shipping date. Since the color fades easily with light, before opening store it in a cool, dark place at room temperature, avoiding high heat, humidity, and direct sunlight. After opening, transfer it to a sealed container and use it up within a guideline of 1–2 months.
What applications are you consulted about often?
We are consulted often about pink dressings, salad seasonings, colorful powder mixes, and coloring for confectionery and bakery. As one of the few vegetable powders that can add a naturally derived red-pink pigment, prototyping in natural-type foods is increasing.
