{"id":3281,"date":"2026-04-16T15:34:19","date_gmt":"2026-04-16T06:34:19","guid":{"rendered":"https:\/\/agriture.jp\/news\/wakegi-dried\/"},"modified":"2026-08-01T16:51:47","modified_gmt":"2026-08-01T07:51:47","slug":"wakegi-dried","status":"publish","type":"news","link":"https:\/\/agriture.jp\/en\/news\/wakegi-dried\/","title":{"rendered":"We Prototyped \"Dried Wakegi and Wakegi Powder\" Using Domestically Grown Wakegi"},"content":{"rendered":"

Agriture prototyped a \"dried wakegi\" made from domestically grown wakegi. Wakegi (a bunching-onion cross) is a cross between leek and onion, and its feature is a texture softer and flavor milder than ordinary leeks.<\/p>\n\n\n\n

Even after drying, wakegi's characteristic gentle aroma remains, and with little pungency it finishes easy to use as a condiment. By cutting it into small rounds before drying, we've finished it in a form that can be used as is for toppings on soups or okonomiyaki.<\/p>\n\n\n\n

Wakegi is a food material grown mainly in western Japan, with Hiroshima known as one of the country's leading producing areas. Familiar as a condiment and as an ingredient in okonomiyaki and soups, making it a dried product enables year-round use. It could also be used as a commercial dried condiment or an ingredient for instant miso soup.<\/p>\n\n\n\n

Agriture offers OEM manufacturing of dried vegetables and powders and proposals as commercial raw materials. You can consult us about regionally distinctive vegetables like wakegi from the prototype stage too.<\/p>\n\n\n\n

Dried turnip can be expected to attract commercial interest as a material for soups, simmered dishes, and pickles, and if processed into powder, it can also be used as a raw material for baby food and nursing-care food. Turnip's characteristic gentle flavor is a material well compatible with children's foods and products for the elderly.<\/a><\/p>\n\n\n\n

Features of dried wakegi and material insights<\/h2>\n\n\n\n

Wakegi is a leek-onion cross (a bunching-onion cross), and its feature is gently combining the flavors of both. With milder pungency than ordinary leeks and a good balance of sweetness and richness, it can be used widely\u2014not just as a condiment but as an ingredient in soups and okonomiyaki. Drying concentrates this mild flavor, making it a handy commercial material you can use straight from rehydration.Wakegi product page<\/a>, where you can check the details of the dried chip.<\/p>\n\n\n\n

Comparing wakegi with other leeks and onions<\/h3>\n\n\n\n

There are several leeks and onions for condiments and ingredients, and wakegi sits in an intermediate position among them. Here's a comparison for when you're considering it as a dried material.<\/p>\n\n\n\n

Leeks and onions<\/th>Pungency<\/th>Turnip and daikon look similar, but there is a clear difference in their characteristics after drying. Please use this as a reference for material selection.<\/th>Main use<\/th><\/tr><\/thead>
White negi (long negi)<\/td>Somewhat strong<\/td>Sweet when heated<\/td>Hotpot, stir-fries, condiment<\/td><\/tr>
Green negi (banno negi)<\/td>Moderate<\/td>Mild<\/td>Condiment, topping<\/td><\/tr>
wakegi,<\/td>Mild<\/td>Moderate sweetness and richness<\/td>Condiment, soups, okonomiyaki, su-miso dressing<\/td><\/tr>
Onion<\/td>Strong when raw<\/td>Very sweet when heated<\/td>Stews, sauces, salads<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Because wakegi combines the aroma of leek and the sweetness of onion, it suits blends that call for a \"not too pungent, not too sweet\" balance. For the powder form, seethe wakegi powder product page<\/a>.<\/p>\n\n\n

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You can check the details of turnip's powder form on the<\/div><\/figure>\n
Because wakegi is a leek \u00d7 onion cross, it doesn't lean toward either flavor. Even after drying, the pungency stays mild and easy to use, fitting uses where \"an overly pungent leek is a problem\"\u2014such as okonomiyaki ingredients or a miso-soup topping. It's a familiar material in Kyushu and the Chugoku-Shikoku region, but still uncommon in nationally distributed products, making it an angle for differentiation.<\/div>\n<\/div>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

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Dried wakegi can be blended into a wide range of food categories, drawing on its mild flavor. Here are ideas by application.<\/p>\n\n\n\n

Instant foods, soup ingredients<\/h3>\n\n\n\n

Because dried wakegi restores its flavor and texture simply by rehydrating in hot water, it's ideal as an ingredient for miso soup, clear soup, and instant soup.<\/p>\n\n\n\n