Kyoto– 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...

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 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...

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...

We will sell at a pop-up during TUNAGU ACTION WEEKS held at Kyoto Takashimaya. ■October 2 (Wed) → 8 (Tue) ■Kyoto Takashimaya B1 POP UP STAGE 05 ※Quantities are limited. Please forgive us if sold out. https://www.instagram.com/p/DAnX07Tv0zA/?img_index=7

京都産のこだわり野菜を使った乾燥野菜を販売するブランド「OYAOYA」のプロデューサー。乾燥野菜を軸に食品ロスの削減に取り組んでいる。祖母が、家庭菜園を作っていたので、子供の頃から肉や魚より、野菜が好きな少年だった。大学は立命館の文学部、地理...

甘みとほどよい辛味が特徴の万願寺とうがらしパウダー。料理やソース、調味料のアクセントに最適。業務用対応。

香り豊かでキリッとした辛味が特徴の生姜パウダー。飲料や加工食品の風味付けに最適。業務用・OEM対応可能。

色鮮やかで自然な甘みが特徴の乾燥ビーツパウダー。ドリンクやスイーツ、加工食品に最適。業務用・OEM対応可能。

栄養価が高く色鮮やかな乾燥ほうれん草パウダー。スープや麺類、調味料の着色と栄養強化に最適。業務用対応。

京都・賀茂産の賀茂茄子を乾燥加工。上品な甘みと旨味が凝縮され、和洋問わず幅広い料理に活用できる業務用原料。

京都の伝統野菜・九条ねぎを乾燥加工。独特の甘みと芳醇な香りが特徴。薬味や調味料に最適な業務用原料。

色鮮やかで甘み豊かな乾燥オランジェ人参パウダー。スープや焼き菓子、調味料の自然な着色に最適。業務用対応。

香ばしさと土の風味が特徴の乾燥ごぼうパウダー。煮物やスープ、健康食品の原料に最適。業務用・OEM対応可能。

濃厚な甘みが特徴の乾燥かぼちゃパウダー。スープや菓子、パン生地の色付けに最適。業務用・OEM対応可能。

京都府産の小松菜を使用した乾燥パウダー。鮮やかな緑色と栄養価が特長。スムージーや製菓、調味料に最適な業務用食材。

国産椎茸を使用した乾燥椎茸パウダー。旨味が凝縮され、和風だしや調味料として、飲食店や食品メーカーに最適。

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...

"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...

"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...

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...

"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...

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...

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...

―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...

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...

―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...

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...

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 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...

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...

Gift food OEM using Kyoto ingredients is a field that lets you add the value of the “Kyoto brand” to products—value that product development in other regions cannot deliver. In addition to Kyoto vegetables such as Kujo green onion, Shogoin daikon, Kamo eggplant, and Manganji pepper, and up to the pickles, tsukudani, Kyoto sweets, and dashi that Kyoto’s food culture has nurtured, ingredients...

Powder processing of Kyoto vegetables is one of the few options that lets you translate a regional brand into a product at the raw-material level. Kujo green onion, Manganji pepper, Shogoin daikon, Kyo-kurenai carrot, Mizuo yuzu—the heirloom vegetables Kyoto has long nurtured excel in every respect: color, aroma, and story. Food OEM...

The strength of requesting ingredient-processing OEM in Kyoto lies in access to Kyoto vegetables, heirloom vegetables, and Kyoto-grown ingredients, and in a quality-control system backed by the culture of long-established makers and artisans. By combining processing techniques such as drying, powdering, and extract extraction with Kyoto-grown ingredients, you get something beyond mere OEM manufacturing—a...

Dried Kujo Negi powder is a commercial raw material made by drying and finely powdering the Kyoto heirloom vegetable "Kujo negi." Compared with white negi types, it has a gentler aroma and stronger sweetness, with a vivid green retained all the way to the leaf tips—it is adopted in food OEM for topping instant noodles, furikake, and adding color and aroma to baked-good dough...

Commercial Kujo negi distributes "Kujo negi," one of the traditional vegetables that represents Kyoto, in three types—fresh, frozen, and dried—as a raw material for ramen shops, food manufacturers, boxed-lunch factories, and the like to use stably. To make the most of its distinctive sweetness and aroma and deep green, the optimal form for each use...

The Types and Classification of Japan's Negi | Broadly Divided into 3 Lineages. Negi is a vegetable essential to the Japanese table, but its varieties are astonishingly diverse. From what's sold as "naga-negi" at supermarkets, to the Kyoto heirloom vegetable "Kujo negi," to Gunma Prefecture's "Shimonita negi," and even Western leeks...

Right now, product development that makes use of “regional individuality” is drawing attention. Among these, foods using heirloom vegetables and Kyoto vegetables are strongly supported for the gift market and inbound-oriented products, thanks to their visual beauty and rarity. Especially now, with inbound tourists increasing, region...

Product Overview of Dried Kyo-Kurenai Carrot. "Kyo-kurenai carrot," prized for its glossy, vivid red color and rich sweetness, is a Phytorich variety developed by Takii & Co. A Japan-born carrot created by crossing gosun carrot and kintoki carrot, it contains lycopene, the source of its vivid color...

Commercializing an attention-grabbing fruit tomato from Kyotango. We received the “yarisugi tomato”—grown in Kumihama, Kyotango, in an environment so harsh it is called an “athlete vegetable,” with sweetness and tartness packed densely—from Wada Farm and made it into a product. High-sugar tomatoes are hard to dry...

A project toward establishing radish as a regional specialty. This is a project started as a means of regional revitalization, initiated by Mr. Nomura, who grows radishes in the Kyotamba area of Kyoto. Agriture CEO Kojima supported the web system construction and the back end including SNS...

In Kansai, centered on Kyoto, Osaka, and Nara, there are many traditional vegetables handed down since long ago. Each has its own appeal rooted in that land's climate and culture, and they're still beloved on the table and at market. This article covers the characteristics and representative varieties of Kyoto vegetables, Naniwa vegetables, and Yamato vegetables...

You may have heard the phrase "Kyoto vegetables" at least once. Nurtured through a long history in the ancient capital of Kyoto and developed alongside Kyoto's rich land and culture, Kyoto vegetables are packed with an appeal not found in other vegetables. This article covers the difference between Kyoto heirloom vegetables and brand vegetables...

In the streets of Tokyo where high-rises stand, rich farmland once spread, and vegetables of each season were grown locally. "Edo Tokyo vegetables"—such as komatsuna, Takinogawa gobo, and Naito togarashi, whose names still remain—are urban traditional vegetables handed down since the Edo period. But the city...

What Is Horikawa Gobo? The Difference from Ordinary Gobo. Horikawa gobo is a Kyoto vegetable cultivated in Kyoto for about 400 years. Certified as both a "Kyoto Heirloom Vegetable" and a "Brand Kyoto Vegetable," it's known as a rare Kyoto vegetable used even at high-end restaurants. General...

Manganji togarashi is one of the summer Kyoto vegetables that represent Kyoto. Though a member of the chili family, it has almost no heat, and because it's large, thick-fleshed, and sweet, it's also called the "king of chilies." With few seeds and easy to eat, it's used for suyaki and nibitashi...