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 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… -
Dried radish
Product overview of dried radish. Using radishes carefully grown by young farmers in Kyotamba Town, Kyoto Prefecture. Radishes, characterized by a juicy sweetness and a red, glossy appearance, have their sweetness stand out even more when dried, and their flavor firmly remains even in heated cooking. Fresh rad… -
Overdone tomato
OEM of dried mini tomatoes. Raw material: Yarisugi Tomato. Growing region: Kumihama, Kyoto. Glucose: not used. Supply as raw material: possible. Powdering processing: not possible. Minimum lot: from 100 g. Super-concentrated dried tomato "a fruit-like sweetness brought out by acidity"—it’s as if you were tasting a berry-type dried fruit… -
Dried apple
Product Overview of Dried Apple A commercial dried fruit using "leaf-left Shinshu apple," grown naturally as-is. By growing it with the leaves left on, sugar production through photosynthesis is promoted, finishing with the flesh full of honey. This honeyed apple is cut into sticks and dice... -
Dried pear
Product Overview of Dried Pear (Nijisseiki Pear) Using the green pear "Gold Nijisseiki," grown at an orchard in northern Kyoto Prefecture. By drying this green pear—prized for a refreshing acidity and restrained sweetness—slowly at low temperature, the sweetness concentrates, with a faintly remaining acidity as an accent for a flavor both new and nostalgic... -
Dried mandarin
Product Overview of Dried Mandarin Dried chips made by drying Aichi-grown mandarins whole with the peel on. Because the outer peel contains many nutrients, it's finished with a specification that lets you take in the nutritional value whole. Peel-on processing readily produces bitterness, but with a commitment to variety selection and temperature management, the peel... -
Tomatoes for dashi
Domestic dashi-use dried tomato OEM. Raw material: tomato. Growing region: Kyotango, Kyoto. Glucose: not used. Supply as raw material: possible. Minimum lot: from 100 g. Three points of commitment for dashi-use tomato. 01 Redesigning pulp offcuts as an umami raw material—while tomato processing requires uniform pulp, on the other hand offcut trimmings… -
Dried wood ear mushroom
Product overview of dried kikurage (wood-ear). Kikurage is a material whose appeal is its distinctive crunchy texture and its low-calorie, healthy impression. Kyoto-grown kikurage in particular has fine-grained flesh and a firm bite, and its texture is not lost even when dried. Stir-fries, soups, dressed dishes… -
Dried zucchini
Product overview of dried zucchini. Zucchini is a vegetable characterized by a vivid green color and a fresh texture. Kyoto-grown zucchini in particular is tender and has little bite, so it suits pasta, salads, and grilled dishes. Drying concentrates its vivid color and flavor, and even when heated… -
Dried Kamo eggplant
Product Overview of Dried Kamo Eggplant. "Kamo eggplant," a traditional vegetable cultivated in the Kamigamo district of Kyoto for over 300 years. Its flesh is fine-grained and firm yet soft, with the property of resisting falling apart when simmered. Drying makes the flesh's firmness even stronger, with a refined aroma and sweetness standing out... -
Dried beetroot
Product overview of dried beets. Kyoto-grown beets, drawing attention as a superfood, are cut into two types—julienne and diced—and slowly dried at low temperature. Even after rehydration, a chunky texture and the natural sweetness unique to beets stand out. Drying softens the earthy smell characteristic of beets, and peeling… -
Dried white green onion
Product overview of dried white leek. White leek grown by partner farmers in Kyoto Prefecture is sliced with the white part and green part well balanced and mixed. By slowly drying at low temperature, it is finished so that, within a melting sweetness, the pungency characteristic of leek that gives a sharp note firmly remains. Heated cooking…
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