Domestically grown– tag –

Shishigatani Kabocha powder is a raw material made by drying and then finely powdering the Kyoto heirloom vegetable "Shishigatani kabocha." It is intended for uses such as potage bases, dough for baked goods, Japanese-style simmered-dish powders, and baby food bases, spreading the light, delicate flavor and gentle color of Shishigatani kabocha uniformly...

Horikawa Gobo powder is a raw material made by drying and then finely powdering Horikawa gobo, a Kyoto heirloom vegetable. It is intended for uses such as Japanese dashi bases, kinpira-style seasoning, soup bases, and flavoring for baking and confectionery, spreading the distinctive fragrance and earthy aroma of Horikawa gobo uniformly. In...

Dried Shishigatani kabocha is a commercial ingredient made from the Kyoto heirloom vegetable "Shishigatani kabocha." Shishigatani kabocha is a Japanese kabocha of the genus Cucurbita in the gourd family, prized for its distinctive gourd-like shape pinched at top and bottom, and its higher-moisture, light flavor. Agriture...

Dried Horikawa gobo is a commercial ingredient made from the Kyoto heirloom vegetable "Horikawa gobo." Horikawa gobo is a large burdock that swells to 6–9 cm thick and around 50 cm long, with a hollow center (su-iri); it has soft flesh and a distinctive fragrance. This thick, hollow shape and the soft...

Product Overview of Dried Persimmon Dried persimmon is a commercial dried fruit made by cutting domestically grown sweet persimmons into slices or dice and drying them. Unlike hoshigaki (koro-gaki) finished by hanging under the eaves, thin-slicing and removing the moisture gives the persimmon's own gentle sweetness and a soft yet somewhat chewy texture...

Thinned-Melon powder is a raw material made by drying and then finely powdering the immature fruit (thinned melons) that are culled during melon cultivation. Thinned melons are of the genus Cucumis in the gourd family, and unlike sweet, ripe melons, they have a green, cucumber-like refreshing flavor and a moderate green aroma. With little off-flavor...

Green onion powder is a raw material made by drying and then finely powdering the green leaves of green onion (leaf onion). It is intended for uses such as soups, furikake, seasoning, and seasoning bases, spreading the distinctive aroma and color of onion uniformly. Fresh green onion, even when chopped, varies in shelf life and dispersion...

Corn powder is a raw material made by drying and then finely powdering sweet corn. It is intended for uses such as corn soup, cornbread, confectionery dough, beverage formulations, and seasoning, spreading corn's own sweetness and yellow color uniformly. Compared with fresh or canned...

Ooba powder is a raw material made by drying and then finely powdering ooba (green shiso). It is intended for uses such as furikake, Japanese-style dressing, tossing powder for chilled pasta, and blending into Japanese-style seasonings, distributing the refreshing aroma unique to ooba evenly through dough or powder. Ooba...

Mulberry leaf powder is a raw material made by drying and then finely powdering mulberry leaves of the genus Morus in the mulberry family. It is intended for uses such as green juice, health tea, and confectionery that makes use of its green color, spreading the calm green and mild flavor unique to mulberry leaves uniformly. By tuning the drying and grinding conditions, a deep...

Lemon powder is a raw material made by drying and then finely powdering lemons. It is intended for uses such as lemonade, drink mixes, baked goods, seasoning, and black tea blends, spreading lemon's refreshing acidity and aroma uniformly. Making use of aromatic compounds abundant in the peel such as limonene...

Goya powder is a raw material made by drying and then finely powdering goya (bitter melon). It is intended for uses such as goya tea, health-oriented beverages, confectionery, and seasoning formulations, spreading goya's distinctive faint bitterness and green flavor uniformly. Goya is a summer vegetable of the genus Momordica in the gourd family...

Green lemon powder is a commercial raw material made by drying domestically grown lemons harvested while the peel is still green, finished into a fine powder. Pre-ripe green lemons have thin peel and mild bitterness, and even when used whole with the peel, they tend not to produce harshness. Their refreshing aroma and sharp acidity, in liquid or...

Island chili powder is a raw material made by drying and then finely powdering the small island chilies beloved in Okinawa. It is intended for uses such as spicy seasonings, hot sauce, and dusting for snacks, spreading the sharp heat and aroma of island chili uniformly in small amounts. The standard Japanese name for island chili is Kidachi togarashi...

Sansho powder is a raw material made by drying and then finely powdering the pericarp of sansho. It is intended for uses such as blending into shichimi togarashi, mapo sauce bases, flavoring for tsukudani, Japanese-style seasoning, and confectionery accents, spreading the citrus-like aroma and numbing flavor unique to sansho uniformly...

Dried tamogitake is a commercial dried ingredient made from the edible mushroom "tamogitake," characterized by its vivid yellow color. Known as a mushroom that gives off rich umami and stock flavor, that flavor is locked in through low-temperature drying. Agriture offers it sliced, crushed, or as powder depending on the use...

Dried Benihoshi mizuna is a commercial ingredient made from "Benihoshi," a mizuna variety that colors red-purple. Unlike ordinary green mizuna, it is characterized by vivid red-purple running from the leaf stalks to the leaf tips; that coloring is locked in through low-temperature drying. Agriture also offers the same Benihoshi mizuna finely powdered...

Dried ooba is a commercial ingredient made from the leaves of green shiso (ooba). Prized for its vivid green and the refreshing aroma typical of shiso in the mint family, that color and aroma are locked in through low-temperature drying. Agriture also runs, in parallel, ooba powder (made to order) that finely powders the same green shiso...

Dried green onion is a commercial ingredient made mainly from the green leaf portion of leaf onion (banno-negi type), cut into rings. Whereas white negi (nebuka-negi) is eaten for its white blanched part, green onion is a negi used with its green leaves as-is for garnish and color; its vivid green and negi-like aroma are captured by low-temperature...

Dried wariboshi daikon is a dry ingredient thicker than kiriboshi daikon, made by splitting daikon lengthwise and drying it. Unlike kiriboshi daikon, which is julienned, it is split lengthwise before being exposed to the sun, so a firm bite and volume remain well when rehydrated; that texture is stabilized through low-temperature drying...

Dried mulberry leaf is a commercial material made from the leaves of the mulberry tree (family Moraceae). Long cultivated as food for silkworms, mulberry leaves have been a familiar ingredient for mulberry leaf tea and green vegetable drinks, and their vivid green color and rustic flavor are sealed in through low-temperature drying. At Agriture, from the same mulberry leaf...

Dried leek flakes are a commercial material made by turning the Western leek (leek/porri) into flake form. They have little of the strong pungency or bite of Japanese long onion; when heated, they develop a gentle sweetness and a mellow body, and that flavor is sealed in through low-temperature drying. Agr...

Dried corn is a commercial material made from the kernels of sweet corn (family Poaceae). The corn's natural sweetness and the color of its yellow kernels are sealed in as they are through low-temperature drying. At Agriture, from the same sweet corn, corn powder finely milled (made to order...

Dried sansho is a commercial material made from sansho (genus Zanthoxylum, family Rutaceae). It is characterized by a sharp pungency, a tingling that lingers on the tongue, and a fresh, citrus-like aroma; the pungency and tingling come from sanshool, a compound contained in the pericarp. At Agriture...

Dried shima pumpkin is a commercial material made from shima pumpkin, a native pumpkin variety long grown in Okinawa. In Okinawa it is also called nankwa or chinkwa in dialect, and it is classified among the Japanese pumpkin group. Its flesh is high in moisture and sticky in texture, with restrained sweetness yet...

Dried green lemon is a commercial ingredient made by cutting domestically grown lemons—harvested while still green, before ripening yellow—into rounds and slices as raw material. Its aroma is more pronounced than yellow lemon, with a clean, refreshing acidity, and by low...it makes the most of the thin peel and low bitterness that make it easy to use whole with the peel...

Dried island chili is a commercial material made by turning shima togarashi—the fiercely hot chili that represents Okinawa's island vegetables—into whole form. A small fruit of the bird's-eye chili type, it is characterized by an intense heat said to surpass that of takanotsume and Tabasco. At Agriture...

Dried kintoki carrot is a commercial material made by cutting the Eastern-type carrot "kintoki carrot (Kyoto carrot)" into thin strips. Compared with common Western carrots, it is characterized by a more vivid crimson color and a gentle sweetness, and that color and flavor are sealed in through low-temperature drying. At Agriture, from the same kintoki carrot finely milled...

Dried goya is a commercial material made by turning goya (bitter melon), Okinawa's signature summer vegetable, into ring-cut form. The flesh, with seeds and pith removed, is finished by low-temperature drying while preserving its characteristic bitterness and the green color of the skin. At Agriture, from the same goya finely milled goya...

When it comes to yakuzen, many people may picture yakuzen tea, but there are many foods beyond tea that can draw on yakuzen thinking—dashi, soup, furikake, powder, and more. For staff at companies thinking "I want to develop a yakuzen product, but where do I start?", we cover, beyond tea...

When people hear "yakuzen ingredients," many may picture imported dried goods bought at a Chinese-ingredient store, such as jujube and goji berries. Yet many yakuzen ingredients can in fact be assembled from familiar domestically grown vegetables and dried goods. The image that "you cannot start without ordering something special" is...

Have you ever thought, "Yakuzen and Kampo seem similar, but where do they differ?" Because both are rooted in Eastern medicine, they're easily confused, yet they are distinct things with clearly different roles. On this page, we organize the difference between yakuzen and Kampo through the lens of "food" and "medicine"...

Many people feel that "yakuzen seems good for you, but doesn't it require special ingredients or crude drugs?" In fact, yakuzen is a style of eating based on the ideas of Eastern medicine that you can start with everyday vegetables from the supermarket. On this page, we explain what yakuzen is...

Do you ever find yourself unsure how to use sansho beyond eel, or wondering "what dishes go with green sansho or kinome?" Sansho suits different dishes depending on its form—powder, berry, or leaf—and once you know how to use it, you can bring its refreshing aroma to everything from Japanese cuisine to meat and fish dishes and pasta. On this page...

That fragrant powder sprinkled over grilled eel is sansho powder (powdered sansho). Because it lets you easily add a refreshing aroma and a lingering tongue tingle without adding moisture, inquiries such as "I want to use domestic sansho powder in small lots" and "I'm looking for a powder with a pronounced aroma" are increasing...

Edible flowers that gorgeously decorate dishes and sweets. Their use in café desserts, gifts, drinks, and tea is expanding, and consultations about incorporating them into one's own products are increasing. Meanwhile, questions arise, such as "In what form should we source them?" "How do they differ from ornamental flowers?" "Can we make products at small lots?"...

The source of the tongue-numbing kick in mapo tofu and dan dan noodles is huajiao. It looks a lot like Japanese sansho, so many people wonder "are sansho and huajiao the same?" or "can I substitute one for the other?" In fact, while they're in the same family, their aroma, numbing tingle, and culinary role differ greatly...

Fresh green sansho, which appears in early summer, is prized for its tingly numbness and refreshing aroma. But once you buy it, prepping comes first, and many people are unsure—"what do I do with the stems?", "how long do I boil it to remove the bitterness?", "how do I store it so it keeps for a year?" On this page, we cover prepping green sansho...

You bought a lot of mushrooms while they were cheap, or you can't use up mushrooms you were given—that's when "drying" comes in handy. Drying mushrooms makes them keep longer and deepens their umami and stock flavor. On the other hand, questions like "sun or oven, which is better?", "I'm worried about mold," and "how long until they're fully dried?"...

Sansho is essential to eel, mapo tofu, and chirimen sansho. But even under the single name "sansho," it comes in various forms—green sansho, powdered sansho, and kinome—and people often wonder "what's the difference between green sansho and powdered sansho?" or "is it different from huajiao?" It's a spice that represents Japan, defined by its aroma and numbing tingle...

Tamogitake, sometimes called a "phantom mushroom" for its vivid yellow color and pleasant aroma. It's a mushroom long enjoyed in places like Hokkaido, and used in miso soup or takikomi gohan, it offers deep umami and stock flavor. On the other hand, questions come up—"how do I prep it?", "what's a classic way to eat it?", "is dried tamogitake..."

Dried maitake adds aroma and umami to takikomi gohan and miso soup. It keeps longer than fresh maitake, and even a small amount deepens a dish's flavor considerably. On the other hand, situations often leave people unsure—"should I rehydrate it?", "the soaking liquid turns dark—is that okay?", "can I make tempura with it?"—it's that kind of ingredient...

Ichimi togarashi, sprinkled over udon and soups. When it comes time to choose, people often wonder "what's the difference between ichimi and shichimi?" and "which should I use?" They look and are used similarly, but there's a clear difference in their ingredients and roles. On this page, we cover what ichimi togarashi is...

Dried shiitake supports the deep umami of simmered dishes, takikomi gohan, and miso soup. It's a handy dry good to keep on hand, but many situations leave people unsure—"what's the right way to rehydrate it?", "can the soaking liquid be used as dashi?", "how long is the best-before date?" On this page, we cover dried shiitake...

Chili powder, made by drying and grinding chili peppers, is a handy ingredient that lets you add heat, color, and aroma without moisture. Its uses are wide—flavoring ichimi, kimchi, soup, and snacks—and inquiries such as "I want to use domestic chili powder in small lots" and "I'm looking for a powder with stable heat and color" are...

Dried chili, made by drying red chili peppers, keeps well and lets you enjoy heat and aroma year-round. But when you actually go to handle it, questions often come up—"how do I make it at home?", "do I rehydrate it before use?", "how long does it keep?" On this page, we cover dried chili...

Wanting to make your own brand product using mushrooms, or to source dried mushrooms for restaurant use in bulk. What you can use in such cases is commercial mushroom wholesale and OEM (contract manufacturing). That said, without knowing "what forms they can be processed into" or "whether small lots are accepted," the first step...

We explain how to use and rehydrate dried mushrooms, covering the characteristics of each type such as shiitake, maitake, and enoki, when to rehydrate in water versus simmer them directly, uses in miso soup and takikomi gohan, and storage methods.

We explain how to rehydrate and eat dried kikurage (wood ear mushroom), covering rehydration in water or hot water, the tip of always heating it to prevent food poisoning, popular recipes like stir-fries, soups, and harusame, and storage methods.

Takanotsume, habanero, shishito, Manganji togarashi. Even under the single name "chili," the lineup is very wide, ranging from hot to not hot at all, and people often wonder "what variety is this?" or "are takanotsume and chili the same?" On this page, we cover the types of chili—Japanese...