Domestically grown– tag –

Myoga powder is a raw material intended to spread myoga's distinctive refreshing aroma and pale pink color uniformly into somen, hiyayakko, fish dishes, Japanese-style dressing, and seasoning, by drying and finely powdering domestically grown myoga. It captures the flavor of fresh myoga—which has major seasonal and shelf-life constraints—year-round...

Karashina powder is a raw material intended to spread a tangy heat and refreshing aroma uniformly into dressed dishes, pickles, seasoning, and dressing, by drying and finely powdering domestically grown karashina (mustard greens). It makes karashina's allyl isothiocyanate (the pungent component) into a powder...

Swiss chard powder is a raw material intended to distribute vivid color and the vegetable's sweetness uniformly into confectionery, smoothies, green powder, and colorful powder mixes, by drying and finely powdering Swiss chard (fudanso), which has diverse stem colors such as red, yellow, white, and pink. Beta...

Red shiso powder is a raw material intended to spread a vivid red-purple color and a refreshing aroma uniformly into furikake, Japanese-style seasoning, drinks, and confectionery dough, by drying and finely powdering domestically grown red shiso leaves. The coloring from anthocyanin pigments and the refreshing aroma distinctive of shiso, Agriture...

Nameko powder is a raw material that spreads nameko's distinctive thickness and umami uniformly into instant miso soup, Japanese-style sauces, and soup powders, by drying and finely powdering nameko. It disperses the sugars such as trehalose contained in nameko and the natural thickening component derived from its surface sliminess into liquids and powders...

Maitake powder is a raw material that spreads maitake's distinctive toasty umami uniformly into dashi, soup powders, functional foods, and seasoning, by drying and finely powdering maitake. It captures the synergistic umami of guanylic acid and glutamic acid abundant in maitake, and functional components including beta-glucan, into liquids and powders...

Celery powder is a raw material that spreads celery's distinctive green note and richness uniformly into the bouillon base of Western-style soups, the flavoring of processed meat, and dressing and seasoning, by drying and finely powdering celery. It finishes the aromatic compounds contained in celery's stalks and leaves into a size easy to disperse into liquids and powders...

Winter melon powder is a raw material that spreads a light flavor and dietary fiber uniformly into soups, potage, kampo-type foods, and care-food bases, by drying and finely powdering winter melon (togan). It finishes winter melon's characteristic of having little off-flavor and not interfering with other ingredients into a size easy to disperse into liquids and powders...

Turmeric powder is a raw material that spreads a vivid yellow and a distinctive spice note uniformly into curry raw material, health drinks, and functional foods, by drying and finely powdering the rhizome of turmeric (ukon). The vivid coloring from curcumin-containing components and turmeric's distinctive earthy aroma and faint bitterness...

Onion powder is a versatile base raw material that spreads sweetness and umami uniformly into soup powders, seasoning, processed meat, and dressing, by drying and finely powdering onion. It finishes onion-derived sweetness and glutamic-acid-type umami into a size easy to disperse into liquids and powders. Agriture...

Cabbage powder is a raw material that spreads a natural sweetness and vegetable note uniformly into okonomiyaki flour, soup powders, surimi products, and bread dough, by drying and finely powdering cabbage. It captures functional components including cabbage-derived vitamin U (commonly called cabagin) and the gentle sweetness drawn out by heating...

Cucumber powder is a raw material that spreads a refreshing green aroma uniformly into chilled soups, sauces, dressing, bath additives, and more, by drying and finely powdering cucumber. It powders cucumber—which is high in moisture and hard to handle—while retaining its aroma, finishing it into a size easy to disperse into both liquids and powders...

Mizuna powder is a raw material that distributes a vivid green and refreshing flavor into Japanese-style dressing, mentsuyu, furikake, and seasoning, by finely powdering mizuna, a leafy vegetable representative of Kyoto vegetables. It spreads mizuna's distinctive faint heat and the crisp aroma of its green leaves uniformly into liquids and powders...

Enoki powder is a raw material intended to distribute umami uniformly into dashi, soup powders, seasonings, and reduced-salt-design bases, by finely powdering dried enoki. It finishes the mushroom-derived umami centered on the guanylic acid abundant in enoki into a size easy to disperse into liquids and powders...

Omi’s heirloom vegetables are a group of native varieties handed down within Shiga Prefecture surrounding Lake Biwa. Shiga Prefecture operates an “Omi heirloom vegetable” selection system based on three conditions—“originating within Shiga Prefecture with a history of introduction generally before the Meiji era, having features in appearance or taste, and having preserved seeds”—and as of 2025...

Mie Prefecture’s heirloom vegetables are varieties handed down within diverse terrains spanning the Ise plain, the Shima Peninsula, the Kumano-nada coast, the Suzuka Mountains, and the Iga basin. Mie Prefecture operates its unique “Mie heirloom vegetable” selection system, and per the Mie Prefecture official page, there are 6 officially selected items. Adding to these, the Japan Heirloom...

Aichi’s heirloom vegetables are a group of native varieties handed down within the terrain diversity of the Nobi plain, the Chita Peninsula, the Atsumi Peninsula, and the Mikawa mountains, and the warm climate of Owari and Mikawa. The “Aichi heirloom vegetable” system that Aichi Prefecture independently selects (4 conditions: cultivated since around 1955, originating in Aichi, and still having seeds...

Shizuoka Prefecture’s heirloom vegetables are a group of native varieties handed down within varied terrains—Mt. Fuji, the Southern Alps, the Izu Peninsula, the Makinohara plateau, and around Lake Hamana—and the warm maritime climate of the Kuroshio Current. In the Japan Heirloom Vegetable Promotion Association’s certification they number about 44, including Orido eggplant and Mikatahara and Mishima potatoes (G...

The Hida-Mino heirloom vegetables are a group of native varieties handed down within the terrain diversity linking Gifu Prefecture’s mountainous areas and the Mino plain—the Hida Mountains, the Hakusan range, the Kiso River water system, and more. Gifu Prefecture launched its unique “Hida-Mino heirloom vegetable” certification system in 2001, and per the Gifu Prefecture official page, as of September 2023...

Natsumikan peel powder is a raw material intended to distribute aroma uniformly into dressing, confectionery dough, beverages, and seasoning, by drying and then finely powdering the thick peel. It finishes the peel's faint bitterness and the refreshing aroma derived from citrus essential oils into a size easy to disperse into liquids and powders...

Agriture prototyped "dried natsumikan peel" using the peel of natsumikan. We finished two shapes—dice (fine cubes) and slice (fine strips)—making it an ingredient that can be rolled out for a wide range of uses such as marmalade raw material, tea, furikake, and cocktail sub-ingredients. The points of the prototype...

Summer orange peel is a material that converts the thick rind—once discarded after squeezing out the sharply acidic juice—through drying into a raw material for many uses such as confectionery, tea, furikake, and bath additives. The white pith (albedo) remaining on the inside of the peel and the citrus essential oil contained in the outer skin (flavedo) give a gentle bitterness and freshness...

Shinshu (Nagano Prefecture)’s heirloom vegetables are a group of native varieties handed down within the elevation differences created by mountain terrains—the Japan Alps (Northern, Central, Southern), Yatsugatake, Shiga Highlands, and the Kiso valley. The Japan Heirloom Vegetable Promotion Association and Nagano Prefecture’s “Shinshu heirloom vegetable certification system” have selected 85 items, and...

Yamanashi Prefecture’s heirloom vegetables are a group of native varieties handed down within varied terrains and elevation differences—the volcanic-ash soil of the Mt. Fuji foothills, the alluvial fans of the Kofu basin, the Southern Alps foothills, the southern foothills of Yatsugatake, and the Minobu mountains. In the Japan Heirloom Vegetable Promotion Association’s certification they number 13, including akebono soybean, Otsuka carrot, and Narusawa greens...

Fukui Prefecture’s heirloom vegetables are a group of native varieties handed down within geographic diversity—the maritime climate of Wakasa Bay, the sand dunes of the Echizen coast, the heavy-snow area of the Ono basin, and the mountainous areas of Katsuyama and Okuetsu. In the Japan Heirloom Vegetable Promotion Association’s certification they number 23, including Yoshikawa eggplant, Yamauchi turnip, Kamisho taro, and Ka...

Toyama Prefecture’s heirloom vegetables are a group of native varieties handed down within terrains such as the snowmelt water from the Tateyama range, the alluvial fans of the Kurobe and Sho rivers, and the Toyama Bay coast. In the Japan Heirloom Vegetable Promotion Association’s certification they number 21, including Nyuzen jumbo watermelon, Gokayama turnip, Takaoka dokko, Kanaya green onion, and Shinkuro eggplant...

Niigata Prefecture’s heirloom vegetables are a group of native varieties handed down within the food culture of a heavy-snow area known as a leading rice-producing region. In the Japan Heirloom Vegetable Promotion Association’s certification they number 33, including juzen eggplant, Meike greens, Kurosaki edamame, kagura nanban, and kakinomoto (edible chrysanthemum)—many of which are unfamiliar in other prefectures...

Kanagawa Prefecture’s heirloom vegetables are native varieties handed down within varied terrains—the Tanzawa Mountains, the Sagami River basin, and the Miura Peninsula—and the history of being a vegetable-supply area near Edo. In the Japan Heirloom Vegetable Promotion Association’s certification there are 29 items, including Miura daikon, Tsukui native soybean, Manpukuji vivid-red long carrot, and norabo...

Chiba Prefecture’s heirloom vegetables are native varieties handed down in the warm climate of the Boso Peninsula and the fertile land nurtured by the Tone and Edo rivers. In the Japan Heirloom Vegetable Promotion Association’s certification there are 12 items, including Yagiri green onion, Oura burdock, Koito native soybean, and Toke mustard greens—handed down within the food culture linking the metropolitan area and Boso...

Saitama Prefecture’s heirloom vegetables are native varieties handed down within the agricultural development of the Kawagoe domain in the Edo period and the history of being a vegetable-supply area near Tokyo. In the Japan Heirloom Vegetable Promotion Association’s certification there are 18 items, including norabo-na, Kawagoe sweet potato, Iwatsuki green onion, and shakushi-na—which have supported the metropolitan area’s food culture...

Gunma Prefecture’s heirloom vegetables are native varieties protected within the volcanic-ash soil of northern Kanto, the cool climate of mountainous areas, and complex terrains such as Mt. Haruna, Mt. Akagi, and Mt. Myogi. In the Japan Heirloom Vegetable Promotion Association’s certification there are 22 items, ranging from nationally known varieties such as Shimonita green onion, Kokufu Chinese cabbage, and kaki-na, to the Iriyama district...

Tochigi Prefecture’s heirloom vegetables are native varieties protected within the diverse terrain from the Nikko mountains to the Kanto plain and the agricultural culture continuing since the Edo period. In the Japan Heirloom Vegetable Promotion Association’s certification there are 14 items, including kanpyo (dried gourd), Miya green onion, and Nissato green onion—items distinctive to Tochigi...

Ibaraki Prefecture’s heirloom vegetables are native varieties handed down within Hitachi’s food culture and the rich agricultural base of the Kanto plain. In the Japan Heirloom Vegetable Promotion Association’s certification there are 5 items, of which 4 are native varieties from before the war, and 1 (Satogawa kabocha) is a native variety treated as a regional heirloom vegetable in prefecture-official terms...

Fukushima Prefecture’s heirloom vegetables are native varieties handed down according to the climate and food culture of each of the three regional divisions—Nakadori, Aizu, and Hamadori. In the Japan Heirloom Vegetable Promotion Association’s certification there are 14 items, spanning “Fukushima heirloom vegetables,” “Aizu heirloom vegetables,” “Iwaki heirloom vegetables,” and “Iwashiro heirloom...

Yamagata Prefecture organizes 86 items (officially it does not indicate a top ranking). In the Japan Heirloom Vegetable Promotion Association’s certification there are 86 items (as of March 2024), and the Yamagata Prefecture agricultural information site’s tally confirms about 160 kinds among native crops overall. From nationally known items such as dadacha soybean, Atsumi turnip, and Minden eggplant...

Domestically grown sudachi powder is a commercial citrus raw material that low-temperature dries the peel of domestically grown sudachi—centered on Tokushima-grown—and processes it consistently through grinding at our own facility in Kyoto Prefecture. Without using glucose, coloring, or antioxidants, it retains the peel-derived sharp acidity and refreshing aroma in the fine powder. Po...

Dried sudachi is a commercial citrus material made by carefully drying domestic sudachi, mainly from Tokushima Prefecture, with low-temperature hot air. We offer two forms—skin-on slices and skin-only shreds—for the sharp sudachi character in seasonings, tea, hot pot toppings, drink garnishes, cocktail finishes, and more...

Akita Prefecture is the only municipality in the Tohoku region with a prefecture-official certification system for heirloom vegetables. The 39 items certified as “Akita heirloom vegetables”—including tonburi, Misekiseki seri, and Matsudate shibori daikon—are all native varieties nurtured within Akita’s harsh winters and rich food culture. This article covers the 39 items...

What are Miyagi’s heirloom vegetables? Native varieties nurtured by the food culture of the Date domain. In Miyagi Prefecture there exist 22 varieties of heirloom vegetables organized by the Japan Heirloom Vegetable Promotion Association (there is no public certification system by Miyagi Prefecture itself). Many of them have been cultivated for over 400 years since the Edo period, centered on the castle town of the Sendai domain (Date domain)...

Domestically grown shungiku powder is a commercial powder raw material that low-temperature dries shungiku—with its distinctive bitterness and gorgeous aroma—and processes it consistently through grinding at our own facility in Kyoto Prefecture. Without using glucose, coloring, or antioxidants, it concentrates shungiku's original fragrance and deep green in the powder. Hot-pot broth bases...

国産ケールパウダーは、ビタミンK・ビタミンC・βカロテン・食物繊維を豊富に含むスーパーフード・ケールを低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用パウダー原料です。ブドウ糖・着色料・酸化防止剤を使わず、ケール本来の栄養価と深...

国産かぶパウダーは、やさしい甘みと滑らかな食感が特徴のかぶを低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用パウダー原料です。ブドウ糖・着色料・酸化防止剤を使わず、かぶ本来のやわらかな甘みとクリーミーな風味を粉末に凝縮してい...

Shungiku is a leafy vegetable of the family Asteraceae, a Japanese-cuisine staple characterized by its distinctive bitterness and vibrant aroma. Dried shungiku is a commercial material made by carefully drying domestic fresh produce at low temperature, retaining shungiku's signature fragrance and green color in dried-leaf form. It works as an ingredient in hot pots, a material for dressed and boiled greens, kneading into tempura batter...

Kale is a leafy vegetable of the family Brassicaceae, drawing worldwide attention as a superfood rich in vitamin K, vitamin C, β-carotene, and dietary fiber. Dried kale is a commercial material made by carefully drying domestic fresh produce at low temperature, retaining its deep green color and nutritional value in dried-leaf form. Fresh...

The turnip is a vegetable of the family Brassicaceae, characterized by a gentle sweetness and smooth texture, and used in a wide range of dishes centered on Japanese cuisine—soups, simmered dishes, pickles, and more. Dried turnip is a commercial material made by carefully drying domestic fresh produce at low temperature, retaining the turnip's natural soft sweetness and smooth mouthfeel in dried form...

国産ピーマンパウダーは、万願寺とうがらしと同様の肉厚な食感を持つ大型ピーマンを低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用パウダー原料です。赤と緑の2色展開が可能で、ブドウ糖・着色料・酸化防止剤を使わず、果肉本来の甘みと鮮...

国産ワケギパウダーは、ネギとタマネギの交雑種であるワケギを低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用パウダー原料です。ブドウ糖・着色料・酸化防止剤を使わず、ワケギ本来のマイルドな甘みとやわらかな香りを粉末に残しています...

国産ニンニクスプラウトパウダーは、にんにくの芽と根を含む発芽段階の若芽を低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用パウダー原料です。ブドウ糖・着色料・酸化防止剤を使わず、スプラウト由来のにんにく風味と青々しい香りを粉末...

This bell pepper has a thick, meaty texture like Manganji chili and is a colorful material available in two colors, red and green. Dried bell pepper is made by carefully drying domestic fresh produce at low temperature, retaining the sweetness of its thick flesh and vivid color in dried form. The red is brightly colored and sweet...

Wakegi is a cross between green onion and onion, a seasoning vegetable characterized by tender leaves and a mild flavor. Dried wakegi is made by carefully drying domestic fresh produce at low temperature, retaining an aroma mellower and less pungent than green onion in dried form. As a topping for okonomiyaki, soups, seasonings, and egg dishes...