Dried Kujo green onion

This is a commercial dried vegetable made using Kujo green onion, known as a Kyoto heirloom vegetable, sliced and dried at our own plant. The onion's inherent high fragrance and sweetness are concentrated, and a crisp texture remains even after rehydration. It suits commercial use, and is often used especially as an ingredient in Japanese prepared dishes, soups, and toppings; it is a specification easy to handle in processing and cooking settings.

Agriture's dried Kujo green onion, three points of care

Characteristics of commercial dried Kujo green onion

Product specifications

Customization support

At Agriture, cooperation with partner farms and our own processing facility achieve a stable raw material supply and high-quality manufacturing. We can flexibly handle OEM manufacturing and welcome consultations on specification changes and packaging. Custom-size handling (cut-thickness change, shape adjustment) is available for consultation from orders of 10 kg or more, and for large-lot manufacturing please consult us three months before the manufacturing period.

Commitments to variety, grower, and growing region

The raw material used in dried Kujo green onion is Kujo green onion grown by a partner farm in Kyotango, Kyoto Prefecture. A leading Kyoto vegetable dating from the Nara period, it is the variety with the oldest history as a green onion. In cooperation with the producer partner farm, we cultivate and harvest in a planned way during periods other than summer.

*Reference: OYAOYA product page

Low-temperature drying technology and quality control

Aromatic vegetables like Kujo green onion pose the difficulty that their aroma components are heat-sensitive, and high-temperature drying drives off the distinctive aroma. At Agriture we operate a low-temperature drying program dedicated to aromatic vegetables, pulling moisture out over time to finish it into a raw material that retains Kujo green onion's sweetness and aroma to the greatest extent. The small round-cut slices are the optimal size that keeps an appropriate texture even after drying.

Use cases and adoption examples

As furikake and topping ingredients

As a secondary raw material for furikake manufacturers and Japanese-style seasonings and soups, it is an ingredient that can stably supply the sweetness and aroma unique to Kujo green onion. Raw Kujo green onion's incoming volume readily fluctuates with harvest timing and weather, and the prep, washing, and cutting steps burden the site, but the dried product can be stored at room temperature and used year-round, and blend amounts are easy to control. It can be provided for OEM product development that makes use of the branded Kyoto vegetable's labeling value, and in shapes to suit the application, such as flakes or powder.

As a product raw material (rice crackers and Kyoto souvenirs)

This is a scene with a track record of adoption by rice-cracker and baked-goods manufacturers and confectionery OEM firms handling Kyoto souvenirs. Raw Kujo green onion has high moisture content and is difficult to disperse evenly into dough, but the powder specification stabilizes weighing and dosing and readily keeps flavor and a vivid green color even after baking, which is well received on-site. Because the brand messaging as a Kyoto-grown raw material can also be used in packaging labeling, it can be considered as a secondary raw material for premium souvenir lines that emphasize origin differentiation.

As a topping ingredient for restaurants

This is a use whose adoption benefits stand out at fast-turnover formats such as ramen specialty shops, set-meal chains, and gyudon and curry fast food. With raw Kujo green onion, disposal risk from misjudging purchase volume or from temperature changes is unavoidable, but the dried product can be used up only as needed as room-temperature stock, directly cutting loss cost. You can consider it in specifications to suit the menu served and the seat turnover rate, such as a freeze-cut type that can be topped as is without rehydration, or a slice type used after rehydration.

Product development with powder

As a secondary raw material for powder-based processed foods such as furikake, seasoning powders, flavored oils, and soup mixes, it has a track record of adoption by food manufacturers and EC brands. Raw Kujo green onion is difficult to homogenize in flavor and to grind, and yield control also takes labor, but a powder raw material stores at room temperature and is easy to blend by fixed amount, greatly lowering the barrier to introduction on the manufacturing line. Because messaging "made with Kyoto-grown Kujo green onion" directly links to packaging differentiation, it can also be used in product development that wants to foreground an origin brand, such as gift furikake and souvenir seasonings.

For instant noodles and instant foods

For instant noodle and instant soup manufacturers, it becomes a strong option when considering ingredient quality differentiation. Compared with common dried green onion, the sweetness and aroma unique to Kujo green onion readily persist even after rehydration in hot water, and it has a track record of adoption in premium lines and health-conscious brands. Because long-term room-temperature storage and fixed-amount use are possible, labor control at line dosing is easy, and we also handle prototype consideration from small lots.

Commercial usage and rehydration

The easiest way to use dried Kujo green onion is to sprinkle it as a condiment directly onto miso soup, soup, or ramen without rehydration. It is also excellent as a condiment for instant noodles, rehydrating just by pouring hot water and spreading the aroma of Kujo green onion. Adding it to dashimaki tamago or using it as an ingredient for negiyaki is also recommended.

When rehydration is needed, it rehydrates in about 5 minutes. When using it in prepared dishes or aemono, lightly drain the water after rehydration and then dress it with seasonings so the flavor does not become muddled. The powdered version can be mixed into flavored salt, seasoned oil, and furikake for product development with a uniform aroma.

Related cases and articles

• 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(OEM article)
• How to choose commercial Kujo green onion raw material: recommendations from a dried-frozen-fresh comparison(OEM article)
• A Collection of Ideas for Using Dried Kujo Green Onion Powder | What Is a Food OEM Material That Makes Use of Natural Green Color and Aroma?(OEM article)

Frequently asked questions

Yakuzen-style effects (in the case of raw green onion)

In the world of yakuzen, green onion is positioned as an "ingredient that warms the body." It is said to help ease discomfort caused by cold, and has long been enjoyed as an ingredient that promotes perspiration and is good for the early symptoms of a cold. Added to hot pots and soups, its natural sweetness spreads and it is said to warm the body from the core. Grilling the onion brings out its sweetness and roastiness, and it also plays a role in heightening a dish's appeal.

Winter Japanese leek gains sweetness and is characterized by a soft, melting texture. Adding it to hot pots and soups lets that sweetness enhance the whole dish and bring warmth. Cooked as grilled leek, its roastiness and sweetness stand out even more, adding color to the table. Fresh leek has a strong aroma and finishes dishes richly, a winter staple ingredient.

Unlike raw green onion, dried Kujo green onion can be stored at room temperature, so it is handy as a warming ingredient you can use right away even when you are not feeling well. As a secondary raw material for commercial warming soups and yakuzen hot pots, we can also handle consultations on menu development that incorporates a yakuzen perspective.

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(OEM article)
• How to choose commercial Kujo green onion raw material: recommendations from a dried-frozen-fresh comparison(OEM article)
• A Collection of Ideas for Using Dried Kujo Green Onion Powder | What Is a Food OEM Material That Makes Use of Natural Green Color and Aroma?(OEM article)
• Kujo green onion powder