Shimonita negi
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Product overview of dried Shimonita leek
Shimonita leek grown by a partner farmer in Gunma Prefecture, using mainly the white part and dried slowly at low temperature. Making the most of its thick flesh, it finishes with a sweetness that seems to melt the more you chew and a distinctive rich aroma. After water rehydration it keeps a plump texture, and because heating increases the sweetness further, it is ideal for hot-pot and simmered dishes.
Since drying preserves freshness and flavor for the long term, you can enjoy the deep richness distinctive to Shimonita leek year-round, unaffected by season or growing region. It suits both commercial and OEM uses.
Three points of pride in dried Shimonita leek
01 Grown by a partner farmer in Shimonita, Gunma Prefecture
We contract directly with a partner farmer in the home of Shimonita leek — Shimonita, Gunma Prefecture — building an integrated supply chain from cultivation through processing. We carry the value of the regional brand straight into the dried raw material.
02 Uses mainly the white part
Uses mainly the white-stalk part, which is thick and turns meltingly sweet when heated. Finished as an ingredient with the presence to be the star of hot-pot and simmered dishes.
03 Aroma protected by low-temperature drying
To protect the rich aroma distinctive to Shimonita leek, we use a method that slowly removes moisture at low temperature. It is designed so that thickness and plumpness return even after water rehydration, and the sweetness is drawn out further by heated cooking.
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 Shimonita leek
Gunma-grown brand
Uses brand leek sourced from a partner farmer in Shimonita Town. A raw material that fits product designs bearing the regional name and product plans that want to appeal to a premium feel.
3-4 mm chip processing
Chip processing (3-4 mm) is a shape that keeps the sense of an ingredient while dispersing evenly in hot pots, soups, and simmered dishes. It is designed to make the finished size easy to control.
Melting sweetness and aroma
Characterized by the melting sweetness and rich aroma when heated that are Shimonita leek's signature qualities. It can be used as a base ingredient that adds depth to dashi, soups, and sauces.
6-month room-temperature storage
With far higher shelf stability than fresh leek, it can be stored at room temperature for 6 months from the date of shipment. This makes it easier to plan out-of-season hot-pot and soup products year-round.
Small-lot 100g support
Handled from a minimum lot of 100 g. We flexibly accommodate prototyping and small commercial uses, and large-lot production is available in the mass-production phase.
Flavor-powder applications
Processed into powder, it can also be repurposed as a flavor base for dressings and sauces or for flavoring instant soups. We also handle product plans for original flavor powders.
Product specifications of dried Shimonita leek
Item | Details |
|---|---|
Raw material growing region | Gunma Prefecture (partner farmer) |
Specification | Chip processing (3-4 mm) |
Storage method | Room temperature (store away from high heat and humidity) |
Best-before date | 6 months from the shipping date |
Minimum lot | 100g~ |
Powder | Available (can be applied as a flavor powder) |
Manufacturing period | December-January (processed at the post-harvest peak) |
Customization and OEM support
Commercial shiitake powder is here
OEM support: available
Manufacturing in large lots: available (advance consultation required three months before the manufacturing period)
POWDER
We also offer Shimonita leek flavor powder
We can also handle OEM of a flavor powder made by finely grinding the same Gunma-grown Shimonita leek. It suits processed foods seeking an even flavor design, such as dressings, sauces, instant soups, and furikake.
Commitments to variety, grower, and growing region
BRAND
Cultivar:Uses "Shimonita leek," the traditional brand leek of Shimonita, Gunma Prefecture. Characterized by the thick flesh of the home region and a distinctive sweetness that melts when heated.
PRODUCER
Producer:Working directly with a partner farmer in Shimonita Town, we source it through a route where the cultivation history can be traced. We move it to processing only after securing raw-material traceability.
REGION
Production area:Shimonita, Gunma Prefecture. Nurtured by wide day-night temperature swings and Shimonita's soil environment, the Shimonita leek is a regional brand vegetable well known nationwide.
CULTIVATION
Cultivation method:Shimonita leek, which stores up sweetness in the winter cold, is harvested at its peak in December-January. Processing it right after harvest keeps flavor deterioration to a minimum.
Sweetness and aroma preserved by low-temperature drying
The rich aroma that is Shimonita leek's charm, and the melting sweetness when heated, are delicate components easily lost in high-temperature drying. Agriture dries it slowly at low temperature, finishing it so that plump thickness and sweetness return after water rehydration. It is a dried raw material that makes the most of Shimonita leek's character just as it is — usable as the star of a hot pot or as a secret ingredient in soup.
💡 TIPS | Drying-processing trivia
Adding dried leek straight into soups or hot pots without water rehydration lets the aroma and sweetness dissolve more easily into the cooking liquid. When you want to keep a sense of the ingredient, use it after lightly rehydrating in water; when using it as a flavor base, simmering it as is works well.
Use cases for commercial dried Shimonita leek
Hot-pot and soup makers
As an ingredient in retort hot pots and dried soups, a form that's easy to supply year-round. It reduces the supply-demand risk of fresh leek that concentrates in winter, while letting you carry Shimonita leek's brand value into your product.
OEM and regional-brand products
It can be used as a raw material for hometown-tax gift items, local retort products, regional souvenirs, and the like from Gunma Prefecture and Shimonita Town. Since Shimonita leek has an established regional brand, it pairs well with product packaging that highlights the growing region, suiting OEM plans with local character.
Seasoning and sauce makers
Usable as an aromatic-vegetable base for dressings, yakiniku sauce, yakisoba sauce, ramen soup bases, and more. Combined with powder processing, an even more uniform flavor design is possible.
Premium prepared foods and retort products
Usable in premium retort hamburg steak, stew, sukiyaki-style simmered dishes, and the like. Because heating brings out the melting sweetness and aroma, it supports the overall depth of flavor. It can be stably sourced with room-temperature storage, and it also cuts the labor of prepping leeks.
OEM product raw material (hot-pot and simmered types)
Usable as an ingredient for hot-pot ingredient sets, simmered-type retort products, and soup and dashi packs. Because it makes the most of the thick, sweet varietal traits distinctive to Shimonita leek, it's a raw material that pairs well with products whose concept emphasizes origin and variety.
How to use commercial dried Shimonita leek, and related cases
Agriture's dried Shimonita leek is standard as an ingredient in hot pots, simmered dishes, and soups, but processed into powder it can also be applied to seasonings, furikake, instant-noodle toppings, and more. For makers wanting to appeal to the brand value of Shimonita, Gunma Prefecture at the ingredient level, it can be used as a Shimonita leek raw material that can be supplied year-round.
Related cases
- A Guide to All of Japan's Negi Varieties | The Difference Between Green Negi, White Negi, Kujo Negi, Shimonita Negi, and Wakegi, and Commercial Uses
- Shimonita green onion: appealing for its melting sweetness and rich flavor
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
Commercial dried Shimonita leek OEM consultation FAQ
From how large a minimum lot can you accommodate?
We can supply from a minimum lot of 100 g. You can start with prototyping, small-scale production, pilot manufacturing of local products, and the like.
Do you publish prices?
Because it varies with growing region, lot, specification, and packaging, we do not publish a flat price. Let us know the use and quantity, and we'll provide a quote.
How long is the lead time?
The main production period is December-January. When stock is available, we can ship in as little as 1-2 weeks, but for mass production please consult us by three months before the production period.
Can you issue a certificate of origin for the raw material?
We can share, as needed, an origin indication showing it is grown in Shimonita, Gunma Prefecture, and partner-farmer information. You can use them as attachments to the specification sheet.
Can you provide pesticide/analysis reports?
The partner farmer's cultivation history and any required analysis results can be shared case by case. For projects requiring a specification sheet submission, please let us know in advance.
Are HACCP and export support possible?
We manufacture with a HACCP-compliant processing procedure and can supply raw material for export products as well. We propose the necessary documents individually for each project.
Please tell me how to proceed with an OEM consultation
Please let us know the use, quantity, and delivery timing via the inquiry form. We propose the whole flow, from sample provision and specification adjustment to prototyping and full production.
Medicinal-food properties (for raw white leek)
What we introduce here is the yakuzen (medicinal-food) way of thinking applied to raw white leek before drying. It does not guarantee the effects of the dried product itself; please use it as reference information to understand the ingredient's properties as a raw material.
In yakuzen thinking, white leek is said to have a warming action on the body and to help ease discomfort from cold or the early symptoms of a cold. Added to hot pots and soups, its natural sweetness spreads and it warms the body from the core, giving it a standard place on the winter table.
💡 TIPS | Yakuzen trivia
In yakuzen, ingredients that "promote sweating" are said to be good to take at the early stage of cold-related discomfort. Made into grilled leek, hot pot, or soup, the leek's distinctive sweetness and toastiness stand out, and it has long been enjoyed as a warming winter dish.
Because the Shimonita leek is a variety with especially thick flesh and strong sweetness, it is a raw material that pairs well with product plans wanting to firmly showcase the appeal of a yakuzen-style "warming ingredient."
YAKUZEN
For those who want to know more about white leek from a yakuzen perspective
If you'd like to know more about the workings of white leek from a yakuzen perspective and recommended seasonal ways to eat it, please see the feature page on Yasai Yakuzen.
Recommended reading
- A Guide to All of Japan's Negi Varieties | The Difference Between Green Negi, White Negi, Kujo Negi, Shimonita Negi, and Wakegi, and Commercial Uses(Column)
- Shimonita green onion: appealing for its melting sweetness and rich flavor(Column)
- Shimonita green onion powder
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