Domestically grown– tag –

Wanting to make your own brand of mixed spice, or to make an original seasoning matched to a dish into a product. What you can use in such cases is spice OEM (contract manufacturing). That said, without knowing "what blends can be made" or "whether small lots are accepted," many staff hesitate at the first step...

Wanting to make your own brand of shichimi togarashi, or to make a local shichimi that leverages regional ingredients into a product. What you can use in such cases is shichimi OEM (contract manufacturing). That said, without knowing "what blends can be made" or "whether small lots are accepted," not a few staff hesitate at the first step...

Wanting to make an original seasoning to use on snacks, deli sides, popcorn, and the like. What you can use in such cases is seasoning OEM (contract manufacturing). That said, without knowing "what tastes can be made" or "whether small lots are accepted," not a few staff hesitate at the first step...

Wanting to have your own brand of dashi, or to make an original dashi pack to use in a restaurant. What you can use in such cases is dashi OEM (contract manufacturing). That said, without knowing "what dashi can be made" or "how much the minimum lot and cost are," not a few staff...

We explain how to make and choose vegetable furikake, covering an easy homemade recipe using dried vegetables or leftover vegetables, salt-free and additive-free ideas that are easy for children to eat, and how to read the ingredients on store-bought products—tips for a furikake packed with vegetables that tastes good too.

Wanting to make your own brand of furikake. Wanting to try an original product that leverages regional vegetables at small lots. What you can use in such cases is furikake OEM (contract manufacturing). That said, without knowing "where to request it" or "how much the minimum lot and cost are," you stop at the first step...

A dried-vegetable manufacturer explains the types and flavors of edible flowers, how they differ from ornamental flowers, how to choose safe ones, and how to eat and store them. We also introduce ways to enjoy them at home and uses for dried edible flowers.

Dried fruit prices vary greatly by where you buy, volume, item, and growing region. From a 30g supermarket pack to a large 500g volume at an online mall to domestically grown dried fruit from a specialty D2C brand, the unit price can differ several times over even for the same item. This article covers the pricing when buying dried fruit...

When choosing a commercial dried fruit supplier, judging by price alone often leads to regret over "sugar content, additive-free status, lot size, and lead time." Because the optimal drying method for dried fruit changes greatly with the sugar content (Brix value) of the fresh fruit used as raw material, whether the supplier understands the fruit's sugar content...

Agriture recently prototyped "dried maca" using domestically grown maca as raw material. Maca (scientific name: Lepidium meyenii) is a plant in the mustard family, known as native to the high Andes of Peru, but its cultivation has now spread domestically as well, and the root is finished as julienne and pow...

Maca powder is a commercial raw material made by drying and finely powdering the root of the functional plant maca (scientific name: Lepidium meyenii) in the mustard family. It contains minerals such as amino acids, iron, zinc, and calcium, and glucosinolate-type compounds distinctive of the mustard family, and plays a leading role in health domains such as green juice, health drinks, and protein mi...

Dried maca is a commercial ingredient made from the functional plant maca (scientific name: Lepidium meyenii) in the mustard family, in two forms: julienned root/chips and coarsely crushed (cut) leaves. Known as native to the high Andes of Peru, maca cultivation has spread domestically as well, and it is rich in amino acids, iron, zinc, calci...

Kagoshima Prefecture’s heirloom vegetables are a group of varieties handed down in growing regions with differing terrain—the Satsuma and Osumi peninsulas with volcanic soils of Sakurajima and Mt. Kaimon, island groups such as Tanegashima, Yakushima, Amami Oshima, and the Tokara Islands, and the mountainous areas of the Kirishima range. The Japan Heirloom Vegetable Promotion Association organizes Kagoshima Prefecture’s heirloom...

Miyazaki Prefecture’s heirloom vegetables are a group of varieties handed down across diverse areas from coast to mountains—Miyazaki City and Nichinan along the Hyuga-nada coast, Nishimera, Shiiba, and Misato in the Kyushu Mountains, the Kobayashi and Saito basins, and Nobeoka and Hyuga in the north. The Japan Heirloom Vegetable Promotion Association covers 12 heirloom vegetables and 3 heirloom fruits...

Oita Prefecture’s heirloom vegetables are a group of varieties grown in diverse areas—the Seto Inland Sea coast of the Kunisaki Peninsula and Usa, the Aso-Kuju foothills of Yufu and Kuju, the Bungo Channel coast of Usuki and Saiki, and the Hita basin. The Japan Heirloom Vegetable Promotion Association organizes a total of 16 items—13 heirloom vegetables and 3 heirloom fruits...

Kumamoto City’s “higo vegetables” are varieties handed down in the spring-water areas around Lake Ezu, the Aso foothills, the Kumamoto plain, and the outskirts of Kumamoto City such as Kikuchi and Mashiki. Kumamoto City designated 15 items as “higo vegetables” in fiscal 2006 and operates a system that trademarked them in January 2008...

Nagasaki Prefecture’s heirloom vegetables are a group of varieties grown in the mountainous parts of Nagasaki City, the Isahaya plain, Unzen and Shimabara, Hirado and Iki, and Saikai City (including items introduced after the war). The Japan Heirloom Vegetable Promotion Association organizes 16 heirloom vegetables of Nagasaki Prefecture. Unzen kobu takana, Nagasaki hakusai (Chinese cabbage)...

Saga Prefecture’s heirloom vegetables are varieties handed down in terrains such as the Genkai Sea coast of Karatsu, the Taku basin, the Ariake Sea coast, the Saga plain, and the mountainous Sefuri range. The Japan Heirloom Vegetable Promotion Association organizes a total of 11 items—7 heirloom vegetables, 1 heirloom fruit, and 3 specialty vegetables. Taku City...

Fukuoka Prefecture’s heirloom vegetables are varieties handed down within terrains such as Fukuoka City on Hakata Bay, Kitakyushu on the Kanmon Strait, the Chikugo plain, the Itoshima Peninsula, and the Chikugo River basin. The Japan Heirloom Vegetable Promotion Association notes that for Fukuoka Prefecture it “has not established a formal definition or certification system for heirloom vegetables,” and covers 10...

Kochi Prefecture’s heirloom vegetables are varieties handed down within diverse terrains—warm Pacific-coast Nankoku and Muroto, the Niyodo River basin, the Shimanto River basin, and the mountainous areas of the Shikoku Mountains (Otoyo, Niyodogawa, Motoyama, Ochi). The Japan Heirloom Vegetable Promotion Association organizes 32 varieties of Kochi Prefecture’s heirloom vegetables...

Ehime Prefecture’s heirloom vegetables are a group of items handed down within terrains such as the Matsuyama plain, Saijo on the Seto Inland Sea coast, Nanyo along the Uwa Sea, and the mountainous areas of the Shikoku Mountains (Kumakogen) (including wild perennials such as teiregi). The Japan Heirloom Vegetable Promotion Association organizes 11 heirloom vegetables of Ehime Prefecture...

Kagawa Prefecture’s heirloom vegetables are varieties handed down within terrains such as the warm, low-rainfall climate of the Sanuki plain, the Seto Inland Sea coast and former saltern land, islands such as Shodoshima and Teshima, and the mountainous areas of the Asan Mountains. The Japan Heirloom Vegetable Promotion Association organizes a total of 12 items—10 heirloom vegetables and 2 heirloom fruits...

Tokushima Prefecture’s heirloom vegetables are varieties grown within terrains such as the plains of the Yoshino River basin, the Awa Mountains, the mountainous areas around Mt. Tsurugi, and the northeast facing the Naruto Strait. The Japan Heirloom Vegetable Promotion Association organizes a total of 13 items—11 heirloom vegetables and 2 heirloom fruits. At a Kyoto ryotei...

Yamaguchi Prefecture’s heirloom vegetables are varieties grown within diverse terrains such as the warm Seto Inland Sea coast, Hagi and Nagato on the Japan Sea side, the mountainous Chugoku Mountains, and the Nishiki River basin of Iwakuni. The Japan Heirloom Vegetable Promotion Association organizes 27 heirloom vegetables and 9 heirloom fruits of Yamaguchi Prefecture. In this article, vegetables...

Hiroshima Prefecture’s heirloom vegetables are varieties handed down in central Hiroshima City in the lower Ota River, the Bingo region of Fukuyama and Onomichi, and the southern foothills of the Chugoku Mountains such as Akiota. Hiroshima Prefecture selected native varieties as “Hiroshima treasure vegetables” in fiscal 2009–2011 (prefecture official). Currently, the Hiroshima Agricultural Gene Bank and local JA and producers...

Okayama Prefecture’s heirloom vegetables are varieties handed down within diverse terrains such as the warm Seto Inland Sea coast, the Kibi Highlands and Chugoku Mountains, the sandy loam of the Kurashiki and Okayama plains, and the reclaimed land of Kojima Bay. The Japan Heirloom Vegetable Promotion Association organizes 12 regional varieties of Okayama Prefecture (as of September 2023), and this article...

Shimane Prefecture’s heirloom vegetables are varieties handed down mainly around the brackish lakeshores of Lake Shinji and Lake Nakaumi, the Izumo plain, and the Chugoku Mountains. In Shimane Prefecture’s official materials, those clearly positioned as native varieties are centered on “Tsuda turnip” and “Kuroda seri,” while many others are regional brands or later-bred...

Tottori Prefecture’s heirloom vegetables are native varieties grown within terrain diversity such as the Tottori Sand Dunes on the Japan Sea coast, the Chugoku Mountains, and the foothills of Mt. Daisen. The Japan Heirloom Vegetable Promotion Association organizes 4 native items of Tottori Prefecture (Itaibara daikon, sand-dune rakkyo, Sanbo amanaga pepper, Hakushu green onion), and this...

Dried eggplant is a commercial material made from this staple summer-to-autumn table vegetable in two forms, slice and dice. The purple color of the eggplant's skin and the texture of flesh that turns tender and melting when heated are sealed in through low-temperature drying. At Agriture, we run it in tandem with eggplant powder made from the same eggplant finely milled...

Dried ashitaba is a commercial ingredient made from the leafy vegetable that has drawn attention as a superfood in the carrot family, in two forms: leaf (dried leaves) and coarsely crushed (cut). It locks in ashitaba's distinctive chalcone-type components and the distinctive richness that spreads amid a green freshness, through low-temperature drying. Agriture...

Dried garlic is a seasoning material central to a dish's aroma and umami; the allicin-derived fragrance characteristic of garlic and the deep richness that rises with heating are stably sealed in through low-temperature drying. At Agriture, we run it in tandem with garlic powder made from the same garlic finely milled...

Dried taro is a commercial material made from this traditional Japanese root vegetable—with its distinctive sticky texture and rich, savory flavor—in two forms, slice and dice. It is low-temperature dried in shapes easy to use as ingredients in simmered dishes, soups, wagashi, and side dishes, and when rehydrated, taro's signature stickiness and smooth mouthfeel rise up...

Dried potato is a commercial material made from this root vegetable (tuber)—able to take the lead in a wide range of dishes such as soups, stews, gratin, and croquettes—in three forms: chip, slice, and dice. The potato's natural fluffiness and starch-derived richness are sealed in through low-temperature drying. Agri...

Dried Chinese cabbage is a commercial material made from this leafy vegetable—a familiar ingredient in hot pots, soups, and pickles—in two forms, slice and dice. Chinese cabbage's signature juiciness and light sweetness are sealed in as they are through low-temperature drying. At Agriture, from the same Chinese cabbage finely milled Chinese cabbage powder...

Eggplant powder is a raw material made by drying and then finely powdering eggplant. It is intended for uses such as mapo sauce bases, curry, Japanese-style simmered-dish powders, ratatouille, and paste bases, spreading eggplant's distinctive flavor and richness uniformly. The color derived from nasunin (anthocyanin) browns with drying...

Ashitaba powder is a raw material made by drying and then finely powdering ashitaba, drawing attention as a domestically grown superfood in the carrot family. It contains chalcone (a polyphenol component distinctive of ashitaba) and plays a leading role in health domains such as green juice, health drinks, functional foods, smoothies, and protein drinks...

Garlic powder is a seasoning raw material made by drying and then finely powdering the bulb of garlic. Because allicin and aromatic compounds can be spread throughout a dish in small amounts, it is used in a wide range of applications—garlic salt, spice mixes, processed meat (sausage, pate), ramen soup, and mapo sauce...

Satoimo powder is a raw material made by drying and then finely powdering satoimo (taro), which contains galactan (a water-soluble dietary fiber) that is the source of its sticky texture. It is intended for uses such as Japanese-style potage, thickening for baby food and care food, and kenchinjiru bases, blending satoimo's gentle sweetness and mellowness as a powder...

Potato powder, made by drying and then finely powdering potatoes rich in starch, is a raw material usable as a leading agent for adjusting thickness and adding body in uses such as potage bases, bread dough, granola, snacks, and white sauce. Dissolving it in water, hot water, or oils/fats raises the viscosity...

Chinese cabbage powder is a raw material intended to spread flavor and richness uniformly into hot-pot broth powders, soup bases, okonomiyaki flour, and pickling seasoning by drying and then finely powdering Chinese cabbage, a leafy-vegetable staple. It captures the characteristic of Chinese cabbage—whose sweetness increases with heating—in a size easy to handle as a powder...

Wakayama Prefecture’s heirloom vegetables are a group of items handed down by region within the sandy soil of the Kinokawa River basin, the mountainous Kii Mountains, and the maritime climate of the Kumano Sea and the Kuroshio Current (including introduced varieties from Osaka such as usui pea). Wakayama Prefecture has no unique heirloom vegetable certification system, and the Japan Heirloom Vegetable Promotion Association...

Sweet potato powder is a raw material intended to spread sweetness and a yellow-to-orange color uniformly into lattes, drinks, confectionery dough, baby food, and soup-powder bases, by finely powdering sweet potato that has been heat-saccharified. At Agriture, using the same raw material as dried sweet potato, latte, smoothie...

Dried sweet potato is a commercial material for granola, toppings, confectionery ingredients, and snacks, made from this leading root vegetable—whose sweetness rises with heating—in three forms: chip, slice, and dice. The sweet potato's natural sugar content and the deep sweetness born from starch saccharification by β-amylase...

Hyogo Prefecture’s heirloom vegetables are varieties handed down within terrain diversity spanning from the mountainous areas of Tajima to the Harima plain, the Tamba basin, the Hanshin area, and Awaji Island. Hyogo Prefecture has no unique “heirloom vegetable certification system,” and the prefecture advances regional branding as “Hyogo vegetables.” Meanwhile, the Japan Heirloom Vegetable Promotion...

Kikurage powder is a raw material intended to distribute dietary fiber and vitamin D derived from kikurage uniformly into Chinese soups, yakuzen dishes, health foods, and functional powders, by drying and finely powdering domestically grown kikurage. Kikurage's crunchy texture is lost through powdering, but in exchange...

Zucchini powder is a raw material intended to spread the light flavor of the vegetable and its green coloring uniformly into pasta sauce, pizza dough, Italian-style menus, and vegetable soup, by drying and finely powdering domestically grown zucchini. Because it has no strong aroma or assertiveness, it doesn't interfere with other ingredients and "veg..."

White negi powder is a raw material intended to spread the sweetness and aroma of white negi uniformly into ramen soup, dressing, soups, and seasoning, by drying and finely powdering domestically grown white negi (naga-negi). It allows a use of "dissolving only aroma and sweetness into liquid" that is hard to achieve with chopped negi...

Okra powder is a raw material intended to distribute okra-derived water-soluble dietary fiber (the sticky component) and a natural thickness uniformly into Japanese-style soups, sauces, baby food, and functional powders, by drying and finely powdering domestically grown okra. Powdering allows what is hard to achieve with fresh or dried okra...

Radish powder is a raw material intended to spread radish's distinctive vivid pink-to-red color and tangy heat uniformly into seasoning, dressing, salad mixes, and confectionery dough, by drying and finely powdering domestically grown radish (hatsuka-daikon). Anthocya...

Broccoli powder is a raw material intended to spread broccoli-derived nutrition and a vivid green color uniformly into green juice, smoothies, green powder, and confectionery dough, by drying and finely powdering domestically grown broccoli. As a vegetable containing sulforaphane, vitamin C, and dietary fiber...