{"id":1870,"date":"2026-04-07T21:12:10","date_gmt":"2026-04-07T12:12:10","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=oem&#038;p=1870"},"modified":"2026-06-26T11:28:05","modified_gmt":"2026-06-26T02:28:05","slug":"instant-noodle-kayaku","status":"publish","type":"oem","link":"https:\/\/agriture.jp\/en\/oem\/instant-noodle-kayaku\/","title":{"rendered":"How to Choose Dried Vegetable Kayaku for Instant Noodles: Rehydration Performance and Quality Standards"},"content":{"rendered":"<h2 id=\"_1\">What you will learn from this article<\/h2>\n<ul>\n<li>The quality standards required of kayuku for instant noodles and cup soups<\/li>\n<li>The differences in drying methods that govern rehydration and the selection criteria<\/li>\n<li>How to control floating-sinking behavior<\/li>\n<li>Evaluation points for heat resistance and oil resistance<\/li>\n<li>A checklist and ordering flow for OEM sourcing<\/li>\n<\/ul>\n<p>\"The kayuku vegetables do not rehydrate properly,\" \"When I poured hot water, it all sank\" \u2014 have you faced such issues in instant-noodle product development?<\/p>\n<p>Dried vegetable kayuku may look like a small presence, but it is a part that greatly influences consumer satisfaction. If rehydration is poor, it leads to complaints of \"hard\" or \"bad texture,\" and if the floating-sinking behavior does not fit, it spoils the appearance.<\/p>\n<p>Agriture, which handles dried vegetable manufacturing and OEM supply in Kyoto, has compiled practical points for kayuku selection based on the questions we receive from instant-food manufacturers.<\/p>\n<h2 id=\"5\">Five quality requirements demanded of kayuku for instant noodles and cup soups<\/h2>\n<h3 id=\"_2\">An overview of the quality requirements<\/h3>\n<p>Kayuku for instant foods differs greatly in the required specs from household dried vegetables. This is because it must satisfy the following five requirements at the same time.<\/p>\n<table>\n<thead>\n<tr>\n<th>Quality requirement<\/th>\n<th>Overview<\/th>\n<th>Importance<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Rehydration<\/td>\n<td>Returning to an appropriate texture in a short time<\/td>\n<td>Most important<\/td>\n<\/tr>\n<tr>\n<td>Floating-sinking behavior<\/td>\n<td>A position that fits the product concept<\/td>\n<td>High<\/td>\n<\/tr>\n<tr>\n<td>Heat resistance<\/td>\n<td>Structural stability that withstands boiling water and deep-frying<\/td>\n<td>High<\/td>\n<\/tr>\n<tr>\n<td>Color stability<\/td>\n<td>Not fading from manufacture through the best-before date<\/td>\n<td>Medium to high<\/td>\n<\/tr>\n<tr>\n<td>Flavor retention<\/td>\n<td>The vegetable's inherent aroma and flavor remaining even after drying<\/td>\n<td>Medium<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>These should be judged comprehensively as mutually related factors rather than evaluated individually. For example, raising the moisture content to improve rehydration creates a trade-off where color stability during storage declines.<\/p>\n<h3 id=\"_3\">Why rehydration is considered most important<\/h3>\n<p>The cooking time consumers want for instant noodles is 3 to 5 minutes. In this short time, the vegetables must return to an \"edible state.\"<\/p>\n<p>Insufficient rehydration directly leads to consumer complaints such as the following.<\/p>\n<ul>\n<li>A core remains and it is hard<\/li>\n<li>The texture is rubbery and cannot be bitten through<\/li>\n<li>It looks dried (a withered impression)<\/li>\n<\/ul>\n<p>Conversely, if rehydration is too fast, it becomes soggy by the time you eat it. Designing this balance is the most difficult part of kayuku development.<\/p>\n<h2 id=\"_4\">The differences in drying methods that govern rehydration and the selection criteria<\/h2>\n<h3 id=\"_5\">A comparison of the main drying methods<\/h3>\n<p>The rehydration of dried vegetables changes greatly depending on which drying method was used to manufacture them. We compared the main drying methods used for instant foods.<\/p>\n<table>\n<thead>\n<tr>\n<th>Drying method<\/th>\n<th>Rough guide to rehydration time<\/th>\n<th>Texture characteristics<\/th>\n<th>Cost<\/th>\n<th>Main use<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Freeze-dried (FD)<\/td>\n<td>30 seconds to 1 minute<\/td>\n<td>Crisp and light<\/td>\n<td>High<\/td>\n<td>Cup soups, high-price-range instant noodles<\/td>\n<\/tr>\n<tr>\n<td>Air-dried (AD)<\/td>\n<td>3 to 5 minutes<\/td>\n<td>Firm, somewhat hard<\/td>\n<td>Medium<\/td>\n<td>Bagged noodles, commercial use<\/td>\n<\/tr>\n<tr>\n<td>Vacuum low-temperature drying<\/td>\n<td>1 to 3 minutes<\/td>\n<td>Softness close to FD<\/td>\n<td>Medium to high<\/td>\n<td>Mid-price-range cup noodles<\/td>\n<\/tr>\n<tr>\n<td>Microwave drying<\/td>\n<td>2 to 4 minutes<\/td>\n<td>Uniform texture<\/td>\n<td>Medium<\/td>\n<td>For specific items<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"_6\">Recommended drying methods by item<\/h3>\n<p>The suitable drying method differs depending on the type of vegetable. Because this is a particularly hard point to judge in practice, here is a summary of recommendations by item.<\/p>\n<table>\n<thead>\n<tr>\n<th>Vegetable item<\/th>\n<th>Recommended drying method<\/th>\n<th>Reason<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Green onion, wakame<\/td>\n<td>AD<\/td>\n<td>If cut thin, they rehydrate sufficiently even with AD. Cost-priority<\/td>\n<\/tr>\n<tr>\n<td>Cabbage, napa cabbage<\/td>\n<td>FD or vacuum low-temperature<\/td>\n<td>Leafy vegetables have fragile fibers, and with AD they become sticky on rehydration<\/td>\n<\/tr>\n<tr>\n<td>Carrot, corn<\/td>\n<td>FD<\/td>\n<td>Root vegetables and grains have dense tissue, and with AD rehydration takes time<\/td>\n<\/tr>\n<tr>\n<td>Spinach, komatsuna<\/td>\n<td>FD<\/td>\n<td>FD is the only choice from the standpoint of color retention. With AD they readily brown<\/td>\n<\/tr>\n<tr>\n<td>Mushrooms<\/td>\n<td>AD<\/td>\n<td>They have high moisture to begin with, and rehydrate in about 3 minutes even with AD<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"_7\">The relationship between cut shape and rehydration<\/h3>\n<p>Often overlooked, the cut shape greatly affects rehydration.<\/p>\n<p>The same<a href=\"https:\/\/agriture.jp\/en\/product\/cabbage\/\">cabbage<\/a>, but a 5 mm cube cut and a 10 mm cube cut show about a 1.5 to 2 times difference in rehydration time. This is because a larger surface area speeds water penetration.<\/p>\n<p>However, cutting too finely loses the \"kayuku feel\" and lowers consumers' visual satisfaction. This needs to be decided by balance with the product concept.<\/p>\n<table>\n<thead>\n<tr>\n<th>Cut shape<\/th>\n<th>Rehydration speed<\/th>\n<th>Appearance<\/th>\n<th>Suitable products<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>3 mm cube or smaller<\/td>\n<td>Very fast<\/td>\n<td>Weak presence<\/td>\n<td>Furikake, powdered soup<\/td>\n<\/tr>\n<tr>\n<td>5 mm cube<\/td>\n<td>Fast<\/td>\n<td>Appropriate presence<\/td>\n<td>Cup soup, instant miso soup<\/td>\n<\/tr>\n<tr>\n<td>10 mm cube<\/td>\n<td>Ordinary<\/td>\n<td>Has an ingredient feel<\/td>\n<td>Cup noodles, bagged noodles<\/td>\n<\/tr>\n<tr>\n<td>Strips, julienne<\/td>\n<td>Somewhat slow<\/td>\n<td>A vegetable-like appearance<\/td>\n<td>Premium instant noodles<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2 id=\"_8\">How to control floating-sinking behavior<\/h2>\n<h3 id=\"_9\">Why floating and sinking matters<\/h3>\n<p>Whether the kayuku is visible on the surface when the cup noodle lid is opened determines the consumer's first impression.<\/p>\n<p>The required behavior differs by product type.<\/p>\n<table>\n<thead>\n<tr>\n<th>Product type<\/th>\n<th>Required behavior<\/th>\n<th>Reason<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Cup noodles<\/td>\n<td>Float<\/td>\n<td>Emphasis on appearance when the lid is opened<\/td>\n<\/tr>\n<tr>\n<td>Cup soup<\/td>\n<td>Float, then gradually sink<\/td>\n<td>To a position easy to scoop with a spoon<\/td>\n<\/tr>\n<tr>\n<td>Bagged noodles (pot cooking)<\/td>\n<td>Sink<\/td>\n<td>Need to be simmered together with the noodles<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"_10\">Factors that determine floating and sinking<\/h3>\n<p>The floating and sinking of dried vegetables is determined mainly by the following three factors.<\/p>\n<p><strong>1. Bulk density<\/strong><\/p>\n<p>Freeze-dried retains sponge-like voids within the tissue, so its density is low and it floats readily. Air-dried shrinks and gains density, so it tends to sink.<\/p>\n<p><strong>2. Moisture content<\/strong><\/p>\n<p>The lower the moisture content, the lighter and more readily it floats, but too low worsens rehydration. Generally, the moisture content of instant-noodle kayuku is managed in the range of 3 to 8%.<\/p>\n<p><strong>3. The item's tissue structure<\/strong><\/p>\n<p>Even with the same FD,<a href=\"https:\/\/agriture.jp\/en\/product\/corn\/\">corn<\/a>, with its packed kernels, sinks readily, while cabbage, with its thin leaves, floats readily. Understanding the characteristics of each item is important.<\/p>\n<h3 id=\"_11\">How to handle it in practice<\/h3>\n<p>For requests like \"we want this vegetable to float\" or \"we want this vegetable to sink,\" there are cases where we respond not only through the choice of drying method but through adjusting the cut shape and changing the blanching conditions.<\/p>\n<p>At Agriture, we conduct float-sink tests with the ingredient actually placed in the real container and soup at the prototype stage, and propose specs that meet the requirements.<\/p>\n<!-- internal-link: OEM\u76f8\u8ac7\u30fb\u8a66\u4f5c\u4f9d\u983c -->\n\n<h2 id=\"_12\">Evaluation points for heat resistance and color stability<\/h2>\n<h3 id=\"_13\">Evaluation criteria for heat resistance<\/h3>\n<p>Instant-noodle kayuku is exposed to heat stresses such as the following.<\/p>\n<table>\n<thead>\n<tr>\n<th>Process<\/th>\n<th>Temperature condition<\/th>\n<th>Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>The frying step of fried noodles<\/td>\n<td>140\u301c160\u2103<\/td>\n<td>1 to 2 minutes<\/td>\n<\/tr>\n<tr>\n<td>Pouring boiling water (cup noodles)<\/td>\n<td>95\u301c100\u2103<\/td>\n<td>3 to 5 minutes<\/td>\n<\/tr>\n<tr>\n<td>Simmering in a pot (bagged noodles)<\/td>\n<td>95\u301c100\u2103<\/td>\n<td>3 to 5 minutes<\/td>\n<\/tr>\n<tr>\n<td>Retort sterilization (some products)<\/td>\n<td>120\u2103<\/td>\n<td>20 to 30 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Kayuku of the type kneaded into fried noodles must withstand the temperature of the frying oil, and this is the highest-hurdle condition. It is a point where troubles readily occur, such as color changing, a scorched smell appearing, or the shape collapsing.<\/p>\n<h3 id=\"_14\">Securing color stability<\/h3>\n<p>Dried vegetables can fade during storage, and the chlorophyll of green vegetables in particular readily breaks down under light and oxygen.<\/p>\n<p>The points for securing color stability are as follows.<\/p>\n<table>\n<thead>\n<tr>\n<th>Countermeasure<\/th>\n<th>Effect<\/th>\n<th>Applicable items<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Optimizing blanching conditions<\/td>\n<td>Preventing browning through enzyme inactivation<\/td>\n<td>All items<\/td>\n<\/tr>\n<tr>\n<td>Nitrogen-flush packaging<\/td>\n<td>Preventing fading from oxidation<\/td>\n<td>Green vegetables in general<\/td>\n<\/tr>\n<tr>\n<td>Aluminum-vapor-deposited packaging material<\/td>\n<td>Preventing photodegradation through light blocking<\/td>\n<td>Spinach, komatsuna, etc.<\/td>\n<\/tr>\n<tr>\n<td>Managing storage temperature (25C or below)<\/td>\n<td>Suppressing reaction speed<\/td>\n<td>All items<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"_15\">Setting the quality assurance period<\/h3>\n<p>The best-before date for instant noodles is generally 6 months for cup noodles and 8 months for bagged noodles. The kayuku quality must also be maintained during this period.<\/p>\n<p>It is common to estimate the quality assurance period from the results of accelerated testing (stored in a 40C, 75% RH environment), but we also recommend conducting real-storage tests that account for the actual warehouse environment.<\/p>\n<h2 id=\"oem\">A checklist and ordering flow for OEM sourcing<\/h2>\n<h3 id=\"_16\">A checklist for evaluating raw-material suppliers<\/h3>\n<p>We compiled the items to confirm when selecting an OEM partner for dried vegetable kayuku.<\/p>\n<table>\n<thead>\n<tr>\n<th>Category<\/th>\n<th>Item to confirm<\/th>\n<th>Details<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Quality control<\/td>\n<td>Whether HACCP certification is held<\/td>\n<td>A basic requirement for food safety<\/td>\n<\/tr>\n<tr>\n<td>Quality control<\/td>\n<td>Foreign-matter contamination measures<\/td>\n<td>The introduction status of metal detectors and X-ray inspection<\/td>\n<\/tr>\n<tr>\n<td>Manufacturing capacity<\/td>\n<td>The range of drying methods handled<\/td>\n<td>Whether FD, AD, and others can be handled<\/td>\n<\/tr>\n<tr>\n<td>Manufacturing capacity<\/td>\n<td>Minimum lot<\/td>\n<td>Whether prototyping and small lots can be handled<\/td>\n<\/tr>\n<tr>\n<td>Raw materials<\/td>\n<td>Clarity of growing region<\/td>\n<td>Options of domestic and overseas origin, and traceability<\/td>\n<\/tr>\n<tr>\n<td>Raw materials<\/td>\n<td>Pesticide residue testing<\/td>\n<td>Testing frequency and standard values<\/td>\n<\/tr>\n<tr>\n<td>Responsiveness<\/td>\n<td>Custom-cut handling<\/td>\n<td>Whether specified sizes and shapes can be handled<\/td>\n<\/tr>\n<tr>\n<td>Responsiveness<\/td>\n<td>Prototype lead time<\/td>\n<td>Usually 2 to 4 weeks as a guide<\/td>\n<\/tr>\n<tr>\n<td>Supply stability<\/td>\n<td>Annual supply plan<\/td>\n<td>Measures for seasonal fluctuation<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"_17\">The general ordering flow and required period<\/h3>\n<p>The general flow from first order to mass production is as follows.<\/p>\n<table>\n<thead>\n<tr>\n<th>Step<\/th>\n<th>Details<\/th>\n<th>Rough guide to the required period<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>1. Requirements definition<\/td>\n<td>Sharing the item, drying method, cut shape, and target specs<\/td>\n<td>1\u20132 weeks<\/td>\n<\/tr>\n<tr>\n<td>2. Prototyping<\/td>\n<td>Sample manufacturing and quality evaluation<\/td>\n<td>2\u20134 weeks<\/td>\n<\/tr>\n<tr>\n<td>3. Spec finalization<\/td>\n<td>Creating a specification sheet based on sensory and physical-property evaluation<\/td>\n<td>1\u20132 weeks<\/td>\n<\/tr>\n<tr>\n<td>4. Mass-production prototyping<\/td>\n<td>Test manufacturing on the mass-production line<\/td>\n<td>2\u20133 weeks<\/td>\n<\/tr>\n<tr>\n<td>5. Start of mass production<\/td>\n<td>Start of steady supply<\/td>\n<td>The first time takes about 2 to 3 months from requirements definition<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>At Agriture, we can respond from the first hearing to shipping a prototype in as little as 2 weeks. We also welcome consultations of \"just a prototype for now.\"<\/p>\n<h3 id=\"_18\">Points to note on seasonal fluctuation and securing raw material<\/h3>\n<p>When using domestically grown vegetables, fluctuation in supply volume by harvest timing is unavoidable. The following items in particular require attention.<\/p>\n<ul>\n<li>Spinach, komatsuna: reduced yield in summer, price rises in the off-season<\/li>\n<li>Green onion: in season in winter, stable in both quality and price<\/li>\n<li>Cabbage: relatively stable year-round, but watch out during typhoon season<\/li>\n<\/ul>\n<p>When annual usage can be projected, the \"season stock\" method of drying and processing in bulk during the season is advantageous in cost terms.<\/p>\n<!-- internal-link: \u4e7e\u71e5\u91ce\u83dcOEM\u5bfe\u5fdc\u54c1\u76ee\u4e00\u89a7 -->\n\n<h2 id=\"_19\">Summary<\/h2>\n<p>Dried vegetable kayuku for instant noodles and cup soups must satisfy five quality requirements in good balance: rehydration, floating-sinking, heat resistance, color stability, and flavor retention.<\/p>\n<p>Organizing the discussion so far, the selection points are as follows.<\/p>\n<ul>\n<li>Choose a drying method suited to the product's cooking conditions (boiling water for 3 minutes, or a pot for 5 minutes, etc.)<\/li>\n<li>Decide the cut shape by balancing rehydration and appearance<\/li>\n<li>Control floating-sinking through the three factors of drying method, moisture content, and item characteristics<\/li>\n<li>Address color stability through packaging design and storage conditions<\/li>\n<li>For OEM partner selection, emphasize the quality control structure and prototype-handling capability<\/li>\n<\/ul>\n<p>The reliable approach is to clarify a kayuku spec suited to your own product concept and then find the optimal solution through prototyping.<\/p>\n<!-- internal-link: OEM\u554f\u3044\u5408\u308f\u305b\u30d5\u30a9\u30fc\u30e0 -->\n\n<h2 id=\"_20\">FAQ<\/h2>\n<h3 id=\"q1\">Q1: Freeze-dried or air-dried, which suits instant-noodle kayuku?<\/h3>\n<p>Freeze-dried suits products cooked with boiling water for 3 minutes, like cup noodles. It rehydrates fast and floats readily, so the appearance is also good. On the other hand, for products simmered in a pot like bagged noodles, or when cost is a priority, air-dried becomes an option. Because the optimal solution also changes by item, comparing through prototyping is reliable.<\/p>\n<h3 id=\"q2\">Q2: How large is the minimum lot for dried vegetable kayuku?<\/h3>\n<p>At Agriture, small-lot handling from a few kg is possible for prototyping. The mass-production lot depends on the item and drying method, but is generally from 50 to 100 kg. Because quality can also differ when the prototype and mass-production lots differ greatly, we recommend inserting a mass-production prototyping stage.<\/p>\n<h3 id=\"q3\">Q3: How should a kayuku rehydration test be conducted?<\/h3>\n<p>Evaluating under the same conditions as the actual product is the basis. Concretely, use boiling water at the actual soup concentration, leave it for the specified time in the specified container, and then evaluate texture, appearance, and rehydration rate. The rehydration rate can be quantified as \"weight after rehydration divided by weight when dried.\" As a guide, a rehydration ratio of 3 to 5 times for FD and 4 to 7 times for AD is common.<\/p>\n<h3 id=\"q4\">Q4: What differences are there between imported and domestically grown dried vegetables?<\/h3>\n<p>In price terms, imports (mainly from China) are advantageous, but there are differences in pesticide residue standards and a risk of quality degradation during transport. Domestic products make it easy to secure traceability and also have higher appeal to consumers. It is realistic to choose to match the product's price range and brand position.<\/p>\n<h3 id=\"q5\">Q5: Can the floating and sinking of kayuku be adjusted afterward?<\/h3>\n<p>There are several ways to fine-tune it without changing the drying method: changing the cut shape (thinner makes it float more readily), adjusting blanching conditions (changing the degree to which the tissue becomes sponge-like), and adjusting moisture content. However, because major changes require rethinking the drying method itself, it is important to clarify the float-sink requirements at the planning stage.<\/p>\n\n\n\n\n\n<h3 class=\"wp-block-heading\">Recommended reading<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/agriture.jp\/en\/oem\/\">Commercial dried vegetables<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/oem\/dry\/\">Drying processing service<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/wholesale-oem\/\">Contract processing service<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/oem\/freeze-dry\/\">What is freeze-dried? A gentle explanation of the drying technology spreading to miso soup, vegetables, and strawberries<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/oem\/tea-oem-cost\/\">The going rate for tea OEM prices and ways to hold down costs: also explaining points to note when quoting<\/a><\/p>","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"swell_btn_cv_data":"","ssp_meta_description":"\u300c\u304b\u3084\u304f\u306e\u91ce\u83dc\u304c\u3061\u3083\u3093\u3068\u623b\u3089\u306a\u3044\u300d\u300c\u304a\u6e6f\u3092\u6ce8\u3044\u3060\u3089\u5168\u90e8\u6c88\u3093\u3067\u3057\u307e\u3063\u305f\u300d\u2014\u2014\u5373\u5e2d\u9eba\u306e\u5546\u54c1\u958b\u767a\u3067\u3001\u3053\u3046\u3057\u305f\u8ab2\u984c\u306b\u76f4\u9762\u3057\u305f\u3053\u3068\u306f\u3042\u308a\u307e\u305b\u3093\u304b\u3002\u4e7e\u71e5\u91ce\u83dc\u306e\u304b\u3084\u304f\u306f\u3001\u898b\u305f\u76ee\u3053\u305d\u5c0f\u3055\u306a\u5b58\u5728\u3067\u3059\u304c\u3001\u6d88\u8cbb\u8005\u306e\u6e80\u8db3\u5ea6\u3092\u5927\u304d\u304f\u5de6\u53f3\u3059\u308b\u30d1\u30fc\u30c4\u3067\u3059\u3002","ssp_meta_keyword":"\u5373\u5e2d\u9eba\u5411\u3051\u4e7e\u71e5\u91ce\u83dc\u304b\u3084\u304f\u306e\u9078\u3073\u65b9"},"categories":[6],"tags":[72,187,61],"vegetable":[],"class_list":["post-1870","oem","type-oem","status-publish","hentry","category-oem","tag-dried-vegetables","tag-187","tag-commercial-use"],"acf":{"summary":"\u5373\u5e2d\u9eba\u7528\u4e7e\u71e5\u91ce\u83dc\u304b\u3084\u304f\u306e\u9078\u3073\u65b9\u3068\u3057\u3066\u3001\u5fa9\u5143\u6027\u3001\u6d6e\u304d\u6c88\u307f\u6319\u52d5\u3001\u8010\u71b1\u6027\u3001\u8272\u8abf\u5b89\u5b9a\u6027\u3001\u98a8\u5473\u4fdd\u6301\u306e5\u3064\u306e\u54c1\u8cea\u8981\u4ef6\u3092\u89e3\u8aac\u3057\u307e\u3059\u3002\u30d5\u30ea\u30fc\u30ba\u30c9\u30e9\u30a4\u306f30\u79d2\u301c1\u5206\u3001\u30a8\u30a2\u30c9\u30e9\u30a4\u306f3\u301c5\u5206\u306e\u5fa9\u5143\u6642\u9593\u30013mm\u89d2\u304b\u308910mm\u89d2\u307e\u3067\u306e\u30ab\u30c3\u30c8\u5f62\u72b6\u3068\u5fa9\u5143\u901f\u5ea6\u306e\u95a2\u4fc2\u3001\u5d69\u5bc6\u5ea6\u30fb\u542b\u6c34\u7387\u30fb\u7d44\u7e54\u69cb\u9020\u306b\u3088\u308b\u6d6e\u6c88\u30b3\u30f3\u30c8\u30ed\u30fc\u30eb\u3001\u6cb9\u63da\u3052\u9eba140\u301c160\u2103\u3078\u306e\u8010\u71b1\u6027\u78ba\u4fdd\u306e\u5b9f\u52d9\u3092\u7d39\u4ecb\u3057\u307e\u3059\u3002","product":1101},"_links":{"self":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/oem\/1870","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":1,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/oem\/1870\/revisions"}],"predecessor-version":[{"id":5478,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/oem\/1870\/revisions\/5478"}],"acf:post":[{"embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/product\/1101"}],"wp:attachment":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/media?parent=1870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/categories?post=1870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/tags?post=1870"},{"taxonomy":"vegetable","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/vegetable?post=1870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}