Dried white green onion
TOC
Dried White Leek: product overview
A commercial dried vegetable made by slicing white leek grown by partner farmers in Kyoto, well-balanced between white and green parts, and drying it slowly at low temperature. Within a melting sweetness, the sharp pungency characteristic of leek remains firmly. Added to heated cooking, the sweetness stands out even more, and the bite when rehydrated is lighter than fresh leek, whetting the appetite. Drying makes even the perishable green part storable long-term, letting you stably offer the flavor unique to aromatic vegetables all year round.
Easy to use in stir-fries, soups, noodle toppings, and more, with good affinity with dashi, it is well suited to menu development that makes the most of aroma and sweetness. It handles both commercial and OEM applications. Even amid fluctuating fresh-leek prices and stock by season, dried white leek is valued for being usable year-round while keeping a steady cost and quality.
Three commitments Agriture values
01 A white-and-green mix for rich expression
A two-birds-with-one-stone design that lets you use at once the sweetness of white leek and the aroma and crisp texture of the green part. One raw material can be developed across ramen, Japanese food, and Chinese cuisine.
02 Year-round stable supply of an aromatic vegetable
Fresh green onion is perishable, and inventory management during busy periods is difficult. The dried product can be supplied at a stable price and quality regardless of season.
03 An aromatic material that sets a dish's flavor
As a condiment for dashi, soups, and rice bowls, it shines in a position that sets the outline of flavor. An aromatic vegetable with presence even in small amounts.
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
Six reasons to choose white leek
Grown in Kyotango, Kyoto Prefecture
White leek grown in Kyotango, Kyoto, with its temperature swings. A growing area excellent for the balance of sweetness and aroma.
White-and-green mix
A balanced design letting you enjoy at once the sweetness of the white part and the aroma and crisp texture of the green part.
Sweetness increases with heating
Added to stir-fries, soups, and stews, white leek's characteristic sweetness stands out even more.
Long-term storage
Even the perishable green part can be stored for 6 months at room temperature. It greatly eases inventory management of aromatic vegetables.
Small round-cut slices
A small-round-cut specification easy to handle as a condiment or ingredient. A light texture that does not over-rehydrate is also a feature.
No glucose added
The raw material is 100% white leek. Without adding sugars or preservatives, a simple ingredient listing can be achieved.
Product specifications
Item | Details |
|---|---|
Raw material growing region | Kyoto Prefecture (partner farm) |
Specification | Small round-cut slices |
Storage method | Room temperature (store away from high heat and humidity) |
Best-before date | 6 months from the shipping date |
Minimum lot | From 10 bags / 100 g |
Powder | Available |
Manufacturing period | December |
Customization support
We flexibly accommodate the following customizations to match your OEM product development. Please feel free to contact us for large-lot orders or consultations on specification changes. Even product concepts that can't be fully expressed with the standard specification can be supported by Agriture through combinations of drying conditions and cutting methods.
Item | Details |
|---|---|
Change in cut thickness | 10 kg or more |
Adjusting the white-green ratio | Consultation available |
Large-lot manufacturing | Advance consultation required three months before the manufacturing period |
Powder processing | Available |
Depending on the customization details, there may be constraints on raw-material procurement timing and lot size. Consulting us early to match white leek's peak season and production schedule makes production to your desired specification proceed smoothly.
About the raw-material white leek
Agriture's dried white leek is procured by forming long-term relationships with partner farmers within Kyoto. By managing it with links all the way to origin, grower, and variety, we maintain a system that delivers stable-quality commercial raw material every year.
BRAND
Variety:Kyoto-grown white leek (winter harvest)
PRODUCER
Producer:Partner farmers in Kyotango, Kyoto. They practice low-environmental-impact agriculture that makes use of homemade compost.
REGION
Growing region:Kyotango, Kyoto. The strongly chilling winter climate raises the sugar content of white leek.
CULTIVATION
Cultivation method:Open-field-grown winter-harvest white leek. Right after harvest, it is sent to the washing and processing line, sealing the fresh flavor into the dried product.
*Reference: OYAOYA product page
Agriture's low-temperature drying technology
At Agriture, to make the most of white leek's character, we use our own drying process that draws out moisture slowly at low temperature. It takes more time than high-heat drying, but the greatest merit is being able to treat the ingredient's color, aroma, and nutrition with care. Finely controlling the three factors of temperature, humidity, and airflow lets us draw an optimal drying curve for each ingredient—a feature of Agriture's low-temperature drying.
Raw material delivered from partner farmers is processed on an integrated line—washing, cutting, and drying—all on the same day. While reducing raw material loss, we lock the fresh flavor into the dried product. Being able to keep the time from harvest to processing short is a strength that comes precisely from having a processing base in the growing region of Kyoto.
We check the moisture value and color tone of each processed lot one by one, shipping only those that meet quality standards. Even for commercial lots, because we check on both visual and measurement fronts, the white-leek finish can be delivered at stable quality.
💡 TIPS | Drying-processing trivia
White leek is high in moisture, and if temperature management is mistaken, the pungent components fly off easily. Taking time at low temperature achieves a finish that removes moisture evenly while keeping the balance of sweetness and pungency.
Use scenes and OEM case studies
Dried white leek is used across a wide range of business types, from food makers to restaurants and EC mail-order brands. Beyond menus that make the most of the ingredient as-is, adoption is spreading as an OEM raw material for processed foods, seasonings, and blend products. Here we introduce representative use cases.
Toppings for ramen and rice bowls
An application increasingly adopted at ramen specialty shops and rice-bowl chains such as gyudon and seafood bowls, aimed at streamlining prep work. Fresh green onion poses on-site challenges of daily prep-volume adjustment and waste loss, but dried white leek can be stored at room temperature and topped as-is without rehydration, greatly reducing prep man-hours. Because slice width and dryness can be discussed to match commercial applications, specifications can be adjusted flexibly even when there are requirements for plating appeal or texture.
Base for soups and miso soup
An application easy to adopt as an umami base at food makers and restaurant-chain central kitchens handling the soup and broth-dish category. For fresh green onion, the larger the prep volume on-site, the greater the burden of pre-treatment and yield management, but dried white leek allows room-temperature storage and fixed-quantity addition, contributing to standardizing the cooking process. The natural sweetness drawn out by heating pairs well with Japanese, Western, and Chinese soup bases alike, and because we also handle prototyping from small lots, it can be put to use from the new-menu-development stage.
Frozen foods and chilled prepared dishes
On the production lines of frozen-food makers and chilled prepared dishes, fresh white leek poses challenges of unstable receipt due to seasonal fluctuation and prep / cutting man-hours that push up procurement costs. Because dried white leek allows long-term room-temperature storage, it is easy to hold inventory buffers, contributing to stabilizing production plans. Because it can be purchased in shapes tailored to the application, such as slices and small-round cuts, specifications can be discussed including line insertion and the rehydration step.
Retort curry and Chinese seasonings
For food makers and OEM makers producing retort curry and Chinese stir-fry sauces, a dried raw material where white leek's texture and aroma remain even after high-temperature pressure processing is an effective option in spec design. Fresh white leek poses challenges of quality variation by harvest time and refrigeration-management costs, but the dried raw material allows fixed-quantity purchase at room temperature, contributing to stabilizing blend amounts. Because cut shapes such as slices and mince can be discussed to match recipe requirements, a smooth transition from small-lot prototyping to volume-production lines can be considered.
About commercial OEM / processing consultations
To makers facing challenges in stable supply and cost management of aromatic vegetables, we propose year-round supply of domestic white-leek raw material. There is also a track record of use in commercial and OEM products. Being able to procure at a steady cost throughout the year, without being tossed around by fresh green onion's price fluctuations, is a strength unique to the dried product. The higher the aromatic-vegetable usage—ramen shops, izakaya chains, ready-meal makers, and the like—the more you can feel the effect of introducing dried white leek.
At Agriture, we also support launching private-brand products built around dried white leek and renewing existing products. From recipe design, prototyping, and spec-sheet preparation to package proposals, we run alongside you across the entire development process.
Custom-size support (change in cut thickness, shape adjustment): consultation available from orders of 10 kg or more. OEM support: available. Large-lot manufacturing: available (advance consultation required three months before the manufacturing period). We guide you consistently through everything from quotation to sample arrangement to match your requests.
Past initiative case studies are here
Please also see related initiative case studies and columns.
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
Q1. White leek or green onion—which should I choose?
This product mixes white and green, a balance type of aroma, sweetness, and texture. If you want to lean one way, please consult us.
Q2. How do I rehydrate it?
For soups and noodle dishes, adding it as-is is the rule. For stir-fries, a quick water-rehydration before heating softens the texture.
Q3. Is powder processing possible?
Yes. It can be used as an aromatic powder for seasonings and soup bases.
Q4. What is the minimum commercial lot?
It can be handled from 10 bags (1 bag = 100 g).
Q5. Why use domestic white leek?
It is because we emphasize the safety and brand appeal of domestic raw material, and the strong sweetness from Kyoto-grown temperature swings.
Q6. What is the shelf life?
Unopened, room-temperature storage is possible for 6 months from the shipping date.
Q7. When is the manufacturing period?
We produce it centered on December each year, timed to the peak season of winter-harvest white leek.
RETAIL
For those looking to purchase in small packs
For prototyping in small quantities or for in-store sales, we offer OYAOYA sister-brand dried white leek in small-bag sizes from 15g to 500g. It can also be used for tastings and gifts.
Samples and inquiries
We can also prepare trial samples first. For the initial transaction, samples are supplied for a fee. Please feel free to contact us for consultations on OEM development and stable supply as well.
Commercial-use dried vegetable OEM is here
Commercial vegetable powder is here
Recommended reading
- A Guide to All of Japan's Negi Varieties | The Difference Between Green Negi, White Negi, Kujo Negi, Shimonita Negi, and Wakegi, and Commercial Uses
- White negi powder
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