Domestically grown– tag –
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Dried mibuna
"Mibuna," a Kyoto heirloom vegetable also familiar in Kyoto pickles. Among them, mibuna cultivated in Hiyoshi Town—the designated production area for Kyo-mibuna—is a gem reputed to be aromatic, with a tangy heat like a herb. Drying softens the faintly bitter flavor, with the heat elevating the umami for a refined... -
乾燥舞茸
舞茸は香りと旨味の強さから“香り松茸、味しめじ”と言われるほど、出汁素材としても評価の高いきのこです。乾燥舞茸は国産原料を低温でじっくり乾燥させ、風味と旨味を凝縮。戻すと肉厚な食感がよみがえり、炒め物や炊き込みご飯、スープなど幅広い料理や... -
Dried shiitake
乾燥椎茸の製品概要 京都府の提携農家で栽培された椎茸を、3段階の温度で丁寧に乾燥した業務用原料です。厚めにスライスしているため、一般的な乾燥椎茸より柔らかい歯ざわりと凝縮された旨味が両立します。乾燥状態でもクセが少なく、水戻し後は生椎茸に... -
Dried mango
Mango is a tropical fruit prized for its rich sweetness and mellow aroma. Dried mango uses fully ripe fruit grown in Miyazaki Prefecture, locking in natural sweetness and aroma by drying slowly at low temperature. The flesh color is beautiful too, for confectionery, granola, smoothies, and drink to... -
Dried Shogoin daikon
"Shogoin daikon," a Kyoto heirloom vegetable born in the Shogoin area of Kyoto in the late Edo period. Its perfectly round, moisture-rich, soft flesh is resistant to falling apart when simmered and faintly sweet. Drying removes the moisture, producing a springy, bouncy texture and a refined richness and umami within the sweetness... -
dried celery
セロリは独特の香りと清涼感があり、洋食やスープの香味野菜として欠かせない存在です。乾燥セロリは国産の原料を低温で乾燥し、香りと色味をそのまま残しています。戻すとシャキッとした食感が再現され、香り立ちが良く、スープ・ソース・惣菜など多様な... -
乾燥きゅうり
京都府の提携農家で栽培された新鮮なきゅうりをスライスし、低温でじっくり乾燥させた業務用の乾燥野菜です。生野菜とは異なり、水で戻すと「コリコリ」とした独特の食感が楽しめるのが特徴です。個人通販でもリピーターの多い人気商品でありながら、業務... -
乾燥冬瓜（とうがん）
冬瓜は淡白ながらもやさしい甘みとみずみずしさが特徴の夏野菜です。乾燥冬瓜は京都産の原料を低温で丁寧に乾燥し、煮込み料理やスープで戻した際にも自然な食感と風味が再現されます。水分が多い冬瓜を安定した形で扱えるため、業務用の調理現場やレトル... -
Dried spinach
乾燥ほうれん草の製品概要 独自の品種特性で知られるタキイ種苗のファイトリッチシリーズ「弁天丸」を使用した、業務用の乾燥ほうれん草です。ホウレンソウ特有のえぐみ・アクが少なく、甘みが強いのが特長です。京都府京丹後の提携農家が育てた原料を、葉... -
乾燥ウコン
ウコン（ターメリック）は、鮮やかな黄色と独特の香りが特徴のショウガ科植物です。乾燥ウコンは沖縄県産の原料を低温で丁寧に乾燥させ、クルクミンをはじめとする有効成分と自然な香りをしっかりと残しています。健康食品やサプリメント、スパイス原料、... -
Dried carrot
やわらかくてクセの少ない、料理に映える黄色人参を使用。生の状態でもほんのり甘いこの品種は、乾燥することでさらに濃厚な自然の甘さが凝縮され、野菜とは思えないほどのリッチな風味に仕上がります。噛むほどに甘さが広がり、デザート感覚で楽しめるよ... -
Dried mugwort
Mugwort is an aromatic herb long rooted in Japanese food culture, used widely in Japanese sweets, medicinal cuisine, and health teas. Dried mugwort is a raw material made by low-temperature drying domestic mugwort, sealing in its deep green color and aroma. It is suited to product creation that makes use of aroma and color—kusa mochi, dumplings, bath additives, herbal tea, and more... -
乾燥水菜
※1枚目画像は水菜、2枚目画像は紅法師水菜 京都を中心に古くから栽培されてきた日本原産の野菜「水菜」。Agritureの業務用乾燥水菜は、京都の種苗メーカーが開発したファイトリッチシリーズ「紅法師水菜」を主原料に使用し、京都府京丹後で提携農家による... -
Dried yuzu
国産ゆずを皮ごと丁寧に乾燥させ、香りと酸味をそのまま残した素材です。熱を加えても香気が飛びにくく、製菓やドリンクなど幅広い食品に使用できます。仕込みの段階で少量加えるだけで、ゆず特有の上品な香りが立ち、香料では出せない自然な余韻を生み出... -
Dried ginger
掘り起こした瞬間から清涼感に包まれるほど、香りが豊かな新生姜を使用。乾燥をさせることでキリッとした冴える辛みもそのままに、香りも健在です。原料としての使用はもちろん、パウダーにすることで多様な製品の隠し味として使用することも可能です。乾... -
Dried Kujo green onion
A commercial dried vegetable made by slicing and drying at our own factory the Kujo green onion known as a Kyoto heirloom vegetable. The green onion’s original fragrance and sweetness are concentrated, and a crisp texture remains even after rehydrating. It is suited to commercial use, especially for Japanese delicatessen, soups, and to... -
Shimonita negi
乾燥下仁田ねぎの製品概要群馬県の提携農家で育てられた下仁田ねぎを、白い部分をメインに使用し、じっくりと低温乾燥。厚みのある肉質を活かし、噛むほどにとろけるような甘みと、独特の芳醇な香りが広がる仕上がりです。水戻し後はふっくらとした食感を... -
乾燥島らっきょ
乾燥島らっきょの製品概要沖縄県の伝統野菜、島野菜の島らっきょを使用し、その特有の辛味とシャキシャキ感を凝縮した乾燥島らっきょです。低温乾燥により、独特の香りと辛味をしっかり保ち、戻した際には生に近い食感が楽しめます。長期保存が可能で、薬... -
Dried lemon
Product Overview of Dried Lemon A dried lemon using domestically grown lemons (Kyoto-grown, Ehime-grown), concentrating a refreshing acidity and aroma. Through low-temperature drying, it retains vivid color while locking in the peel's fragrance and the flesh's acidity as-is. Its slice shape is easy to use as-is, for top... -
Dried kiwi
Product Overview of Dried Kiwi A dried kiwi using Kyoto-grown kiwifruit, concentrating its sweet-tart flavor as-is. Through low-temperature drying, the vivid green and acidity stand out, with a finish that lets you enjoy natural sweetness. Drying drives off the fruit's distinctive moisture, giving a concentrated flavor... -
Dried broccoli
乾燥ブロッコリーの製品概要 京都府産のブロッコリーを使用し、その鮮やかな緑色と旨味を引き出した乾燥ブロッコリーです。低温でじっくり乾燥させることで、鮮やかな緑色と風味が凝縮され、食感もしっかりと保たれています。水戻し後も鮮やかな色味と歯ご... -
Dried myoga
乾燥茗荷の製品概要 京都府産の茗荷を使用し、特有の爽やかな香りとほのかな辛味を引き出した乾燥茗荷です。低温でじっくり乾燥させることで、色鮮やかさを保ちつつ、風味が凝縮されています。水戻し後もシャキシャキとした食感が楽しめ、薬味や和え物、惣... -
Dried Kaga lotus root
Product Overview of Dried Kaga Lotus Root. Kaga lotus root is a specialty of the Kaga region of Ishikawa Prefecture, a high-quality lotus root prized for its stickiness and sweetness. Especially by drying it, a fluffy texture and rich sweetness concentrate, giving dishes a deep richness. The stickiness is firmly felt even after rehydration, for simmered dishes, dressed dishes... -
Dried shikuwasa
Product Overview of Dried Shikuwasa Shikuwasa is a citrus specialty of Okinawa, prized for its refreshing acidity and pleasant bitterness. Especially by drying it, the aroma and acidity concentrate, so you can enjoy that flavor even after long-term storage. Because it's sliced and dried with the peel, the fruit's um... -
乾燥子供ピーマン
乾燥子供ピーマンの製品概要 子どもピーマンは、苦味が少なく甘みが強いことが特徴の品種で、タキイ種苗が開発したファイトリッチ品種です。小さなサイズと鮮やかな緑色が料理の彩りを引き立てます。特に乾燥させることで、甘みが凝縮され、軽やかな食感が... -
乾燥からしな
乾燥からしなの製品概要 からしなは、ピリッとした辛味とほのかな香りが特徴の野菜です。特に京都産のからしなは、香りが強く、独特の辛味が料理を引き立てます。乾燥させることで、辛味と香りが凝縮され、長期間保存が可能です。水戻し後も辛味がしっかり... -
Coconut nectar
Coconut Flower Nectar (Vietnam-Grown) | Commercial Natural Sweetener Wholesale. A natural liquid sweetener made using 100% organic coconut nectar grown in Vietnam's Mekong Delta, processed with vacuum concentration technology (low-temperature concentration at 55–60°C). Containing abundant minerals and electrolytes, with a faint... amid a gentle sweetness... -
dried thinned melon
乾燥摘果メロンの製品概要 摘果メロンとは、メロンの生育過程で摘み取られた未熟果実のことです。独特の爽やかな香りと、シャキシャキとした食感が魅力で、主に漬物やサラダ、デザートに利用されます。乾燥させることで、風味と食感を凝縮し、水戻し後も独... -
Coconut sugar
Coconut Flower Sugar (Vietnam-Grown) | Commercial Raw Material Wholesale. A natural sweetener using 100% organic coconut nectar grown in Vietnam's Mekong Delta. Containing abundant minerals, amino acids, and polyphenols, it can be used in a wide range of food development as an alternative to refined sugar or honey... -
Dried pineapple
Product Overview of Dried Pineapple Pineapple's appeal is the sweet-tart flavor distinctive of tropical fruit. Especially by drying it, the sweetness and acidity concentrate tightly, and the fruity aroma stands out even more. Whether eaten as-is as a snack or as a confectionery ingredient... -
Dried peach
Product Overview of Dried Peach (Nagano-Grown) A dried fruit that slices fully ripe peaches grown by partner farmers in Nagano Prefecture, thoroughly removing the moisture to finish it with a crisp texture. Unlike the common semi-dry type, it has a crisp, light bite and, with each chew, a concentrated flavor spreads... -
dried Swiss chard
乾燥スイスチャードの製品概要 スイスチャードは、鮮やかな茎の色合いとほうれん草に似た風味が特徴の野菜です。特に京都産のスイスチャードは、瑞々しくクセの少ない味わいで、生食でも加熱調理でも幅広く利用されています。乾燥させることで、その鮮やか... -
Dried watermelon
Product Overview of Dried Watermelon (Nagano-Grown) Nagano-grown watermelon, nurtured by the temperature swings distinctive of high-altitude regions, is lavishly sliced and dried slowly at low temperature. By carefully finishing this high-moisture fruit, it concentrates watermelon's own juicy sweetness and a faint green aroma... -
Dried Momonosuke
Product Overview of Dried Momonosuke Momonosuke kabu, as the name suggests, is a turnip prized for a peach-like coloring and a smooth texture. Especially because it uses the sweet Kyotango-grown Momonosuke kabu, it has juiciness and a faint sweetness, used widely from raw eating to heated cooking... -
Dried banana
Product Overview of Dried Banana (Okinawa-Grown Island Banana + Overseas-Grown) A dried banana made by using, as appropriate, the rare "island banana" grown by partner farmers in Okinawa and stably supplied overseas-grown bananas. Island banana is small but prized for its rich sweetness and acidity, with an appealing special-feeling flavor. On... -
Dried strawberry
Product Overview of Dried Strawberry (Kyoto-Grown) Fully ripe strawberries carefully grown by partner farmers in Kyoto Prefecture are sliced and dried slowly at low temperature. It concentrates the flesh's juiciness and rich aroma as-is, with a finish where a sweet-tartness spreads the more you chew. Strawberry's distinctive gorgeous aroma stands out, for top... -
As If Meeting a Different Vegetable—Manganji Togarashi and the Story of "Season"
A column penned by chef Tamotsu Yoneyama, who runs "Potsura Potsura" and "Utsura Utsura" in Shinsen, Tokyo, earning Michelin Bib Gourmand at both restaurants. Through Manganji togarashi, he speaks of the shifting of "season" and the depth of Kyoto vegetables. The Manganji that changes between early summer and high summer... -
Mibuna: The Characteristics and History of a Kyoto Vegetable with Little Heat
Mibuna is one of Kyoto's traditional Kyoto vegetables, prized for its long, slender leaves and soft texture. It looks similar to mizuna, but its leaves have no serrations and are rounded. Its moderate, crisp heat and delicate flavor shine in a wide range of dishes—pickles, ohitashi, stir-fries, and more... -
Summer Kyoto Vegetables: The Season of Fushimi Togarashi and Shishigatani Kabocha
Each vegetable has its "season," and tasting it in that period lets you enjoy its character best. Kyoto's heirloom vegetables, the "Kyoto vegetables," also include some that come into season in summer, coloring the summer table with juiciness and robust flavor. Here, Manganji togarashi, Kamo eggplant, Fushimi togarashi... -
Kamo Eggplant: A Kyoto Vegetable Prized for Its Round Shape and Rich Flavor
Kamo eggplant (kamonasu), also called the "queen of eggplant," is a summer Kyoto vegetable that represents Kyoto. Prized for its round, hefty shape exceeding 10cm in diameter and its densely packed, thick flesh, it has been cultivated centered on the Kamigamo area of Kita Ward, Kyoto City. Dengaku, agedashi, eggplant steak, and... -
What Is Kyo-Mizuna | A Guide to Its Characteristics, Varieties, and How to Eat It
"Kyo-mizuna," a Kyoto vegetable essential to the winter table. Prized for a crisp flavor and a crunchy bite, it has the depth to elevate both hot pot and salad. It tends to be confused with the fellow Kyoto vegetable mibuna, but the leaf shape and growth are different things. This article covers, from Kyo-mizuna's characteristics and history to varieties... -
What Are Kyoto's Traditional Preserved Foods? Inherited Wisdom and How to Use It Today
Kyoto, boasting over a thousand years of history, has a diverse array of "traditional preserved foods" born from rich seasons and the wisdom of daily life. In an age without refrigeration, the sun-dried vegetables, pickles, and fermented foods devised to make the most of seasonal ingredients without waste still support the Kyoto table today. This article covers... -
Why Are Kyoto Vegetables Expensive? History, Brand Power, and Producers' Commitment Explained
Kyoto vegetables, which color Kyoto's food culture. Do you dismiss the reason their prices are on the higher side as simply "because it's Kyoto"? In fact, behind Kyoto vegetables' high cost lie a long history and tradition, a unique growing environment, and producers' ceaseless efforts. This article covers why Kyoto vegetables are high... -
How to Build a Seasonal Course Woven with Kyoto Vegetables
―Capturing Summer's Life, Coolly, in a Single Dish― A column penned by chef Tamotsu Yoneyama, who runs "Potsura Potsura" and "Utsura Utsura" in Shinsen, Tokyo, earning Michelin Bib Gourmand at both restaurants. How to build summer Kyoto vegetables into a course—that thinking and commitment... -
The Appeal of Kyoto Vegetables: A List of Famous Varieties, Their Characteristics, and a Reading Guide
Kyoto vegetables include quite a few names whose readings are hard to guess at first, such as "Shishigatani kabocha" and "mibuna." This article compiles the readings of representative Kyoto vegetables in a list with furigana, and briefly introduces the characteristics of each. The definition of Kyoto vegetables... -
The Work of "Subtraction" That Makes the Most of Kyoto Vegetables
―No Salt or Oil Needed—What the Ingredient Teaches Us― A column penned by chef Tamotsu Yoneyama, who runs "Potsura Potsura" and "Utsura Utsura" in Shinsen, Tokyo, earning Michelin Bib Gourmand at both restaurants. When facing a Kyoto vegetable, the "subtraction" a chef should choose... -
[Kyoto Vegetable Calendar] Seasonal Kyoto Vegetables That Color the Four Seasons and Famous Kyoto Cuisine
The gentle ring of "Kyoto vegetables" is everyday life for Kyoto people, and for those living outside Kyoto it's an object of longing, evoking a certain nostalgia. Tied to seasonal events and dishes, they have nurtured a distinctive food culture. Today, with advances in agricultural technology, more can be enjoyed year-round... -
MAFF to Run a Support Mission for Food Companies Entering Vietnam in July—Capacity of 20, Free to Participate, Briefing Applications Within April
The Ministry of Agriculture, Forestry and Fisheries will run a public-private business mission in Vietnam (Ho Chi Minh City, Hanoi) on July 13–17, 2026. For food and agriculture-related companies, capacity is 20 with free participation. A briefing will be held on April 20. -
福利厚生サービス「オフィス八百屋（OFFICE YAOYA）」の提供を開始しました
株式会社Agriture（京都市）は、乾燥野菜をオフィスに常備する新しい福利厚生サービス「オフィス八百屋（OFFICE YAOYA）」の本格提供を開始。国産野菜100％・無添加の低温乾燥野菜により、多忙なビジネスパーソンの野菜不足解消と農業の廃棄問題へのアプロ... -
Agriture Inc. has been listed as a joint PR member on the Suste-Nabe special page of "Rethinking Japan Through Food. NIPPON FOOD SHIFT," the food-education and food-security awareness project promoted by the Ministry of Agriculture, Forestry and Fisheries. What Is Suste-Nabe? "Suste-Nabe" is the challenge surrounding our food...
March 10, 2026
