Product lineup– archive –
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
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Dried Basil
Basil is a herb of the genus Ocimum in the mint family, characterized by a sweet, refreshing aroma with linalool as its main component. Dried basil is made by carefully drying domestically grown sweet basil at low temperature, retaining an aroma close to that of the fresh leaf in dried-leaf form. Pasta sauce, pizza, simmered dishes... -
Dried green papaya
Green papaya draws attention as a vegetable using the immature fruit, and because it contains a lot of the enzyme papain, its popularity as a health ingredient is rising. Dried green papaya carefully dries domestically grown fruit at low temperature, finishing it without losing flavor or nutritional components. Salads, stir-fries, soups, health... -
Dried papaya
Papaya is a tropical fruit prized for its light sweetness and aroma, and drying concentrates the flavor and brings out its natural sweetness. Dried papaya carefully dries domestically grown produce at low temperature, locking in the flesh's fibrous texture and tropical aroma as-is. Confectionery, granola, drinks... -
dried red shiso
Red shiso is characterized by a distinctive aroma and color, an aromatic vegetable indispensable to Japanese food culture. Dried red shiso slowly low-temperature-dries domestic raw material, locking in its vivid red-purple color and rich aroma as is. It's used in many ways—furikake and yukari, pickles, health teas, confectionery ingredients, and more... -
Dried nameko
Nameko is a mushroom characterized by a distinctive sliminess and aroma, indispensable for miso soup and simmered dishes. Dried nameko low-temperature-dries domestic nameko and, when rehydrated, reproduces its characteristic sliminess and umami. Easy to handle and long-storable, it's ideal for commercial soups, prepared dishes, retort foods, and more... -
Dried Maitake
Maitake is so prized for its strong aroma and umami that it's called "matsutake for aroma, shimeji for flavor," and it's highly rated as a dashi ingredient too. Dried maitake slowly low-temperature-dries domestic raw material, concentrating flavor and umami. Rehydrated, its thick, meaty texture returns, and it's suited to a wide range of dishes—stir-fries, takikomi rice, soups, and more... -
Dried mango
Mango is a tropical fruit prized for its rich sweetness and mellow aroma. Dried mango uses fully ripe fruit grown in Miyazaki Prefecture, locking in natural sweetness and aroma by drying slowly at low temperature. The flesh color is beautiful too, for confectionery, granola, smoothies, and drink to... -
dried celery
Celery has a distinctive aroma and refreshing crispness, indispensable as an aromatic vegetable for Western dishes and soups. Dried celery low-temperature-dries domestic raw material, retaining its aroma and color as is. Rehydrated, its crisp texture returns, and with good aroma it's usable in many ways—soups, sauces, prepared dishes... -
Dried Winter Melon (tougan)
Winter melon is a summer vegetable known for its mild yet gentle sweetness and juiciness. Our dried winter melon uses Kyoto-grown raw material carefully dried at low temperature, so it reproduces a natural texture and flavor even when rehydrated in stews and soups. Because it lets you handle high-moisture winter melon in a stable form, it is ideal for commercial kitchens and retort ... -
dried turmeric
ウコン（ターメリック）は、鮮やかな黄色と独特の香りが特徴のショウガ科植物です。乾燥ウコンは沖縄県産の原料を低温で丁寧に乾燥させ、クルクミンをはじめとする成分と自然な香りをしっかりと残しています。健康食品やサプリメント、スパイス原料、飲料... -
Dried mugwort
Mugwort is an aromatic herb long rooted in Japanese food culture, used widely in Japanese sweets, medicinal cuisine, and health teas. Dried mugwort is a raw material made by low-temperature drying domestic mugwort, sealing in its deep green color and aroma. It is suited to product creation that makes use of aroma and color—kusa mochi, dumplings, bath additives, herbal tea, and more... -
Dried yuzu
An ingredient made by carefully drying domestic yuzu, peel and all, retaining aroma and acidity as is. The aroma resists flying off even when heated, so it's usable in a wide range of foods such as confectionery and drinks. Adding just a little at the prep stage brings up yuzu's characteristic refined aroma, creating a natural afterglow that flavorings can't produce... -
Dried ginger
Made with young ginger so aromatic you're wrapped in a refreshing scent the moment it's dug up. Drying keeps its sharp, crisp pungency as is, with the aroma also intact. Beyond use as a raw material, powdering it lets you use it as a hidden flavor in various products... -
Dried Kujo green onion
A commercial dried vegetable made by slicing and drying at our own factory the Kujo green onion known as a Kyoto heirloom vegetable. The green onion’s original fragrance and sweetness are concentrated, and a crisp texture remains even after rehydrating. It is suited to commercial use, especially for Japanese delicatessen, soups, and to... -
Dried onion
Made with spring new onions grown at our partner farms in Kyoto Prefecture, which have overwintered and stored up sweetness. Slow low-temperature drying gently mellows the pungency, finishing with a fluffy sweetness and a melting texture. Add moisture and it's like a freshly cut new onion... -
Dried cabbage
Made with cabbage grown at our partner farms in Kyotango, Kyoto Prefecture. Cabbage grown in a land of temperature swings is strongly sweet with firm leaf quality. This is cut large and slowly low-temperature-dried. Rehydrated, it has a crispness like spring cabbage and a chewy... -
Dried mibuna
"Mibuna," a Kyoto heirloom vegetable also familiar in Kyoto pickles. Among them, mibuna cultivated in Hiyoshi Town—the designated production area for Kyo-mibuna—is a gem reputed to be aromatic, with a tangy heat like a herb. Drying softens the faintly bitter flavor, with the heat elevating the umami for a refined... -
Dried shiitake
Dried shiitake product overview. A commercial raw material carefully dried in three temperature stages, using shiitake grown at our partner farms in Kyoto Prefecture. Sliced thick, it combines a softer bite than typical dried shiitake with concentrated umami. Low in off-notes even when dried, once rehydrated it returns to fresh shiitake... -
Dried Shogoin daikon
"Shogoin daikon," a Kyoto heirloom vegetable born in the Shogoin area of Kyoto in the late Edo period. Its perfectly round, moisture-rich, soft flesh is resistant to falling apart when simmered and faintly sweet. Drying removes the moisture, producing a springy, bouncy texture and a refined richness and umami within the sweetness... -
Dried cucumber
A commercial dried vegetable made by slicing fresh cucumbers grown at our partner farms in Kyoto Prefecture and slowly low-temperature-drying them. Unlike fresh vegetables, rehydrated with water it offers a distinctive "crunchy" texture. A popular product with many repeat buyers even in individual mail order, yet also commercial... -
Dried spinach
Dried spinach product overview. A commercial dried spinach using "Bentenmaru" from Takii Seed's Phytorich series, known for distinctive cultivar traits. It has little of spinach's characteristic harshness and aku, with strong sweetness. Raw material grown by partner farms in Kyotango, Kyoto Prefecture, has its leaves... -
Dried carrot
Made with tender, mild yellow carrots that shine in dishes. Faintly sweet even raw, this cultivar concentrates an even richer natural sweetness when dried, finishing with a richness you'd hardly think came from a vegetable. Sweetness spreads with each bite, so you can enjoy it like a dessert... -
Dried mizuna
* Image 1 is mizuna, image 2 is Benihoshi mizuna. "Mizuna," a Japan-native vegetable long grown mainly in Kyoto. Agriture's commercial dried mizuna uses as its main raw material "Benihoshi mizuna" from the Phytorich series developed by a Kyoto seed maker, grown by partner farms in Kyotango, Kyoto Prefecture... -
Coconut nectar
Coconut Flower Nectar (Vietnam-Grown) | Commercial Natural Sweetener Wholesale. A natural liquid sweetener made using 100% organic coconut nectar grown in Vietnam's Mekong Delta, processed with vacuum concentration technology (low-temperature concentration at 55–60°C). Containing abundant minerals and electrolytes, with a faint... amid a gentle sweetness... -
Coconut sugar
Coconut Flower Sugar (Vietnam-Grown) | Commercial Raw Material Wholesale. A natural sweetener using 100% organic coconut nectar grown in Vietnam's Mekong Delta. Containing abundant minerals, amino acids, and polyphenols, it can be used in a wide range of food development as an alternative to refined sugar or honey... -
Dried peach
Product Overview of Dried Peach (Nagano-Grown) A dried fruit that slices fully ripe peaches grown by partner farmers in Nagano Prefecture, thoroughly removing the moisture to finish it with a crisp texture. Unlike the common semi-dry type, it has a crisp, light bite and, with each chew, a concentrated flavor spreads... -
Dried watermelon
Product Overview of Dried Watermelon (Nagano-Grown) Nagano-grown watermelon, nurtured by the temperature swings distinctive of high-altitude regions, is lavishly sliced and dried slowly at low temperature. By carefully finishing this high-moisture fruit, it concentrates watermelon's own juicy sweetness and a faint green aroma... -
Dried banana
Product Overview of Dried Banana (Okinawa-Grown Island Banana + Overseas-Grown) A dried banana made by using, as appropriate, the rare "island banana" grown by partner farmers in Okinawa and stably supplied overseas-grown bananas. Island banana is small but prized for its rich sweetness and acidity, with an appealing special-feeling flavor. On... -
Dried strawberry
Product Overview of Dried Strawberry (Kyoto-Grown) Fully ripe strawberries carefully grown by partner farmers in Kyoto Prefecture are sliced and dried slowly at low temperature. It concentrates the flesh's juiciness and rich aroma as-is, with a finish where a sweet-tartness spreads the more you chew. Strawberry's distinctive gorgeous aroma stands out, for top... -
Shimonita negi
Dried Shimonita negi product overview. Shimonita negi grown at our partner farms in Gunma Prefecture, using mainly the white part, is slowly low-temperature-dried. Leveraging the thick, meaty texture, it finishes with a melting sweetness that spreads with each bite and a distinctive rich aroma. Rehydrated, its plump texture... -
Dried Shima Rakkyo
Dried shima rakkyo product overview. This is dried shima rakkyo made from shima rakkyo, an Okinawan heirloom shima-yasai (island vegetable), concentrating its characteristic pungency and crisp texture. Low-temperature drying firmly preserves its distinctive aroma and pungency, and when rehydrated it offers a texture close to fresh. It keeps for a long time, and as a medicinal... -
Dried lemon
Product Overview of Dried Lemon A dried lemon using domestically grown lemons (Kyoto-grown, Ehime-grown), concentrating a refreshing acidity and aroma. Through low-temperature drying, it retains vivid color while locking in the peel's fragrance and the flesh's acidity as-is. Its slice shape is easy to use as-is, for top... -
Dried kiwi
Product Overview of Dried Kiwi A dried kiwi using Kyoto-grown kiwifruit, concentrating its sweet-tart flavor as-is. Through low-temperature drying, the vivid green and acidity stand out, with a finish that lets you enjoy natural sweetness. Drying drives off the fruit's distinctive moisture, giving a concentrated flavor... -
Dried broccoli
Dried broccoli product overview. This dried broccoli uses broccoli grown in Kyoto Prefecture, bringing out its vivid green color and umami. Slow low-temperature drying concentrates the bright green color and flavor while keeping a firm texture. Even after rehydration, its vivid color and bite ... -
Dried myoga
Dried myoga product overview. A dried myoga using Kyoto-grown myoga, bringing out its characteristic refreshing aroma and faint pungency. Slow low-temperature drying keeps its vivid color while concentrating the flavor. Rehydrated, you can enjoy a crisp texture, suited to condiments, dressed dishes, prepared... -
Dried Kaga lotus root
Product Overview of Dried Kaga Lotus Root. Kaga lotus root is a specialty of the Kaga region of Ishikawa Prefecture, a high-quality lotus root prized for its stickiness and sweetness. Especially by drying it, a fluffy texture and rich sweetness concentrate, giving dishes a deep richness. The stickiness is firmly felt even after rehydration, for simmered dishes, dressed dishes... -
Dried shikuwasa
Product Overview of Dried Shikuwasa Shikuwasa is a citrus specialty of Okinawa, prized for its refreshing acidity and pleasant bitterness. Especially by drying it, the aroma and acidity concentrate, so you can enjoy that flavor even after long-term storage. Because it's sliced and dried with the peel, the fruit's um... -
Dried Child Pepper (kodomo piiman)
Dried kodomo piman (children's bell pepper) product overview. Kodomo piman is a cultivar characterized by little bitterness and strong sweetness, a Phytorich variety developed by Takii Seed. Its small size and vivid green enhance a dish's color. Dried especially, the sweetness concentrates and the texture turns light... -
Dried karashina
Dried karashina product overview. Karashina is a vegetable characterized by a sharp pungency and a faint aroma. Kyoto-grown karashina especially has a strong aroma and a distinctive pungency that enhances dishes. Drying concentrates the pungency and aroma and enables long-term storage. Even rehydrated, the pungency firmly... -
dried thinned melon
Dried thinned melon product overview. Thinned melon is the immature fruit picked off during the melon's growth process. With a distinctive refreshing aroma and a crisp texture, it's used mainly in pickles, salads, and desserts. Drying concentrates its flavor and texture, and rehydrated it retains a distinctive... -
Dried pineapple
Product Overview of Dried Pineapple Pineapple's appeal is the sweet-tart flavor distinctive of tropical fruit. Especially by drying it, the sweetness and acidity concentrate tightly, and the fruity aroma stands out even more. Whether eaten as-is as a snack or as a confectionery ingredient... -
dried Swiss chard
Dried Swiss chard product overview. Swiss chard is a vegetable characterized by vividly colored stems and a flavor resembling spinach. Kyoto-grown Swiss chard especially has a juicy, mild flavor, used widely both raw and heat-cooked. Drying, its vivid... -
Dried Momonosuke
Product Overview of Dried Momonosuke Momonosuke kabu, as the name suggests, is a turnip prized for a peach-like coloring and a smooth texture. Especially because it uses the sweet Kyotango-grown Momonosuke kabu, it has juiciness and a faint sweetness, used widely from raw eating to heated cooking... -
Dried Manganji pepper
Product Overview of Dried Manganji Togarashi. "Manganji togarashi," a Kyoto vegetable originating in Maizuru City, Kyoto Prefecture, is a sweet chili prized for its thick-fleshed, large size and refreshing aroma. Even when dried, the flesh's thickness and hearty bite remain as-is, with a fresh aroma like a green chili and a clean flavor standing out... -
Dried kabocha squash
Dried kabocha product overview. Domestic kabocha grown at our partner farms in Kyoto Prefecture is cut into two types—julienne and large-cut—according to use, and slowly low-temperature-dried. Natural sweetness is packed in tight, and rehydrated you can enjoy a fluffy texture along with the ingredient's inherent flavor. Skin-on... -
Dried burdock (sasagaki)
Dried gobo product overview. Using salad gobo—a gobo eaten as salad—grown at our partner farms in Kyoto Prefecture, processed into a ready-to-use julienne type needing no aku removal. Retaining a toastiness reminiscent of soil-covered gobo and a natural flavor, slow low-temperature drying keeps gobo's inherent... -
Dried Orange carrot
Dried Orange carrot product overview. "Orange carrot," dyed a vivid orange to the core, is one of the "Phytorich" vegetable series developed by Takii Seed with abundant functional components. Thin-skinned, with a herb-like freshness amid the sweetness, is its hallmark... -
Dried Fushimi togarashi
Dried Fushimi chili pepper product overview. Made with "Fushimi chili pepper," a heirloom vegetable passed down in Fushimi, Kyoto since the Edo period. Non-pungent, with a crisp aroma and gentle sweetness, this green chili, when dried, brings out its hidden umami all the more, finishing soft yet with a chewy... -
Dried okra
Product overview of dried okra. We use okra “Herbie” cultivated by partner farmers in Kyotango, Kyoto. This variety is so tender it can even be enjoyed raw if scrubbed with salt (itazuri) and washed, and it is cut on the larger side from a fresh state and dried. Its color and shape resist breaking down even when heated, and the stickiness characteristic of okra… -
Dried komatsuna
Product overview of dried komatsuna. Using komatsuna with little bite that is grown by partner farmers in Kyoto Prefecture, and by drying the leaves and stems separately, using it differently according to use and texture is possible. Because it is slowly dried at low temperature, the creamy sweetness and fragrant flavor remain as they are, with a freshness close to raw…
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