Dried Momonosuke
TOC
Product Overview of Dried Momonosuke Turnip
The Momonosuke turnip, true to its name, is a turnip with a peach-like color and a smooth texture. In particular, using the sweet Kyotango-grown Momonosuke turnip gives it a juiciness and gentle sweetness, and it is used broadly from raw eating to cooked dishes. Drying concentrates that smooth texture and gentle sweetness, making it ideal as an ingredient that adds richness and color to dishes.
Made into powder, it can also serve as a secret ingredient in soups and dressings, so it is useful for a wide range of product development beyond the food-and-beverage field.
Three commitments Agriture values
01 Kyotango-grown Momonosuke turnips cultivated by partner farmers
Momonosuke, characterized by peach-colored flesh and a thin skin, is grown by our partner farmers in Kyotango. By slicing it with the skin on and drying it at low temperature, we finished it into a form that can supply a soft sweetness and a beautiful pink color as a commercial ingredient over the long term.
02 Concentrating the skin's color and the flesh's gentle sweetness
The greatest appeal of Momonosuke is the balance between the pigment characteristic of red turnips and the sugar content of the juice. Taking time to remove moisture at low temperature concentrates the color and sweetness without losing them, achieving a texture that resists falling apart even after rehydration.
03 No glucose or preservatives whatsoever
We use no glucose coating to add sweetness, and no coloring or preservatives. Because we process the ingredient just as it is, it is a primary-processed material well suited to OEM development for food makers who want to keep label declarations simple.
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 as a commercial raw material
Rarity of the raw variety
Agriture's strength lies in reliably securing red-turnip varieties, which rarely reach supermarket distribution, in commercial lots. The peach-like color becomes a hook for product packaging and store shelves.
Good color retention
Thanks to low-temperature drying, a peach-colored gradation remains even after rehydration. Processed into pickles or vinegar-based preparations, the color develops even more vividly, contributing to photogenic menu items.
Gentle sweetness and juiciness
Because it is dried while retaining the sweetness and juiciness characteristic of red turnips, it can be finished into products with real ingredient presence simply by making it into salt or light pickles.
Reducing raw-material loss
Fresh red turnips tend to pose challenges of shelf life and transport cost, but the dried product allows room-temperature distribution. It can be used year-round as a colorful ingredient while reducing disposal loss.
OEM support for food makers
You can consult us on shape, cut, and packaging from the prototyping stage, and because we refine specifications while keeping records, quality stays consistent between prototype and mass production.
Prototyping from small lots
Because you can start from a minimum of 100 g in units of 10 bags, it is an ingredient scale easy to use for the early stages of new-product development or for test introduction of seasonal menu items.
Product specifications
Item | Details |
|---|---|
Raw material growing region | Kyoto Prefecture (partner farm) |
Specification | Rough cut |
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 and OEM support
Through cooperation with partner farmers and our own processing facilities, Agriture achieves stable raw material supply and high-quality manufacturing. We can flexibly accommodate OEM manufacturing and also handle consultations on specification changes and packaging.
- Custom-size support (cut-thickness changes, shape adjustments): consultation available for orders of 10 kg or more
- OEM support: available (from small-lot prototyping to mass production)
- Large-lot manufacturing: available (consultation required 3 months before the manufacturing period)
POWDER
We also offer powder products
Agriture offers not only dried vegetables but also a wide range of commercial vegetable powders. If you want to use them as an ingredient for dressings, sauces, or bakery products, please also see the powder product list.
Commitments to variety, producer, growing region, and cultivation
BRAND
Variety:Momonosuke (a red-turnip variety). A rare variety whose flesh turns peach-colored, with a thin skin that is easy to eat even raw.
PRODUCER
Producer:Partner farmers centered on Kyotango, Kyoto. Under climate conditions ideal for winter turnips, they grow the crop while checking quality field by field.
REGION
Growing region:Grown in Kyotango, Kyoto. With a marine climate along the Sea of Japan and clear temperature swings, it is an area where the sugar content characteristic of red turnips builds firmly.
CULTIVATION
Cultivation method:Cultivation by partner farmers centers on open-field growing. Harvested to match the December cold, the crop is moved promptly to the drying process at Agriture's processing facility.
*Reference: OYAOYA product page
Low-temperature drying that preserves the ingredient's character
At Agriture, to make the most of Momonosuke's flavor, color, and texture, we use a drying method that removes moisture slowly over time at low temperature. High-temperature hot-air drying can remove moisture in a short time, but it has the drawback of easily damaging aroma compounds, pigments, and heat-sensitive vitamins. Low-temperature drying retains as much of these components as possible while improving the material's shelf stability, and is characterized by the way the ingredient's inherent flavor rises when rehydrated.
💡 TIPS | Drying-processing trivia
Red-turnip pigment is anthocyanin-based, a material prone to browning if temperature control during drying is mishandled. At Agriture, slowly removing moisture at low temperature retains the peach-colored development while suppressing enzyme activity, finishing it into a state well suited to long-term storage.
Scenarios for Using Dried Momonosuke
Momonosuke is being adopted in a growing range of settings that make the most of its combination of color and sweetness. From restaurant menu development to food makers' OEM products and bakery creations, it can be used year-round as a colorful ingredient.
As a lead ingredient for pickles and light pickles
Simply rehydrate, then combine with vinegar and salt to pickle, and a photogenic peach-colored pickle is complete. It is adopted as a dish that fills the gap for colorful items in deli sections and restaurant lunch menus.
As color for takikomi and mixed rice
Cooked in while still dried, it lends the rice a faint pink and makes a charmingly pretty mixed rice. It is an ingredient usable across all four seasons for outing bento and seasonal set menus.
As a base vegetable for soups and potages
Rehydrated and then simmered in consomme or dashi, it becomes a red-turnip soup where a soft sweetness and richness spread. Finished as a chilled, vichyssoise-style dish, it also takes on a striking color.
As an ingredient for frozen prepared foods and deli products
Because it can be stored at room temperature, it is an ingredient easy to build into production lines for frozen prepared foods and deli products. As it makes the most of Momonosuke's distinctive color and soft texture, it suits developing salads and prepared dishes that aim for both color and easy eating. The ability to adjust softness by regulating rehydration is another easy-to-handle point.
An accent in confectionery and bakery
Made into powder, it also works as a coloring ingredient kneaded into butter cake, madeleine, and brioche dough. It can be used for developing new vegetable-sweets creations as well.
About commercial and OEM consultations
Agriture works with partner farmers in Kyotango, handling the stable supply and drying of Momonosuke turnips under an integrated system. From the prototyping stage through mass production, we provide one-stop support for raw-material procurement, processing, and portioned packaging.
Past initiatives and adoption projects can also be seen on the following pages.
- Past initiative case studies are here
- Commercial dried vegetable OEM here
- Commercial vegetable powder here
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 About Dried Momonosuke
Q. What is the minimum lot for dried Momonosuke, and the volume per bag?
A. For commercial use, we can do business from a minimum of 10 bags at 100 g per bag. We can accommodate small lots even at the prototyping and test-adoption stage, and for mass production you can consult with us on package specifications and lot quantities.
Q. What is the commercial price range?
A. The price varies with the raw material market, specifications, lot size, and cut specifications. When you inquire, we will propose a quote to match your desired specifications and lot, so first let us know your required conditions.
Q. What is the lead time from order to delivery?
A. Stocked items can be shipped in about a few days to a week. For made-to-order or custom specifications, there are cases where we ask for a lead time of about two weeks to a month, including raw material preparation and the drying process. Consulting early provides reassurance.
Q. Can you obtain a certificate of origin for the raw material?
A. Depending on the client's request, we can prepare a certificate of origin for the raw material. Since there are cases where we can provide it together with the cultivation information of partner farmers, please let us know the documents you need in advance.
Q. Can you handle food-sanitation and HACCP compliance and export-oriented support?
A. Agriture's processing carries out hygiene management in line with the HACCP approach, and you can consult us on dried vegetable raw materials for export as well. Please also consult us on confirming requirements by destination country and label support when you inquire.
Q. For an OEM request, in what flow should I consult?
A. First, let us know your product image, lot quantity, and desired delivery date via the inquiry form. After a hearing, we propose prototyping, a quote, and a production plan, and once you approve, we schedule mass production—this is the general flow.
Q. Can you handle custom specification changes such as cut size and shape?
RETAIL
For those looking to purchase in small packs
For those who want to try commercial use from a small quantity, or buyers who want to develop it for retail, our partner brand OYAOYA sells 100 g and 500 g retail packs. They can also be used to check the flavor and finish of dried Momonosuke turnip.
Yakuzen properties (for fresh Momonosuke)
The Momonosuke turnip, as a member of the turnip family, is a vegetable long familiar in yakuzen. As an ingredient that supports the circulation of qi in the body, it offers hints for recipe development when you want to regulate your condition.
In yakuzen, turnips are considered an ingredient to incorporate when you want to regulate the stomach and intestines and are concerned about indigestion or a heavy stomach. They are also expected to help expel excess dampness, making them a material well suited to menu proposals in seasons when swelling is a concern.
💡 TIPS | Yakuzen trivia
Making the most of vegetables including Momonosuke in a yakuzen way is fundamentally about adjusting to constitution and season. Because dried vegetables can be stored at room temperature, they are a material easy to build into yakuzen recipe prototyping and product development.
Rather than warming or cooling the body, it is positioned as having a nature that regulates the circulation of qi, and its appeal lies in being usable year-round in ways matched to the season.
YAKUZEN
For those who want to know more about Momonosuke from a yakuzen view
At Yasai Yakuzen, a specialist supervisor explains the properties of seasonal turnips and hints for eating them. It is a page that serves as a reference for those who want to build product concepts from a yakuzen perspective.
Download the product catalog
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