Dried komatsuna
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Product Overview of Dried Komatsuna
Using komatsuna with little peculiarity grown by partner farmers in Kyoto, wedry the leaves and stems separately, making it possible to use them differently to suit the application or texture. Because we dry it slowly at low temperature,the creamy sweetness and highly aromatic flavor remain just as they are, letting you enjoy a freshness close to raw.
With a depth of flavor that holds its own even against strongly seasoned dishes, and its bitter aroma standing out,it adapts to any genre of menu, Japanese, Western, or Chinese. It is prized for salads, stir-fries, namul, and soups, as well as for standing side dishes and prepared-food processing.
Three Commitments Behind Our Dried Komatsuna
01 Drying the leaves and stems separately
Komatsuna differs greatly between leaf and stem in both texture and moisture content. At Agriture, by drying the leaves and stems separately, we apply the optimal drying conditions to each, finishing it into a raw material that can be used differently to suit the application.
02 Low-temperature drying that keeps aroma and color
Leafy vegetables are heat-sensitive, and ordinary drying dulls the color and drives off the aroma. At Agriture, by drying slowly at low temperature, we keep the vivid green and the bitter, highly aromatic flavor characteristic of komatsuna.
03 Designed as an all-purpose vegetable usable across Japanese, Western, and Chinese cuisine
Because komatsuna has little peculiarity, it blends not only into Japanese cuisine but also into Western and Chinese menus. It is adopted in food processing across a wide range of genres, including namul, soup, pasta, and jeon.
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
Features of Commercial Dried Komatsuna
Grown in Kyotango, Kyoto Prefecture
We use komatsuna with vivid leaf color and little peculiarity, grown in an environment managed by our partner farmers.
Using leaf and stem differently
The leaves are soft, the stems crisp. By drying each part separately, it becomes a practical raw material usable to suit each application.
Creamy sweetness
By drying slowly at low temperature, the creamy sweetness unique to komatsuna remains. It is a flavor other dried greens do not have.
No glucose added
A specification that dries the ingredient just as it is. Additive-free and uncolored, it is a raw material easy to repurpose for health-conscious products as well.
Development into retort and frozen prepared foods
Quick to rehydrate, with physical properties that also suit retort sterilization and frozen storage. The design makes it easy to adopt as a green-leaf material for commercial prepared foods.
As a nutritional-fortification material
Komatsuna, which contains plenty of calcium, iron, and folate, is a raw material easy to build into designs as a green-leaf fortification material for products you want to nutritionally strengthen.
Main use
It can be used for namul, dressed dishes, and stir-fries (easy to use leaf and stem differently), as an ingredient for soups and miso soup (rehydrating quickly with its flavor coming alive), for development into frozen prepared foods, cup soups, and retort products, and as an OEM product ingredient (as a pre-cut green-leaf material or nutritional-fortification material).
Product specifications
Item | Details |
|---|---|
Raw material growing region | Kyoto Prefecture (partner farm) |
Specification | Leaf/stem separate processing (short strips, 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 | Winter |
Commercial komatsuna powder is here
Customization support
Custom size support (cut-thickness change, shape adjustment): can be discussed for orders of 10kg and up. OEM support: available. Large-lot production: available (consultation required 3 months before the production period).Past initiative case studies are here。
POWDER
Komatsuna powder is also available
Komatsuna powder is used broadly for nutritionally fortified aojiru, baked goods, pet products, and more. Product plans combining it with dried komatsuna are also possible.
Variety, grower, origin
BRAND
Cultivar:Komatsuna (Brassica rapa var. perviridis). We select varieties suited to processing, with vivid leaf color and little peculiarity or harshness.
PRODUCER
Producer:Partner farmers in Kyotango, Kyoto. Aiming for agriculture kind to the environment and people, they grow their crops using homemade compost.
REGION
Production area:Kyotango, Kyoto. A growing region where high-freshness leafy vegetables can be harvested in the cool-climate winter.
CULTIVATION
Cultivation method:A recycling-oriented cultivation using homemade compost, practicing vegetable-making that draws out the power of the soil.
*Reference: OYAOYA product page
Low-temperature drying that keeps a leafy freshness
Leafy vegetables dried all at once at high heat dull in color and lose their aroma. At Agriture, by removing moisture slowly over time at low temperature, we keep the leaves' green and aroma, achieving a freshness close to raw.
💡 TIPS | Drying-processing trivia
The green of leafy vegetables comes from chlorophyll, a pigment weak to heat and acid. Because high-temperature drying causes yellowing to progress all at once, low-temperature drying at around 40℃ is the key to keeping the color. Blanching komatsuna briefly before drying can further stabilize color and flavor.
Use cases
Ingredient for miso soup and soups
As an ingredient for cup soups and instant miso soups, it is a material easy to adopt for food makers and ready-meal delis. Fresh komatsuna requires washing, cutting, and freshness management, but with the dried product, bulk room-temperature storage is possible, and it finishes as a vividly green ingredient just by hot-water pouring or adding after cooking. As a differentiating ingredient that makes the most of a bite and color different from freeze-dried, it can also accommodate OEM specification study from small lots.
Namul, dressed dishes, stir-fries
This is a use easy to adopt as a standing ingredient at prepared-food makers and deli/bento chains. Fresh komatsuna burdens the site with disposal risk from fluctuating prep volumes and prep labor, but with the dried product, bulk room-temperature storage lets you rehydrate only the needed amount in hot water for immediate use, contributing to yield stability. The crisp texture after rehydration works for namul, ohitashi, and stir-fries alike, and it can be OEM-supplied in specifications to your requirements for cut shape and length, so please consider it for material procurement of PB products and prepared-food sets.
Western and Korean dishes such as pasta and jeon
This is a use with a spreading track record of adoption at food makers and restaurant chains considering blending it into pasta sauces or jeon batter. Fresh komatsuna poses production-line challenges of condition unevenness by purchase lot and prep labor, but with the dried product, bulk room-temperature storage and fixed-quantity blending are possible, letting you maintain stable quality regardless of season. Because it has little peculiarity and pairs well with oil- and dairy-based sauces, it is easy to build into a wide range of menus across Western and Korean cuisine, and cut shape can also be discussed to suit the application.
As a nutritional-fortification material
This is a material with growing adoption at supplement and health-food makers wanting to promote health functionality, and at care-food and hospital-food sites requiring assured nutritional balance. Fresh komatsuna discolors easily and is prone to storage loss, but the dried product can be supplied in powder or flake form, and the ability to stably fix-blend iron, folate, and calcium is a deciding factor for raw-material adoption. Because we also handle small lots, you can consult us from the new-product prototyping stage.
How to Use Commercial Dried Komatsuna
Komatsuna is a green combining nutrition, color, and ease of use, adopted for a wide range of applications such as commercial instant soups, frozen prepared foods, and nutritional supplements. Please also refer to the related cases below.
- Heirloom vegetables of the Kanto area: complete guide! Features and how to obtain them explained
- A Vegetable Intake Guide for Expectant Mothers | How to Supplement Folate and Iron with Dried Vegetables
- 5 reasons vegetables are necessary for strength training｜Protein alone is not enough
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 (FAQ)
Q. About what is the minimum lot?
A. You can try it from 10 bags / 100 g. For ongoing adoption, discussions center on units of 1 kg and 10 kg.
Q. Can you give me a rough price range?
A. It varies with lot, packaging, and shape. We will provide a quote together with a sample request.
Q. How long is the lead time?
A. Around two weeks for stocked items. For planned production timed to the winter harvest, we recommend consultation from three months ahead.
Q. Can you disclose the origin of the raw material?
A. It is grown by partner farmers such as those in Kyotango, Kyoto. An origin certificate can also be discussed.
Q. Are you HACCP-compliant?
A. At our own factory, we conduct hygiene management based on HACCP principles.
Q. Is OEM of komatsuna powder on its own possible?
A. Yes. Komatsuna powder has a track record in nutritional fortification, aojiru, baked goods, and more.
RETAIL
For those looking to purchase in small packs
For those who first want to try the flavor or use it for home cooking, please use the online shop of our sister brand OYAOYA. It is sold in a wide range of sizes from 10 g to 500 g.
Recommended reading
- Complete Guide to Heirloom Vegetables of the Kanto Region（Sustainable）
- A Vegetable-Intake Guide for Pregnant Women（Sustainable）
- 5 Reasons You Need Vegetables for Strength Training（Sustainable）
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