{"id":3286,"date":"2026-04-16T15:34:24","date_gmt":"2026-04-16T06:34:24","guid":{"rendered":"https:\/\/agriture.jp\/news\/yomogi-powder\/"},"modified":"2026-08-01T16:51:29","modified_gmt":"2026-08-01T07:51:29","slug":"yomogi-powder","status":"publish","type":"news","link":"https:\/\/agriture.jp\/en\/news\/yomogi-powder\/","title":{"rendered":"We Prototyped \"Mugwort Powder\" Using Domestically Grown Mugwort"},"content":{"rendered":"

Agriture prototyped a \"mugwort powder\" made from domestically grown mugwort. Mugwort is a Japanese herb long enjoyed as a material for kusa-mochi and medicinal-herb tea, and its feature is a distinctive, refreshing aroma.<\/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 processing mugwort powder from the prototype stage.<\/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 mugwort powder and processing insights<\/h2>\n\n\n\n

Mugwort is a perennial of the Asteraceae family, a material long enjoyed in Japan as a raw material for kusa-mochi and dango. The drying itself finishes without issue, but a processing challenge is that fiber tends to remain at the powdering stage, giving a fluffy, fibrous feel after grinding. At Agriture we secure stable quality by sourcing from a partner factory.Mugwort product page<\/a>Turnip (kabu) is a root vegetable of the Brassicaceae family, characterized by gentle sweetness and a smooth texture. When dried, its sweetness is concentrated, and when rehydrated with hot water you can enjoy a soft, melting texture. Since it has less fiber than daikon and becomes tender enough to melt when added to soups and simmered dishes, it is also suited as a material for baby food and nursing-care food.<\/p>\n\n\n\n

Difference between dried mugwort and powder<\/h3>\n\n\n\n

Mugwort's application and points to note differ by form. Here's a comparison of the properties of dried leaf and powder.<\/p>\n\n\n\n

Shape<\/th>Finish<\/th>Points to note<\/th>Rehydration after drying<\/th><\/tr><\/thead>
Dried leaf (cut)<\/td>The leaf shape remains as is<\/td>None in particular (good quality)<\/td>Mugwort tea, bath additives, herb blends<\/td><\/tr>
Powder<\/td>Green powder<\/td>Fiber tends to remain (a fluffy feel)<\/td>Kusa-mochi, dango, confectionery, green-juice blends<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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You can check the details of turnip's powder form on the<\/div><\/figure>\n
The drying of mugwort itself finishes cleanly. However, when powdered, the fiber doesn't fully break down, and a gritty mouthfeel can remain. Quality is stable thanks to sourcing from a partner factory, so first please check the fibrous feel with a prototype sample.<\/div>\n<\/div>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

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Mugwort has strong brand power as a Japanese material and can be used across a wide range of applications\u2014confectionery, health foods, and beauty.<\/p>\n\n\n\n

Wagashi, confectionery<\/h3>\n\n\n\n

Mugwort's most representative use is kusa-mochi and mugwort dango. Simply kneading the powder into the dough imparts mugwort's aroma and green color.<\/p>\n\n\n\n