{"id":1835,"date":"2026-04-07T21:12:10","date_gmt":"2026-04-07T12:12:10","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=oem&#038;p=1835"},"modified":"2026-08-12T20:14:50","modified_gmt":"2026-08-12T11:14:50","slug":"rehydration-ratio-guide","status":"publish","type":"oem","link":"https:\/\/agriture.jp\/en\/oem\/rehydration-ratio-guide\/","title":{"rendered":"How to Rehydrate Dried Vegetables: Tips for Commercial and Restaurant Use"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>How to rehydrate dried vegetables<\/strong>involves tricks for commercial and foodservice use that differ a little from home cooking. To shorten prep time while maximizing a dish's umami and texture, the Japanese-cuisine idea of \"rehydrating slowly like kombu to draw out vegetable dashi\" is useful. This article organizes the chef-supervised method from OYAOYA (an Agriture group brand), how to use it in prep for restaurants and commercial settings, and formulation calculations for processed-food OEM.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/agriture.jp\/en\/oem\/\" target=\"_self\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/storage.googleapis.com\/studio-cms-assets\/projects\/9YWyw1reqM\/s-1280x720_v-fms_webp_362f3ef5-e977-49ed-8f09-f392dc5f6600.jpg\" alt=\"\u4e7e\u71e5\u91ce\u83dc\u306e\u623b\u3057\u65b9\" \/><\/a><\/figure>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"284\">\n<div class=\"swell-block-fullWide pc-py-60 sp-py-40 alignfull\" style=\"background-color:#ffffff\"><div class=\"swell-block-fullWide__inner l-container\">\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h3 class=\"wp-block-heading has-text-align-center is-style-section_ttl u-mb-ctrl u-mb-20\">We have materials available to help you understand dried processing OEM<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Agriture OEM, flexibly handling everything from small lots to large lots<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center\">\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<figure class=\"wp-block-image size-large size_xs is-style-shadow\"><img decoding=\"async\" width=\"1024\" height=\"574\" src=\"http:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png\" alt=\"\" class=\"wp-image-1339\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-300x168.png 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-768x430.png 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1536x861.png 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03.png 1588w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<ul class=\"wp-block-list -list-under-dashed\">\n<li>OEM supported from 100 g of existing raw material<\/li>\n\n\n\n<li>Drying of brought-in raw materials also possible<\/li>\n\n\n\n<li>Support from processing to filling in one place<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal click-cta-ad\"><a href=\"#oem-service-docpart\" class=\"swell-block-button__link\"><span>Download the materials here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">The basics of rehydrating dried vegetables<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dried vegetables regain a texture close to their original state by soaking in water or hot water.<strong>Because how they rehydrate differs by vegetable type, thickness of cut, and drying method,<\/strong>knowing the rehydration time and degree for each item makes prep easier. In restaurant prep, \"shorter first \u2192 taste \u2192 add more if needed\" is the basic approach, since soaking too long causes texture loss, so caution is needed.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Tricks for rehydrating dried vegetables<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Rehydrating dried vegetables in plenty of water is the trick, and the common approach. The images below show the difference in<a href=\"https:\/\/agriture.jp\/en\/product\/carrot\/\">carrots<\/a>before and after rehydration. Depending on the degree of rehydration, the texture and thickness differ greatly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Carrot before rehydration<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7954-1024x683.jpg\" alt=\"\" class=\"wp-image-4249\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7954-1024x683.jpg 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7954-300x200.jpg 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7954-768x512.jpg 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7954-1536x1024.jpg 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7954.jpg 1900w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Carrot after rehydration<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7970-1024x683.jpg\" alt=\"\u6c34\u623b\u3057\u5f8c\u306e\u4eba\u53c2\" class=\"wp-image-4250\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7970-1024x683.jpg 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7970-300x200.jpg 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7970-768x512.jpg 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7970-1536x1024.jpg 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/04\/DSC_7970.jpg 1900w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div style=\"border-left:4px solid #c79a1f;padding:.7em 1em;background:#fdf9ec;border-radius:3px;margin:1em 0;\"><p style=\"margin:0;font-weight:600;color:#8a6500;\">\ud83d\udca1 Tricks for rehydration time<\/p><p style=\"margin:.4em 0 0 0;\">Proceeding in the order \"shorter first \u2192 taste \u2192 add more if needed\" is reliable. Because soaking too long tends to lose texture,<strong>varying the rehydration time for each vegetable during prep<\/strong>is standard practice in restaurants. The soaking liquid is rich in flavor, so it can be used directly in soups, miso soup, and simmered dishes.<\/p><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">For restaurants | 3 chef-supervised methods for delicious rehydration<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The dried-vegetable D2C brand \"<a href=\"https:\/\/oyaoya-kyoto.com\/blogs\/dryvegetable-blog\/how\">OYAOYA | This is the right way! Delicious rehydration of dried vegetables<\/a>\" (chef-supervised), operated by the Agriture group, introduces a way to maximize a dish's umami by<strong>rehydrating dried vegetables slowly, treating them the same as kombu<\/strong>. We introduce 3 rehydration methods that apply directly to restaurant prep and business menus.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u2460 Rehydrate in vinegar (pickles) | make-ahead sides and appetizers<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Soaking for half a day in a seasoning liquid of vinegar, water, and kombu dashi yields pickles infused with umami. Because vinegar keeps them well and makes room-temperature storage easy, this applies to<strong>izakaya amuse-bouche, cafe sides, and bar make-ahead appetizers<\/strong>. You just drop the dried vegetables in and leave them for half a day, so prep effort is minimal.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u2461 Rehydrate as tsukudani or nibitashi | single dishes for Japanese restaurants and deli shops<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Simmer slowly over medium heat with seasonings, kombu, and water; once it comes to a boil, transfer to a sealed container and finish with residual heat. The key point is that<strong>the residual heat lets the vegetables' own dashi permeate throughout, rehydrating them softly<\/strong>. It's a technique easy to make a staple in small dishes at Japanese restaurants, deli offerings, and Japanese-style hotel breakfasts. For nibitashi-style menus, the dashi aroma steps up a notch.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u2462 Rehydrate in miso | miso soup, miso bed, seasoning development<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Just leave dried vegetables in miso for half a day and you get vegetable-dashi-infused miso. In particular,<strong>Dried<a href=\"https:\/\/agriture.jp\/en\/product\/vege-tomato\/\">Tomato<\/a>have properties similar to kombu<\/strong>, with the seeds' acidity and the flesh's umami making solid dashi.<strong>miso-soup shops, cafe miso-soup menus, and ramen-shop off-menu items<\/strong>. Keeping it refrigerated as a prepped miso lets you handle orders smoothly.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">For restaurants | the nikiri-zake trick<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The off-notes of rehydrated dried vegetables that bother you can be solved with<strong>nikiri-zake<\/strong>, used as a hidden flavoring in Japanese cuisine. It's an excellent seasoning that rehydrates them softly while drawing out umami, usable as pre-treatment at Japanese restaurants, kappo, and izakaya.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to make and use nikiri-zake<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Preparation<\/strong>: put junmai sake or seishu in a pot, cover, and heat over low heat for 3 minutes. Once the alcohol evaporates, it's done<\/li>\n\n\n\n<li><strong>Storage<\/strong>: use up within a week in the refrigerator<\/li>\n\n\n\n<li><strong>How to use<\/strong>: spray it onto the dried vegetables before rehydrating, lightly rub, and let it sit for 10 minutes \u2192 umami is boosted when rehydrating during cooking<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">It's an easy pre-treatment you can prepare in 5 minutes before prepping, and beyond Japanese cuisine it applies to Western bouillon and Chinese soup bases. It's also handy for prepping dressings and marinade liquids.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to use dried vegetables in restaurants and in prep<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The biggest benefits of using dried vegetables in restaurants are three:<strong>shorter prep time, stable supply, and reduced waste<\/strong>. We organize the use scenarios by business type.<\/p>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><thead><tr><th>Business type<\/th><th>Use cases<\/th><th>Benefits<\/th><\/tr><\/thead><tbody><tr><td>Izakaya \/ bars<\/td><td>Amuse-bouche, pickles, miso-soup ingredients<\/td><td>Keeps well, so prepping amuse-bouche is easy<\/td><\/tr><tr><td>Japanese restaurants \/ kappo<\/td><td>Simmered dishes, nibitashi, chawanmushi ingredients<\/td><td>Dashi aroma steps up<\/td><\/tr><tr><td>Ramen shops<\/td><td>Topping vegetables, condiments<\/td><td>No waste, year-round supply<\/td><\/tr><tr><td>Cafes \/ restaurants<\/td><td>Soups, salads, quiche<\/td><td>Shorter prep, colorful ingredients<\/td><\/tr><tr><td>Hotel breakfast<\/td><td>Miso soup, sides, garnishes<\/td><td>Kyoto vegetables usable even out of season<\/td><\/tr><tr><td>Employee cafeterias \/ school meals<\/td><td>Soups, stir-fries, salads<\/td><td>Doubles as stockpile, counters vegetable shortfall<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"border-left:4px solid #c79a1f;padding:.7em 1em;background:#fdf9ec;border-radius:3px;margin:1em 0;\"><p style=\"margin:0;font-weight:600;color:#8a6500;\">\ud83d\udca1 Why adoption is growing in restaurants<\/p><p style=\"margin:.4em 0 0 0;\">Amid rising purchase prices for fresh vegetables,<strong>dried vegetables keep for 6\u201312 months at room temperature<\/strong>, enabling sourcing less affected by price swings. Ingredients hard to obtain year-round, such as Kyoto vegetables (Kujo negi, Shogoin daikon, Manganji togarashi), can also be supplied year-round in dried form.<\/p><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">How to use them commercially | stockpiles, year-round supply, product development<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In addition to restaurants, dried vegetables as a commercial ingredient are widely adopted by<strong>food factories, boxed-meal makers, frozen-food makers, and instant-noodle makers<\/strong>. The core uses are \"year-round supply, light weight, room-temperature management.\"<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Boxed-lunch \/ prepared-food factories<\/strong>: as a secondary ingredient for furikake, Japanese deli dishes, and toppings. Saves freezer and fridge space<\/li>\n\n\n\n<li><strong>Frozen-food makers<\/strong>: ingredients for pasta, pilaf, fried rice, and more. 100% yield makes cost management easy<\/li>\n\n\n\n<li><strong>Instant-noodle \/ soup makers<\/strong>: staples as noodle-packet ingredients and soup ingredients. Use FD type and hot-air-dried type differently<\/li>\n\n\n\n<li><strong>Stockpile foods \/ emergency foods<\/strong>: light and room-temperature storable, also suited to disaster and office stockpiles<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Differences in reconstitution characteristics by drying method<\/h2>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><thead><tr><th>Drying method<\/th><th>Reconstitution time<\/th><th>Texture<\/th><th>Flavor<\/th><\/tr><\/thead><tbody><tr><td>Hot-air drying<\/td><td>Medium to long<\/td><td>Somewhat firm<\/td><td>Medium<\/td><\/tr><tr><td>Low-temperature drying (45\u201360\u00b0C)<\/td><td>Medium<\/td><td>Moist<\/td><td>Strong (retains umami)<\/td><\/tr><tr><td>Freeze-dried (FD)<\/td><td>Short (1\u20133 min)<\/td><td>Sponge-like and fluffy<\/td><td>Strong<\/td><\/tr><tr><td>Sun drying<\/td><td>Long<\/td><td>Softer<\/td><td>Traditional flavor<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">FD reconstitutes quickly and suits salads and toppings; low-temperature drying suits miso soup, soups, and dressed dishes that make use of umami and aroma; hot-air drying suits<strong>stir-fries, simmered dishes, and stockpiles<\/strong>; sun-drying suits traditional dishes like kiriboshi daikon\u2014use them differently.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Formulation calculations for processed-food OEM (reference)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When a processed-food maker uses dried vegetables as an ingredient,<strong>the basic approach is to work backward from the rehydration rate to decide the formulation<\/strong>. Example: with a dried vegetable at a 4\u00d7 rehydration rate, if you want 20g of vegetables per single-serving final product, you need 5g dried.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Decide the final product's vegetable amount (after rehydration)<\/li>\n\n\n\n<li>Confirm the rehydration rate of the dried vegetable used<\/li>\n\n\n\n<li>Calculate the order weight factoring in yield and waste rate<\/li>\n\n\n\n<li>Fine-tune the formulation ratio in balance with other ingredients (moisture, oil, salt)<\/li>\n\n\n\n<li>Measure with a prototype lot (assume roughly \u00b110% deviation from the calculated value)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Dividing the dried-vegetable unit price by the rehydration rate gives you the<strong>fresh-vegetable-equivalent unit price<\/strong>, letting you compare against the market price of fresh vegetables to judge cost advantage. Factoring in waste (fresh waste rate 15\u201325%), logistics cost (weight 1\/10 when dried), and storage cost (room temperature) brings it even closer to reality.<\/p>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"284\">\n<div class=\"swell-block-fullWide pc-py-60 sp-py-40 alignfull\" style=\"background-color:#ffffff\"><div class=\"swell-block-fullWide__inner l-container\">\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h3 class=\"wp-block-heading has-text-align-center is-style-section_ttl u-mb-ctrl u-mb-20\">We have materials available to help you understand dried processing OEM<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Agriture OEM, flexibly handling everything from small lots to large lots<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center\">\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<figure class=\"wp-block-image size-large size_xs is-style-shadow\"><img decoding=\"async\" width=\"1024\" height=\"574\" src=\"http:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png\" alt=\"\" class=\"wp-image-1339\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-300x168.png 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-768x430.png 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1536x861.png 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03.png 1588w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<ul class=\"wp-block-list -list-under-dashed\">\n<li>OEM supported from 100 g of existing raw material<\/li>\n\n\n\n<li>Drying of brought-in raw materials also possible<\/li>\n\n\n\n<li>Support from processing to filling in one place<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal click-cta-ad\"><a href=\"#oem-service-docpart\" class=\"swell-block-button__link\"><span>Download the materials here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ<\/h2>\n\n\n\n<div class=\"swell-block-faq is-style-faq-box\" data-q=\"col-text\" data-a=\"col-text\">\n<div class=\"swell-block-faq__item\"><h3 class=\"faq_q\">Which vegetables rehydrate easily in 10 minutes?<\/h3><div class=\"faq_a\">\n<p>Dried cabbage, spinach, komatsuna, and Kujo negi (thinly cut) rehydrate in 5\u201310 minutes. For miso soup or salads, just pouring hot water over them and letting them sit for 3\u20135 minutes is enough.<\/p>\n<\/div><\/div>\n<div class=\"swell-block-faq__item\"><h3 class=\"faq_q\">What should I watch out for in restaurant prep?<\/h3><div class=\"faq_a\">\n<p>Beware of over-rehydrating. \"Shorter first \u2192 taste \u2192 add more,\" varying the rehydration time for each vegetable, is standard practice. The soaking liquid is rich in flavor too, so using it directly in soups or simmered dishes boosts the umami.<\/p>\n<\/div><\/div>\n<div class=\"swell-block-faq__item\"><h3 class=\"faq_q\">Should I discard the soaking liquid?<\/h3><div class=\"faq_a\">\n<p>The basic approach is to use it, not discard it. The soaking liquid of shiitake, tomato, and onion in particular makes excellent dashi and can be used directly in miso soup, soups, and simmered dishes.<\/p>\n<\/div><\/div>\n<div class=\"swell-block-faq__item\"><h3 class=\"faq_q\">I want to source commercially for a restaurant. Can I buy in 100g units?<\/h3><div class=\"faq_a\">\n<p>Agriture supports commercial supply from 100g. We also handle materials hard to find in supermarkets, such as Kyoto vegetables and dried Shogoin daikon. For details, see<a href=\"https:\/\/agriture.jp\/en\/oem\/\">the commercial dried-vegetable page<\/a>.<\/p>\n<\/div><\/div>\n<div class=\"swell-block-faq__item\"><h3 class=\"faq_q\">What's the guideline amount for stockpile and office use?<\/h3><div class=\"faq_a\">\n<p>For home use, the guide is 30g (dried) per person per day \u00d7 the number of stockpile days. Because dried vegetables rehydrate to an amount close to the original fresh vegetables, a small quantity of dried vegetables secures ample vegetable intake. They keep for 6\u201312 months at room temperature, so they also suit disaster and office stockpiles.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Summary | Work backward from the use to decide how to rehydrate<\/h2>\n\n\n\n<div style=\"border-left:4px solid #10b981;padding:1em 1.2em;background:#f0fdf4;border-radius:4px;margin-bottom:1em;\"><p style=\"margin:0;font-weight:600;color:#065f46;\">Three-line summary<\/p><ul style=\"margin:.4em 0 0 1.2em;\"><li>Draw out umami with the same \"slow rehydration\" as kombu. Ideal for restaurant prep<\/li><li>Restaurant standard: the 3 methods of pickles, tsukudani\/nibitashi, and miso bed + nikiri-zake for pre-treatment<\/li><li>For commercial OEM, work backward from the rehydration rate for formulation calculations (measuring is the reliable basis)<\/li><\/ul><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">How to rehydrate dried vegetables<strong>restaurant prep, commercial stockpiles, and processed-food OEM formulations<\/strong>\u2014the best method changes by use. What they share is the idea of \"rehydrating slowly like kombu to draw out umami.\" Agriture's commercial dried-vegetable lineup is<a href=\"https:\/\/agriture.jp\/en\/oem\/\">[Commercial] Dried vegetables | Domestic dried-goods ingredients<\/a>available for viewing here.<\/p>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"1312\">\n<div class=\"swell-block-fullWide pc-py-40 sp-py-40 alignfull u-mb-ctrl u-mb-20\" style=\"background-color:#ffffff\" id=\"oem-service-docpart\"><div class=\"swell-block-fullWide__inner l-container\">\n<h2 class=\"wp-block-heading is-style-section_ttl u-mb-ctrl u-mb-10\">Download the OEM contract processing materials<\/h2>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">We will send the materials to your email address based on the information you provide.<\/p>\n\n\n<p>\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f405-o1\" lang=\"ja\" dir=\"ltr\" data-wpcf7-id=\"405\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/en\/wp-json\/wp\/v2\/oem\/1835#wpcf7-f405-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Contact Form\" novalidate=\"novalidate\" data-status=\"init\" data-trp-original-action=\"\/en\/wp-json\/wp\/v2\/oem\/1835#wpcf7-f405-o1\">\n<fieldset class=\"hidden-fields-container\"><input type=\"hidden\" name=\"_wpcf7\" value=\"405\" \/><input type=\"hidden\" name=\"_wpcf7_version\" value=\"6.1.5\" \/><input type=\"hidden\" name=\"_wpcf7_locale\" value=\"ja\" \/><input type=\"hidden\" name=\"_wpcf7_unit_tag\" value=\"wpcf7-f405-o1\" \/><input type=\"hidden\" name=\"_wpcf7_container_post\" value=\"0\" \/><input type=\"hidden\" name=\"_wpcf7_posted_data_hash\" value=\"\" \/><input type=\"hidden\" name=\"_wpcf7_recaptcha_response\" value=\"\" \/>\n<\/fieldset>\n<div class=\"cf7-mini\">\n\t<p><label> Name<br \/>\n<span class=\"wpcf7-form-control-wrap\" data-name=\"your-name\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-text wpcf7-validates-as-required\" autocomplete=\"name\" aria-required=\"true\" aria-invalid=\"false\" value=\"\" type=\"text\" name=\"your-name\" \/><\/span><br \/>\n<\/label>\n\t<\/p>\n\t<p><label> Company name<br \/>\n<span class=\"wpcf7-form-control-wrap\" data-name=\"your-company\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-text wpcf7-validates-as-required\" autocomplete=\"organization\" aria-required=\"true\" aria-invalid=\"false\" value=\"\" type=\"text\" name=\"your-company\" \/><\/span><br \/>\n<\/label>\n\t<\/p>\n\t<p><label> Email address<br \/>\n<span class=\"wpcf7-form-control-wrap\" data-name=\"your-email\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-email wpcf7-validates-as-required wpcf7-text wpcf7-validates-as-email\" autocomplete=\"email\" aria-required=\"true\" aria-invalid=\"false\" value=\"\" type=\"email\" name=\"your-email\" \/><\/span><br \/>\n<\/label>\n\t<\/p>\n\t<div class=\"cf7-mini__consent\">\n\t\t<p><span class=\"cf7-mini__consent-text\">By submitting, you are deemed to have agreed to the <a href=\"\/en\/privacypolicy\/\" target=\"_blank\" rel=\"noopener\">Privacy Policy<\/a> .<\/span>\n\t\t<\/p>\n\t<\/div>\n\t<p><input class=\"wpcf7-form-control wpcf7-submit has-spinner cf7-mini__submit\" type=\"submit\" value=\"Submit\" \/>\n\t<\/p>\n<\/div>\n<p><script>\ndocument.addEventListener( 'wpcf7mailsent', function( event ) {\n location = 'https:\/\/agriture.jp\/thanks\/';\n}, false );\n<\/script>\n<\/p><div class=\"wpcf7-response-output\" aria-hidden=\"true\"><\/div>\n<input type=\"hidden\" name=\"trp-form-language\" value=\"en\"\/><\/form>\n<\/div>\n<\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Recommended reading<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u2192 <a href=\"https:\/\/oyaoya-kyoto.com\/blogs\/dryvegetable-blog\/how\">OYAOYA | This is the right way! Delicious rehydration of dried vegetables (chef-supervised)<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2192 <a href=\"https:\/\/agriture.jp\/en\/oem\/\">[Commercial] Dried vegetables | Domestic dried-goods ingredients<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2192 <a href=\"https:\/\/agriture.jp\/en\/oem\/custom-dried-vegetables\/\">Custom Processing of Dried Vegetables: A Guide to Cut Shape, Blending, and Moisture Content<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2192 <a href=\"https:\/\/agriture.jp\/en\/oem\/quality-spec-guide\/\">How to read a dried-vegetable quality spec sheet | Water activity, color difference, and particle-size standards<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u898f\u683c\u5916\u91ce\u83dc\u30fb\u81ea\u793e\u91ce\u83dc\u3067\u306e\u5546\u54c1\u958b\u767a\u3092\u304a\u8003\u3048\u306e\u65b9\u3078\uff1a<\/strong>\u4f01\u753b\u304b\u3089\u52a0\u5de5\u30fb\u8cc7\u6750\u30fb\u30d1\u30c3\u30b1\u30fc\u30b8\u5370\u5237\u30fb\u30ce\u30d9\u30eb\u30c6\u30a3\u307e\u3067\u3001\u7a93\u53e3\u3072\u3068\u3064\u3067\u3054\u76f8\u8ac7\u3044\u305f\u3060\u3051\u307e\u3059\u3002\u2192 <a href=\"https:\/\/agriture.jp\/en\/substandard\/\">\u5546\u54c1\u958b\u767a\u30ef\u30f3\u30b9\u30c8\u30c3\u30d7\u306e\u8a73\u7d30\u306f\u3053\u3061\u3089<\/a><\/p>","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"swell_btn_cv_data":"","ssp_meta_description":"\u4e7e\u71e5\u91ce\u83dc\u306e\u623b\u3057\u65b9\u3092\u6c34\u623b\u3057\u7387\u4e00\u89a7\u3068\u30b7\u30a7\u30d5\u76e3\u4fee\u30e1\u30bd\u30c3\u30c9\u3067\u89e3\u8aac\u3002\u98f2\u98df\u5e97\u3067\u306e\u4ed5\u8fbc\u307f\u6d3b\u7528\uff08\u9162\u6f2c\u3051\u30fb\u4f43\u716e\u30fb\u5473\u564c\u5e8a\uff09\u3001\u716e\u5207\u308a\u9152\u306e\u5c0f\u30ef\u30b6\u3001\u696d\u52d9\u7528OEM\u3067\u306e\u914d\u5408\u8a08\u7b97\u307e\u3067\u5b9f\u52d9\u7684\u306b\u6574\u7406\u3057\u307e\u3059\u3002","ssp_meta_keyword":"\u4e7e\u71e5\u91ce\u83dc\u306e\u6c34\u623b\u3057\u7387\u3068\u914d\u5408\u8a08\u7b97","ssp_meta_canonical":"","ssp_meta_robots":"","ssp_meta_title":""},"vegetable":[],"class_list":["post-1835","oem","type-oem","status-publish","hentry"],"acf":{"summary":"\u4e7e\u71e5\u91ce\u83dc\u306e\u6c34\u623b\u3057\u7387\uff08\u5fa9\u5143\u500d\u7387\uff09\u306f\u914d\u5408\u8a08\u7b97\u306e\u5fc5\u9808\u77e5\u8b58\u3067\u3059\u3002\u672c\u8a18\u4e8b\u3067\u306f\u30ad\u30e3\u30d9\u30c48\u301c10\u500d\u3001\u306b\u3093\u3058\u30936\u301c7\u500d\u3001\u5927\u68398\u301c10\u500d\u306a\u3069\u30a8\u30a2\u30c9\u30e9\u30a4\u3068\u30d5\u30ea\u30fc\u30ba\u30c9\u30e9\u30a4\u306e\u91ce\u83dc\u5225\u6c34\u623b\u3057\u7387\u3001\u751f\u91ce\u83dc\u30ec\u30b7\u30d4\u3092\u4e7e\u71e5\u91ce\u83dc\u306b\u7f6e\u304d\u63db\u3048\u308b3\u30b9\u30c6\u30c3\u30d7\u3001\u5373\u5e2d\u30b9\u30fc\u30d7\u30fb\u30ec\u30c8\u30eb\u30c8\u30fb\u3075\u308a\u304b\u3051\u7b49\u306e\u88fd\u54c1\u30bf\u30a4\u30d7\u5225\u63a8\u5968\u65b9\u5f0f\u3001\u6c34\u5206\u6d3b\u6027\u30fb\u30ab\u30c3\u30c8\u30b5\u30a4\u30ba\u30fb\u5b63\u7bc0\u5909\u52d5\u3078\u306e\u5bfe\u7b56\u307e\u3067\u5b9f\u52d9\u7684\u306b\u89e3\u8aac\u3057\u307e\u3059\u3002","product":[1107]},"_links":{"self":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/oem\/1835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/oem"}],"about":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/types\/oem"}],"author":[{"embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":5,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/oem\/1835\/revisions"}],"predecessor-version":[{"id":6056,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/oem\/1835\/revisions\/6056"}],"acf:post":[{"embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/product\/1107"}],"wp:attachment":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/media?parent=1835"}],"wp:term":[{"taxonomy":"vegetable","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/vegetable?post=1835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}