Dried wood ear mushroom
TOC
Product Overview of Dried Kikurage
Kikurage is a material whose appeal is its distinctive crunchy texture and a low-calorie, healthy impression. Kyoto-grown kikurage in particular has fine-grained flesh and a firm bite, and its texture is not impaired even when dried. It can be used in a wide range of dishes such as stir-fries, soups, and dressed dishes, and is characterized by its texture firmly returning even after re-rehydration.
Also, by powdering it, it can be used as a material for dashi and differentiating menus, broadening the scope of product development.
Three commitments Agriture values
01 The reassurance unique to Japanese-grown kikurage
Amid kikurage that tends to lean toward imported products, Kyoto-grown Japanese kikurage lifts product reliability a notch with safety and traceability as its strengths.
02 Keeps a crunchy texture even when rehydrated
Through low-temperature drying, it maintains a firm, crunchy texture even after rehydration. It is a material that can take the leading texture role in stir-fries and salads.
03 Low-calorie with a distinctive texture
Kikurage is a healthy material whose appeal is being low-calorie with a crunchy bite. It also matches diet-oriented menus and distinctive products.
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
6 Reasons to Choose Kikurage
Grown in Kyotango, Kyoto Prefecture
We use thick-fleshed kikurage nurtured in Kyoto's natural environment. It is characterized by a firm bite.
Rough-cut specification
With a rough-cut specification, it is a shape usable as-is in a wide range of dishes such as stir-fries, soups, and salads.
Bite
Even after drying, the flesh and bite are not impaired, and after rehydration a crunchy texture revives.
A healthy texture
As an ingredient whose appeal is being low-calorie with a crunchy texture, it matches health-conscious menus and differentiating products.
Year-round production
Though there is fluctuation depending on the weather, year-round production is possible.
No glucose added
It is processed just as the ingredient is, using no additives whatsoever.
Product specifications
Item | Details |
|---|---|
Raw material growing region | Kyoto Prefecture (partner farmers) |
Specification | 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 | Year-round (varies by weather) |
Customization support
We flexibly accommodate the following customizations to match your OEM product development. Please feel free to contact us for large-lot orders or consultations on specification changes. Even product concepts that can't be fully expressed with the standard specification can be supported by Agriture through combinations of drying conditions and cutting methods.
Item | Details |
|---|---|
Change of cut shape | 10 kg or more |
Slice, mince | Consultation available |
Large-lot manufacturing | Advance consultation required three months before the manufacturing period |
Powder processing | Available |
Depending on the customization details, there may be constraints on the raw-material procurement timing and lot size. Consulting us early, timed to kikurage's peak season and the production schedule, allows manufacturing at your desired specification to proceed smoothly.
POWDER
We also accept consultation on kikurage powder
By powdering kikurage, it can also be used as a dashi, a soup, and a distinctive-texture material. It is a material useful for a wide range of product development as a differentiating ingredient.
About the raw-material kikurage
Agriture's dried kikurage forms long-term relationships with partner farmers within Kyoto to procure raw material. By managing it linked down to origin, grower, and variety, we maintain a system that can deliver a commercial raw material of stable quality every year.
BRAND
Variety:Black kikurage (Japanese-grown)
PRODUCER
Producer:Partner farmers in Kyotango, Kyoto. Aiming for stable supply of Japanese-grown kikurage, they supply quality-managed raw material through sawdust-bed cultivation.
REGION
Growing region:Kyotango, Kyoto. Thick-fleshed Japanese-grown kikurage grown in an environment with thorough humidity and temperature management.
CULTIVATION
Cultivation method:Year-round cultivation by sawdust bed. Under a cultivation structure committed to additive-free and Japanese-grown, we deliver raw material that restaurants and processed-food makers can use with confidence.
*Reference: OYAOYA product page
Agriture's low-temperature drying technology
At Agriture, to make the most of kikurage's virtues, we use a proprietary drying process that removes moisture slowly at low temperature. It takes longer than high-temperature drying, but the greatest advantage is being able to cherish the ingredient's color, aroma, and flavor. By finely controlling the three of temperature, humidity, and airflow, we can draw an optimal drying curve for each ingredient—that is the feature of Agriture's low-temperature drying.
Raw material delivered from partner farmers is processed on an integrated line—washing, cutting, and drying—all on the same day. While reducing raw material loss, we lock the fresh flavor into the dried product. Being able to keep the time from harvest to processing short is a strength that comes precisely from having a processing base in the growing region of Kyoto.
We check the moisture value and color tone of each processed lot one by one, shipping only those that meet quality standards. Even for commercial lots, because we check on both fronts of visual inspection and measurement, we can deliver kikurage with stable finish quality.
💡 TIPS | Drying-processing trivia
Kikurage is high in moisture and, if heat does not pass to the center during drying, a material prone to causing mold. By drying slowly at low temperature, we achieve a finish that keeps the texture while being highly shelf-stable.
Use scenes and OEM case studies
Dried kikurage is used across a wide range of businesses, from food makers to restaurants and EC mail-order brands. Beyond menus that make the most of the ingredient just as it is, adoption is spreading as an OEM ingredient for processed foods, seasonings, and blended products. Here we introduce representative scenarios of use.
Chinese cuisine (stir-fries, happosai)
Rehydrated in water, it can be used as-is as an ingredient for stir-fries and happosai. Because the distinctive crunchy texture returns and it can be used with confidence as a Japanese-grown material, adoption examples at Chinese restaurants and Chinese prepared-food makers are increasing. That you can rehydrate only the needed amount with room-temperature storage also suits kitchen operations.
Dressed dishes and vinegared dishes
Lightly rehydrated and used in dressed dishes or vinegared dishes, kikurage's characteristic crunchy texture stands out. Because it has no peculiarity and is easy to let flavors blend in, it is a material easy to use as a textural accent for side dishes and deli prepared foods.
Soup and ramen
As a topping for soups, tan tan men, and ramen, it can add texture and color. Because the bite remains even when heat is applied, it is also a raw material easy to handle as an ingredient for instant noodles and retort soups.
Frozen foods & retort products
Because it keeps a firm bite even after rehydration, it works as an ingredient in frozen chop suey and retort-pouch Chinese dishes. Pre-processed and shelf-stable at room temperature, it is easy to source while keeping yields stable on the production line.
Healthy drinks & dashi
Some producers turn it into powder for distinctive fiber-focused drinks, or use it as a raw material for Japanese-style dashi that draws on the umami of mushrooms. Milling it to a fine powder improves dispersibility in beverages and seasonings.
About commercial OEM / processing consultations
Domestic wood ear mushroom delivers strengths across safety, traceability, and brand appeal. It is a recommended raw material for Chinese restaurant chains, frozen food makers, and health food brands.
Agriture also supports launching private-brand products built around dried wood ear mushroom, as well as renewing existing products. From recipe design and prototyping to preparing specification sheets and proposing packaging, we work alongside you across the entire development process.
Custom-size support (change in cut thickness, shape adjustment): consultation available from orders of 10 kg or more. OEM support: available. Large-lot manufacturing: available (advance consultation required three months before the manufacturing period). We guide you consistently through everything from quotation to sample arrangement to match your requests.
Past initiative case studies are here
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
Q1. What are the advantages of domestic wood ear mushroom?
It can be differentiated from imported products in terms of traceability, safety, and brand appeal. It is especially valued as a raw material for Chinese restaurants and high-value-added products.
Q2. How do I rehydrate it?
Soaking it in lukewarm water for about 15 to 20 minutes restores its crunchy texture. When time is short, a quick rehydration in the microwave also works.
Q3. Is powder processing possible?
Yes. We can propose it for dashi, soups, and as a differentiating ingredient.
Q4. Does it contain any additives?
No glucose, preservatives, or colorants are used at all.
Q5. What is the minimum commercial lot?
It can be handled from 10 bags (1 bag = 100 g).
Q6. Can you supply it year-round?
We handle year-round production through sawdust-bed cultivation. That said, supply volumes may fluctuate with weather and season.
Q7. What is the best-before date?
It can be stored at room temperature (away from heat and humidity) for 6 months from the shipping date.
RETAIL
For those looking to purchase in small packs
For those who want to try a small pack, our sister brand OYAOYA offers dried wood ear mushroom in small bags from 20g to 500g. It is also recommended for home prototyping.
Medicinal-food properties (for fresh wood ear mushroom)
In yakuzen (medicinal cooking), wood ear mushroom is classified under the "blood-regulating" category and is known as an ingredient that helps balance blood circulation. It is worth incorporating when you are concerned about dryness in the body, breathing discomfort, or the condition of your gut.
It is also expected to help moisten the lungs and ease coughs and throat discomfort. During dry seasons, or when you want to restore moisture from within, it is recommended to include it in Chinese dishes or soups.
💡 TIPS | Yakuzen trivia
Because dried wood ear mushroom keeps well for a long time, its convenience of rehydrating only what you need is another appeal. From a yakuzen perspective, too, it is valued as an ingredient that is easy to use up without waste and incorporate consistently.
Simply adding it to everyday dishes such as stir-fries, soups, and dressed salads brings yakuzen thinking to your table. With little of its own flavor, it blends into Japanese, Western, and Chinese cooking alike.
YAKUZEN
For those who want to learn more about wood ear mushroom from a yakuzen perspective
Our sister site "Yasai Yakuzen" explains in detail how to use wood ear mushroom according to your constitution and the season, along with pairings with other ingredients.
Samples and inquiries
We can also prepare trial samples first. For the initial transaction, samples are supplied for a fee. Please feel free to contact us for consultations on OEM development and stable supply as well.
Commercial-use dried vegetable OEM is here
Commercial vegetable powder is here
Download the product catalog
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