Domestically grown– tag –

The garlic sprout is a young shoot at the germination stage, including the garlic bud and root, a unique ingredient combining garlic-derived flavor with the fresh, green aroma of the sprout. Dried garlic sprout is a commercial material made by cutting domestic fresh produce in half or into slices and finishing it by low-temperature drying, for ramen...

Agriture has begun handling "dried moringa" and "moringa powder" using Kagoshima-grown moringa. Moringa (Moringa oleifera) is a plant in the horseradish-tree family, and because it's rich in vitamins, minerals, and amino acids, it's also called the "miracle tree"...

Dried moringa is a commercial superfood raw material made by drying the leaves of moringa (Moringa oleifera) grown in Kagoshima Prefecture. Through a drying technology adapting the Chiran-cha method, processing shortly after harvest retains the leaves' aroma and color. No glucose, coloring, or antioxidants are used. Tea, ble...

国産モリンガパウダーは、鹿児島県産モリンガ（Moringa oleifera）の葉を乾燥・粉砕した業務用スーパーフード原料です。知覧茶製法を応用した乾燥技術により、収穫後短時間で加工することで葉の鮮やかなグリーンと栄養成分を粉末に残しています。ブドウ糖...

国産下仁田ネギパウダーは、群馬県下仁田町の伝統野菜「下仁田ネギ」を乾燥・粉砕した業務用野菜原料です。ブドウ糖・着色料・酸化防止剤を使わず、下仁田ネギ特有の太い白根由来の濃厚な甘みと風味を粉末に凝縮しています。スープ・鍋つゆ・調味料のベー...

国産よもぎパウダーは、鹿児島県産100%のよもぎ（葉・茎）を乾燥・粉砕した業務用ハーブ原料です。ブドウ糖・着色料・酸化防止剤を使わず、よもぎ本来の深いグリーンと爽やかな香りを粉末に残しています。和菓子（草餅・よもぎ餅）、ハーブティー、入浴剤...

Agriture recently prototyped "dried shungiku" using domestically grown shungiku. Shungiku is a leafy vegetable in the daisy family, an ingredient prized for its distinctive bitterness and aroma. It's widely enjoyed as an ingredient for hot pot, dressed dishes, and tempura. By drying at low temperature, shungiku's distinctive aroma is tightly...

Agriture recently prototyped "dried kiwi" using domestically grown kiwi. Kiwifruit is a fruit with a good balance of acidity and sweetness, also known for being rich in vitamin C and dietary fiber. When we carefully dried sliced domestically grown kiwi at low temperature...

Agriture recently prototyped "dried kale" using domestically grown kale. Kale is a leafy vegetable in the mustard family and a superfood also widely known as a raw material for green juice. It's rich in vitamin K, vitamin C, beta-carotene, and dietary fiber. Slowly at low temperature...

Agriture recently prototyped "dried turnip" using domestically grown turnip. Turnip is a root vegetable prized for its gentle sweetness and smooth texture, used in a wide range of dishes both Japanese and Western—simmered dishes, pickles, soups, and more. When we dried it sliced at low temperature, the turnip's white color...

Agriture recently prototyped "mugwort powder" using domestically grown mugwort. Mugwort is a Japanese herb long beloved as an ingredient for kusamochi and yakuzen tea, prized for its distinctive refreshing aroma. At Agriture, for OEM manufacturing of dried vegetables and powder and as commercial raw material...

Agriture recently prototyped "dried Shimonita negi" using domestically grown Shimonita negi. Shimonita negi is a brand negi cultivated centered on Shimonita Town, Gunma Prefecture, prized for its thick white root and strong sweetness when heated. The prototyped dried Shimonita negi turned out with quite a good aroma...

Agriture recently prototyped "dried lemon slices" using domestically grown lemons. So they can be used as a garnish for cocktails and drinks, they are dried thinly sliced. While the lemon peel tends to retain its yellow even after drying, the flesh portion...

Agriture recently prototyped "dried piman (bell pepper)" using domestically grown piman. This is a variety thicker-fleshed than ordinary piman, with little bitterness and some sweetness. As with the Manganji togarashi we prototyped before, piman also finished with a thick-fleshed texture firmly retained after drying...

Agriture recently began full production of lotus root powder. A full-scale mass-production system has started, handling everything in-house consistently—processing 100kg of lotus root into powder and filling it into small pouches. Lotus root powder has so far been centered on prototyping-stage provision, but from multiple food manufacturers...

Agriture recently prototyped "dried wakegi" using domestically grown wakegi. Wakegi is a cross between negi and onion, a vegetable prized for a softer, milder flavor than ordinary negi. Wakegi's distinctive gentle aroma remains even when dried, and because it has little pungency...

Agriture recently prototyped "dried beet" using domestically grown beet. Beet is a root vegetable prized for its vivid purple color, an ingredient used in a variety of dishes such as salads, soups, and smoothies. In this prototype, we finished the drying with beet's distinctive purple color firmly retained...

Agriture recently prototyped "asparagus stem powder" using the stems of domestically grown asparagus. Following the dried asparagus we prototyped last time, this time we extracted just the stem portion and processed it into powder. The hard stem portion is a part usually often discarded...

Agriture recently prototyped "dried garlic sprouts" using domestically grown garlic sprouts. Garlic sprouts are the young shoots grown from garlic seed bulbs, an ingredient prized for a milder flavor than garlic itself. This time, at the client's request, the root...

The definition of “heirloom vegetables” and the scope of this article. There is no nationally unified definition of “heirloom vegetables,” and the standards differ by certifying body. To help you accurately understand this article, we first organize the standards of the main certifying bodies. Certifying body / main standard / Kyoto Prefecture’s “Kyoto heirloom vegetables”: from before the Meiji era...

Dried rose (edible rose) is a commercial flower ingredient made by low-temperature drying domestically cultivated edible roses, finished at our own processing facility in Kyoto Prefecture. Without using glucose, coloring, or antioxidants, it retains the rose's original fragrance and petal color in the dried product. Containing aromatic compounds of a gorgeous scent, herbal tea...

Dried enoki is a commercial dried-mushroom material made by low-temperature drying enoki mushrooms produced in Japan and finishing them at our own processing facility in Kyoto Prefecture. Enoki is the most widely produced mushroom in Japan, and drying concentrates guanylic acid (an umami compound), drawing attention in food development for dashi materials and salt-reduction measures...

柚子パウダー（京都産）は、京都市右京区・京都地区で収穫された柚子の皮を低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用柑橘原料です。ブドウ糖・着色料・酸化防止剤を使わず、京都産柚子特有の豊かな芳香と鮮やかな黄色を粉末に残して...

国産蓮根パウダーは、国内の契約栽培農家から仕入れた蓮根を低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用野菜原料です。ブドウ糖・着色料・酸化防止剤を使わず、蓮根本来の風味と白色を粉末に残しています。水に溶くととろみがつく特性...

栗皮パウダーは、栗の加工時に出る鬼皮・渋皮を低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用機能性原料です。通常は廃棄される副産物を乾燥・粉末化した「アップサイクル食品素材」で、ポリフェノール・タンニン・食物繊維を含む点が特...

国産青パパイヤパウダーは、国内栽培青パパイヤを低温〜中温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用機能性原料です。ブドウ糖・着色料・酸化防止剤を使わず、青パパイヤに含まれるパパイン酵素を保持する温度設計で仕上げています。美...

国産アスパラパウダーは、国内契約栽培で収穫したアスパラガスを低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用野菜原料です。ブドウ糖・着色料・酸化防止剤を使わず、アスパラガス本来の青く爽やかな風味と鮮やかなグリーンを粉末に残し...

Asparagus is a vegetable in season from spring to early summer, rich in asparagine and B vitamins, characterized by a crisp texture and sweetness. Dried asparagus is made by carefully drying domestic seasonal asparagus at low temperature, finished in slice and chip forms. It is used in soups, stewed dishes, mixed rice...

The purple chili is a chili characterized by a vivid purple color from anthocyanin pigments, with a fruity heat and distinctive coloring. Dried purple chili preserves the purple color to the fullest through low-temperature drying, offered in three forms: whole, flake, and coarse-crushed. As a spice mix or a drink infusion...

Basil is a herb of the genus Ocimum in the mint family, characterized by a sweet, refreshing aroma with linalool as its main component. Dried basil is made by carefully drying domestically grown sweet basil at low temperature, retaining an aroma close to that of the fresh leaf in dried-leaf form. Pasta sauce, pizza, simmered dishes...

The definition of “heirloom vegetables” and the scope of this article. There is no nationally unified definition of “heirloom vegetables,” and the standards differ by certifying body. To help you accurately understand this article, we first organize the standards of the main certifying bodies. Certifying body / main standard / Kyoto Prefecture’s “Kyoto heirloom vegetables”: from before the Meiji era...

紫唐辛子パウダーは、アントシアニン系の色素をもつ紫品種の唐辛子を低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用スパイス原料です。紫色の発色とフルーティーな立ち香、紫品種特有のやわらかな辛みのバランスを活かし、和風・洋風・菓...

国産スイートバジルパウダーは、国内契約栽培で収穫したバジルの葉を低温乾燥し、京都府内の自社加工所で粉砕まで一貫処理した業務用ハーブ原料です。ブドウ糖・着色料・酸化防止剤を使わず、葉本来の香りと深いグリーンを粉末に残しています。イタリアン...

Hokkaido’s heirloom vegetables are a distinctive food culture born from the fusion of varieties brought from abroad by the Meiji-era Development Commission and native varieties refined in a harsh cold climate. The 14 items deeply rooted in the lives of Hokkaido residents—Sapporo ki (yellow onion), Danshaku potato, Rawan butterbur, and more—are also a mirror reflecting Hokkaido’s pioneering history itself...

国産ドライトマトを選ぶときは、「国産か輸入か」「無添加か（食塩・砂糖・保存料の有無）」「有機JASなど認証の有無」「加工タイプ」の4つのチェック項目を押さえるだけで、買ったあとの満足度が大きく変わります。最近の売場では無添加や国産表示を前面...

As awareness of food safety rises, demand for domestically grown dried vegetables is rapidly expanding. As of 2025 in particular, additive-free products that use no food additives and OEM manufacturing services that can handle small lots are strongly sought by small and medium-sized companies and new entrants. Conventionally, mass production was...

乾燥野菜は食品加工や外食産業において、安定した品質と保存性の高さから欠かせない存在です。特に国産素材・無添加志向の高まりにより、「国産乾燥野菜」の需要が拡大しています。 一方で、「思ったより品質が安定しない」「納期対応が遅い」「契約条件が...

For commercial dried vegetables, domestic and Chinese products differ greatly in quality, cost, and supply stability. Chinese products have the edge in distribution volume and price, while domestic ones have the edge in safety, brand appeal, and spec-sheet compliance. Depending on your product's use and sales channels, which you choose changes your costs, complaint rate, and how your channels expand...

青汁の原料として知られるケール。 実はこの野菜、栄養価の高さから「野菜の王様」という異名を持っています。キャベツやブロッコリーと同じアブラナ科に属し、これらの野菜の原種に位置するケールは、地中海沿岸・ギリシャ地方が原産とされ、紀元前から栽...

Alongside rising health consciousness, interest in moringa is rapidly spreading. This plant, also called a "nutrient-rich tree," is drawing attention worldwide as a superfood containing over 90 kinds of nutrients, but what points should you watch when choosing domestic moringa...

When you pick up a lemon at the supermarket, have you ever been unsure? About 90% of the lemons on store shelves are imported. The remaining mere 10%—domestic lemons—come into season mainly from October to March. Hiroshima Prefecture accounts for about 50% of domestic production, with cultivation thriving on the mild climate of the Seto Inland...

三浦大根は、神奈川県三浦半島で栽培されてきた冬大根です。 明治時代に三浦半島の在来種である高円坊大根と練馬大根などが自然交雑して誕生し、大正14年（1925年）に「三浦大根」と命名されました。三浦半島は温暖な気候と水はけの良い土壌に恵まれ、昔か...

When it comes to green juice, kale comes to mind. This green vegetable belongs to the same mustard family as cabbage and broccoli, and is so nutritionally excellent it's called the "king of vegetables." In Japan the green juice market has matured, and kale has long maintained steady demand as its main ingredient. Raw...

避難生活の食事、「食べられれば何でもいい」では危険です 地震や台風などの災害が起きたとき、まず考えるのは身の安全の確保。食事のことは後回しになりがちです。でも、避難生活が3日、1週間と長引くにつれて、食事の質が心身の健康に大きく影響してきま...

Papaya is a tropical fruit prized for its light sweetness and aroma, and drying concentrates the flavor and brings out its natural sweetness. Dried papaya carefully dries domestically grown produce at low temperature, locking in the flesh's fibrous texture and tropical aroma as-is. Confectionery, granola, drinks...

Green papaya draws attention as a vegetable using the immature fruit, and because it contains a lot of the enzyme papain, its popularity as a health ingredient is rising. Dried green papaya carefully dries domestically grown fruit at low temperature, finishing it without losing flavor or nutritional components. Salads, stir-fries, soups, health...

京都府内の提携農家で育てた、ひと冬を越えて甘みを蓄えた春の新玉ねぎを使用。低温でじっくり乾燥させることで、辛みが穏やかに抜け、ふんわりとした甘さと、とろけるような食感に仕上がっています。水分を含ませると、まるでカットしたばかりの新玉ねぎ...

赤しそは独特の香りと色合いが特徴で、日本の食文化に欠かせない香味野菜です。乾燥赤しそは国産の原料を低温でじっくり乾燥させ、鮮やかな赤紫色と豊かな香りをそのまま閉じ込めています。ふりかけやゆかり、漬物、健康茶、菓子素材など、多様な用途で活...

京都府京丹後の提携農家で栽培されたキャベツを使用。寒暖差のある土地で育ったキャベツは甘みが強く、しっかりとした葉質を持っています。これを大きめにカットし、低温でじっくりと乾燥。水戻しすると、まるで春キャベツのようなシャキシャキ感と、噛み...

なめこは独特のぬめりと香りが特徴のきのこで、味噌汁や煮物に欠かせない素材です。乾燥なめこは国産のなめこを低温乾燥し、戻した際に特有のぬめりと旨味を再現します。扱いやすく、長期保存できるため、業務用のスープ・惣菜・レトルト食品などに最適で...