dried red shiso

Red shiso is characterized by a distinctive aroma and color, an aromatic vegetable essential to Japanese food culture. Our dried red shiso dries Japanese-grown material slowly at low temperature, sealing in the vivid reddish-purple color and rich aroma just as they are. It is a highly versatile raw material usable in a variety of applications, including furikake, yukari, pickles, health teas, and confectionery materials.

Three Commitments Behind Our Dried Red Shiso

Agriture's dried red shiso is built with thorough quality design so it can be adopted as a commercial ingredient. Here we introduce three points we regard as particular strengths.

Characteristics as a commercial raw material

We summarize, from six perspectives, what advantages there are in choosing dried red shiso as an OEM ingredient. Use it as a reference both for replacing existing materials and for new-product development.

Product specifications (commercial)

The product's basic specs are as follows. Cut specifications and packaging specs can be individually adjusted on a contract basis, so please consult us to match your OEM requirements. We have organized raw-material origin, best-before date, production method, and minimum lot so they can be checked at a glance.

Customization support

For each OEM project, we respond flexibly to changes in cut shape, powdering, small-lot prototyping, blending, and packaging specs. In addition to the response table below, please consult us about individual adjustments to match your requirements.

Variety, grower, and origin information

Agriture's dried red shiso keeps quality stable through procurement from partner farmers and contract regions. Please also refer to this when you want to make use of origin information at the product-planning stage.

Low-temperature drying to protect the ingredient's natural flavor

At Agriture, to protect red shiso's aroma, color, and umami, we use low-temperature hot-air drying with finely controlled temperature and airflow. Our strength lies in retaining components easily lost in high-temperature drying, through process design matched to the material's nature.

Because we manage the whole process—from raw-material receipt to sorting, cutting, drying, and inspection—integrally at our own processing facility, we can keep lot-to-lot quality variation to a minimum. Combining procurement from partner farmers and contract regions lets us enter the drying process while the raw material is highly fresh, which also directly bears on the quality of the finish.

Commercial use cases

Because dried red shiso has ample aroma, texture, and umami even on its own, it can develop into multipurpose product development with a single ingredient. Here we introduce five representative scenarios.

Furikake and seasoning ingredient

It is a staple adopted as an aromatic ingredient for yukari furikake, red-shiso salt, onigiri mix, and the like. Drying and grinding concentrates the aroma and acidity characteristic of red shiso, and it can be finished into a specification that blends easily with salt and rice. Room-temperature storage and year-round stable supply are also prized by processing makers.

Wagashi and confectionery ingredient

It is used as a material that adds natural color development and Japanese-style flavor to nerikiri, uiro, macarons, cookies, gummies, and more. Because a reddish-purple color can be produced without relying on synthetic coloring, it suits designs for confectionery that promotes additive-free or natural.

Health tea and drink ingredient

It can be used as an ingredient for red-shiso tea, herbal tea, shiso juice, flavored water, and the like. Because color and aroma come out firmly even in hot-water extraction, it suits tea bags and dilution bases, and can be prepared stably regardless of season.

Pickle and umeboshi ingredient

It can be used as a Japanese-cuisine material for red-shiso-pickled umeboshi, shibazuke, and chopped red shiso. Because it is a dried product, measuring and blending are easy, and it can be incorporated into commercial prep without worrying about the seasonal concentration or freshness decline of fresh red shiso.

Natural coloring and functional foods

As a natural coloring material that makes the most of red-shiso-derived pigment, it can be developed for products that want to avoid synthetic colors. Because ingredient declarations can be kept simple, it can also be used as a coloring material for allergen-conscious products and functional foods.

Commercial usage and case examples

For commercial use, we can handle everything from 1 kg prototypes to 10 kg or more in full production. We have a track record of adoption as an OEM ingredient by furikake makers, confectionery makers, tea makers, and pickle makers.

At Agriture, we provide seamless support on our own line, from raw-material selection through primary processing, cutting, powdering, blending, and portioned packaging. Because we can accommodate spec adjustments to OEM clients' specification sheets and recipe design for new brand launches, you can entrust everything to us with confidence, from the prototyping stage through mass production and continuous supply.

We welcome first-time inquiries and considerations of switching from existing raw materials. For sample provision, quotes, and technical questions about the production process, feel free to reach out via the inquiry form.

Frequently Asked Questions (OEM / Commercial Dried Red Shiso)

We have gathered the questions we are asked most often about OEM and commercial dried red shiso. Please use them as a reference for your decision before contracting.

Yakuzen properties (for fresh red shiso)

From the yakuzen perspective, shiso (red shiso) has long been familiar as a vegetable that helps the "circulation of qi" and regulates the stomach and intestines.

紫蘇特有の爽やかな香りが特徴で、「巡り」「整え」「彩り」というテーマの商品開発と相性が良い素材です。

Because Agriture's dried red shiso is a low-temperature-dried product that keeps color and aroma, it can be adopted as-is as an ingredient for yakuzen tea, wellness furikake, Japanese herbal tea, and functional foods.