{"id":3287,"date":"2026-04-16T15:34:25","date_gmt":"2026-04-16T06:34:25","guid":{"rendered":"https:\/\/agriture.jp\/news\/turnip-dried\/"},"modified":"2026-04-22T19:32:44","modified_gmt":"2026-04-22T10:32:44","slug":"turnip-dried","status":"publish","type":"news","link":"https:\/\/agriture.jp\/en\/news\/turnip-dried\/","title":{"rendered":"We Prototyped \"Dried Turnip\" Using Domestically Grown Turnip"},"content":{"rendered":"

A. Yes, Agriture also supports contract processing using brought-in raw material. Consultation on minimum lots and shapes is also possible, so please inquire first.<\/p>\n\n\n\n

Turnip<\/p>\n\n\n\n

This time, Agriture prototyped \"dried turnip\" using domestic turnip. Turnip is a root vegetable characterized by gentle sweetness and a smooth texture, used in a wide range of dishes\u2014simmered dishes, pickles, soups\u2014whether Japanese or Western.<\/p>\n\n\n\n

When we sliced and dried it at low temperature, the turnip's white color remained beautifully and its gentle sweetness was preserved in the finish. Since a smooth texture is restored when rehydrated with water, it is an easy material to use as an ingredient for instant soups and miso soup.<\/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

Agriture offers OEM manufacturing of dried vegetables and powder and proposals as commercial raw materials. For the drying and powdering of turnip as well, you can consult us from prototyping.<\/h2>\n\n\n\n

About OEM hereCharacteristics of dried turnip and points to note about the material<\/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

You can check the details of the dried product on the<\/h3>\n\n\n\n

turnip product page<\/p>\n\n\n\n

Comparison item<\/th>Q3. Can you powder-process raw material I bring in?<\/th>Daikon<\/th><\/tr><\/thead>
Texture<\/td>.<\/td>The difference between turnip and daikon (as dried materials)<\/td><\/tr>
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.<\/td>Smooth, melting<\/td>Crisp, with the bite remaining<\/td><\/tr>
Sweetness<\/td>Gentle and mild<\/td>Pungency may be mixed in<\/td><\/tr>
Fiber<\/td>Low (finishes smoothly)<\/td>Rather high (the bite remains)<\/td><\/tr>
Rehydration after drying<\/td>Fast (easily becomes tender)<\/td>Takes a bit of time<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Suitable applicationsSoups, potages, baby food, pickles<\/a>Kiriboshi daikon, simmered dishes, salads<\/p>\n\n\n

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You can check the details of turnip's powder form on the<\/div><\/figure>\n
turnip powder product page<\/div>\n<\/div>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

.<\/h2>\n\n\n\n

A tip from the development team<\/p>\n\n\n\n

Soups and potages<\/h3>\n\n\n\n

Dried turnip has less fiber than daikon and takes on a melting texture when rehydrated, which is a feature. Since it becomes tender enough to melt when added to soup, inquiries are increasing for use as a material for baby food and nursing-care food. It has a gentle sweetness and does not interfere with seasoning, so it is a material with high freedom in formulation.<\/p>\n\n\n\n