{"id":3290,"date":"2026-04-16T15:34:28","date_gmt":"2026-04-16T06:34:28","guid":{"rendered":"https:\/\/agriture.jp\/news\/shungiku-dried\/"},"modified":"2026-08-01T16:51:15","modified_gmt":"2026-08-01T07:51:15","slug":"shungiku-dried","status":"publish","type":"news","link":"https:\/\/agriture.jp\/en\/news\/shungiku-dried\/","title":{"rendered":"We prototyped \u201cdried garland chrysanthemum\u201d using domestic garland chrysanthemum"},"content":{"rendered":"

Agriture recently prototyped \"dried shungiku\" using domestic shungiku (garland chrysanthemum). Shungiku is a leafy vegetable of the Asteraceae family, characterized by a distinctive slight bitterness and aroma. It's widely enjoyed as an ingredient for hot pots, dressed dishes, and tempura.<\/p>\n\n\n\n

By drying it at low temperature, we achieved a finish where shungiku's distinctive aroma is tightly concentrated. A deep green remains firmly even after drying, so its shungiku-like character comes through visually as well. Because rehydrating it in water restores the softness of the leaves, it's in a state easy to handle as a cooking ingredient too.<\/p>\n\n\n\n

Dried shungiku can be expected to find use as an ingredient in hot-pot soups and as a color ingredient in instant miso soup. Processed into powder, it can also be used as a base ingredient for Japanese-style seasonings and furikake. Shungiku's season is from autumn to winter, but making it a dried product enables year-round supply.<\/p>\n\n\n\n

Agriture handles OEM manufacturing of dried vegetables and powders and proposals for commercial raw materials. We welcome consultations about dry processing of shungiku, starting from prototyping.<\/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 shungiku and points of focus for the ingredient<\/h2>\n\n\n\n

Shungiku is a leafy vegetable of the Asteraceae family, characterized by a distinctive bitterness and refreshing aroma. It's enjoyed as a standard hot-pot ingredient, but dry processing raises its shelf stability and broadens its possibilities as a commercial ingredient. Because a shungiku-like aroma and bitterness remain even after drying, it also suits use as a flavor ingredient.Shungiku 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

Comparison of dried shapes and uses<\/h3>\n\n\n\n

Shungiku's suitability for different uses varies by processing shape. We've compared the representative shapes.<\/p>\n\n\n\n

Shape<\/th>Features<\/th>Rehydration after drying<\/th><\/tr><\/thead>
Dried leaf (cut)<\/td>The leaf shape remains, and when rehydrated it has a texture close to fresh<\/td>Ingredient for hot pots, soups, and dressed dishes<\/td><\/tr>
Powder<\/td>Shungiku's bitterness and aroma are concentrated<\/td>Tempura batter, seasoning, health food<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

For details of the powder form,Shungiku powder product page<\/a>please check.<\/p>\n\n\n

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You can check the details of turnip's powder form on the<\/div><\/figure>\n
Shungiku's distinctive bitterness and aroma are an ingredient that divides preferences, but drying makes the bitterness somewhat gentler and easier to eat. Made into powder, it can be mixed into tempura batter or used as a seasoning, broadening its uses \"beyond hot pot.\" It's an irresistible flavor for shungiku lovers, and it also suits designing adult-oriented products that make use of the bitterness.<\/div>\n<\/div>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

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Dried shungiku suits Japanese-style product design that makes use of its distinctive bitterness and aroma. We introduce ideas by use.<\/p>\n\n\n\n

Ingredient for hot pots and soups<\/h3>\n\n\n\n

Shungiku's most representative use is as a hot-pot ingredient. As a dried product it has high shelf stability, suiting use as an ingredient in single-serving hot-pot sets portioned one serving at a time.<\/p>\n\n\n\n