{"id":3404,"date":"2026-04-17T17:32:52","date_gmt":"2026-04-17T08:32:52","guid":{"rendered":"https:\/\/agriture.jp\/powder\/cabbage-powder\/"},"modified":"2026-06-25T20:29:56","modified_gmt":"2026-06-25T11:29:56","slug":"cabbage-powder","status":"publish","type":"powder","link":"https:\/\/agriture.jp\/en\/powder\/cabbage-powder\/","title":{"rendered":"Cabbage powder"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Cabbage powder is a raw material made by drying and micro-pulverizing cabbage, spreading natural sweetness and a vegetable presence evenly into okonomiyaki flour, soup powders, kamaboko-type products, and bread dough. It's finished to a size that easily disperses in liquids and powders the cabbage-derived vitamin U (commonly known as cabagin) and other functional components, along with the gentle sweetness drawn out by heating. At Agriture,<a href=\"https:\/\/agriture.jp\/en\/product\/cabbage\/\">Dried cabbage<\/a>, we powder it by adding a fine-powdering step.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whereas cabbage in raw-material shape suits \"okonomiyaki and soup ingredients that want to keep texture and an ingredient feel,\" cabbage powder suits uses that \"want to spread sweetness and flavor evenly.\" It's a raw material seeing wider adoption as the base of okonomiyaki flour and takoyaki flour, for flavoring bread dough, and for care-food bases.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Agriture's cabbage powder: three points of care<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Low-temperature drying that draws out sweetness<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cabbage's sweetness concentrates as moisture leaves during the drying process. Raise the temperature too high and a scorched smell can develop or vitamin U (methylmethionine sulfonium) can break down, so we finish it at low temperature over time. The guide is a state where you sense cabbage's natural sweetness the instant you taste the powder.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Pre-blend support to simplify mass-production lines<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For products that combine cabbage powder + wheat flour + yam flour + dashi powder, like okonomiyaki flour, delivery as a premix helps simplify mass-production lines. By deciding the blend ratio, lot, and packaging in advance, we can supply it in a state close to the final product.<\/p>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"2831\">\n<div class=\"swell-block-fullWide pc-py-20 sp-py-20 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-10\">Product catalog showing the items we handle<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Flexible support 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:30%\">\n<figure class=\"wp-block-image size-large size_xs\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg\" alt=\"\u4e7e\u71e5\u91ce\u83dc\" class=\"wp-image-110\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-300x200.jpg 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-768x512.jpg 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1536x1024.jpg 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-2048x1365.jpg 2048w\" 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>Sold in small lots from 100g<\/li>\n\n\n\n<li>Handling heirloom vegetables from across Japan<\/li>\n\n\n\n<li>Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal\"><a href=\"https:\/\/agriture.noco.sale\/share\/d\/01KT67ZHHNQF9MZ0RKRGQA92MQ\" class=\"swell-block-button__link\"><span>Download 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\">Features of commercial cabbage powder<\/h2>\n\n<div style=\"display:flex;flex-wrap:wrap;gap:16px;margin:16px 0 28px\"><div style=\"flex:1 1 calc(50% - 8px);border-left:3px solid #2c5f2d;padding:16px 20px;background:#fafcf8;border-radius:0 4px 4px 0;min-width:260px\"><div style=\"color:#2c5f2d;font-weight:700;font-size:15px;margin-bottom:8px\">Gentle sweetness and vegetable presence<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">Concentrates the cabbage sweetness drawn out by heating. Lends a natural vegetable presence to soup powders, okonomiyaki flour, and bread dough.<\/p><\/div><div style=\"flex:1 1 calc(50% - 8px);border-left:3px solid #6b8e23;padding:16px 20px;background:#fdfbf6;border-radius:0 4px 4px 0;min-width:260px\"><div style=\"color:#2c5f2d;font-weight:700;font-size:15px;margin-bottom:8px\">Vitamin-U-containing material<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">Because it contains vitamin U (cabagin), known for protecting the stomach's mucous membrane, it's a raw material often inquired about for functional foods and care-food bases that appeal to gastrointestinal health.<\/p><\/div><div style=\"flex:1 1 calc(50% - 8px);border-left:3px solid #2c5f2d;padding:16px 20px;background:#fafcf8;border-radius:0 4px 4px 0;min-width:260px\"><div style=\"color:#2c5f2d;font-weight:700;font-size:15px;margin-bottom:8px\">Dispersibility in liquids and powders<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">The graininess is barely noticeable even dissolved in okonomiyaki flour or soup, dispersing evenly into powder mixes. Usable as is without rehydration.<\/p><\/div><\/div><div style=\"flex:1 1 calc(50% - 8px);border-left:3px solid #2c5f2d;padding:16px 20px;background:#fafcf8;border-radius:0 4px 4px 0;min-width:260px\"><div style=\"color:#2c5f2d;font-weight:700;font-size:15px;margin-bottom:8px\">Premix-compatible<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">Handles pre-blending with wheat flour, yam flour, and dashi powder. You can design okonomiyaki-flour and takoyaki-flour OEM all in one go.<\/p><\/div><div style=\"flex:1 1 calc(50% - 8px);border-left:3px solid #6b8e23;padding:16px 20px;background:#fdfbf6;border-radius:0 4px 4px 0;min-width:260px\"><div style=\"color:#2c5f2d;font-weight:700;font-size:15px;margin-bottom:8px\">Use together with the ingredient-shape version<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">Using it together with dried cabbage lets you achieve both sweetness and flavor (powder) and texture (raw-material shape).<\/p><\/div>\n\n<h2 class=\"wp-block-heading\">Product specifications (commercial)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Basic specifications at the prototype stage are as follows. Purchase lot, lead time, and packaging format are worked out through individual consultation.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><th>Item<\/th><th>Details<\/th><\/tr>\n<tr><td>Product name<\/td><td>Cabbage powder<\/td><\/tr>\n<tr><td>Raw material<\/td><td>Cabbage (domestic)<\/td><\/tr>\n<tr><td>Shape<\/td><td>Micro-powder (dried cabbage ground)<\/td><\/tr>\n<tr><td>Appearance<\/td><td>Pale cream to yellow-green micro-powder<\/td><\/tr>\n<tr><td>Aroma<\/td><td>A vegetable aroma with the sweetness distinctive to cabbage<\/td><\/tr>\n<tr><td>Net content<\/td><td>Individual quote according to use and lot<\/td><\/tr>\n<tr><td>Best-before date<\/td><td>About 6 months from the shipping date<\/td><\/tr>\n<tr><td>Storage method<\/td><td>Avoid high temperature, high humidity, and direct sunlight; after opening, seal and store in a cool, dark place<\/td><\/tr>\n<tr><td>Processing plant<\/td><td>Our own processing plant within Kyoto Prefecture<\/td><\/tr>\n<tr><td>Minimum prototype lot<\/td><td>From 1 kg of raw material<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Customization support<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><th>Item<\/th><th>What we support<\/th><\/tr>\n\n<tr><td>Pre-blending<\/td><td>Premix support with wheat flour, yam flour, dashi powder, and salt<\/td><\/tr>\n<tr><td>Blend design<\/td><td>Composite recipes with other vegetables such as onion, carrot, and celery, plus dashi powder<\/td><\/tr>\n<tr><td>Packaging form<\/td><td>Commercial bulk, large bags for okonomiyaki flour, small bags and sticks, canisters<\/td><\/tr>\n<tr><td>OEM productization<\/td><td>Deployment into okonomiyaki flour, takoyaki flour, soup powders, bread mixes, and care-food bases<\/td><\/tr>\n<tr><td>Raw material supply<\/td><td>Besides our own raw material, we also handle contract drying and milling of designated-origin and non-standard produce<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<div style=\"background:#FFF4E5;border:1px solid #E9B872;padding:24px;border-radius:8px;margin:24px 0;\">\n<p style=\"margin:0 0 8px 0;font-weight:bold;color:#8B4513;\">For uses where you want to keep texture and a sense of ingredient presence, the raw-material form is recommended<\/p>\n<p style=\"margin:0 0 12px 0;\">For okonomiyaki fillings, soup ingredients, stir-fry bases, and other<strong>uses that leverage cabbage's texture<\/strong>, dried cabbage (raw-material shape) is suitable. Its strength is that it can be rehydrated and used straight as an ingredient.<\/p>\n<p style=\"margin:0;\"><a href=\"https:\/\/agriture.jp\/en\/product\/cabbage\/\" style=\"color:#8B4513;font-weight:bold;\">\u2192 See details of dried cabbage<\/a><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Commitments to variety, grower, and growing region<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cabbage is a representative vegetable of the Brassicaceae family, grown year-round nationwide. As a powder raw material, you can select varieties to match the use\u2014spring cabbage, with soft leaves and strong sweetness; winter cabbage, dense-bodied and sweetened by heating; and summer-autumn cabbage, with firm heads that release moisture well.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Main growing region<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><th>Growing region<\/th><th>Features<\/th><\/tr>\n<tr><td>Gunma Prefecture (Tsumagoi Village)<\/td><td>A major growing area for summer-autumn cabbage. The cool highland climate firms up the head<\/td><\/tr>\n<tr><td>Aichi Prefecture<\/td><td>A major growing area for winter cabbage. Strong sweetness, suited to heated uses<\/td><\/tr>\n<tr><td>Chiba Prefecture<\/td><td>A major growing area for spring cabbage. Soft leaves, easy to powder<\/td><\/tr>\n<tr><td>Nagano Prefecture<\/td><td>A growing area for summer cabbage. Moisture releases quickly, giving high drying efficiency<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Using varieties and lineages differently<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Winter cabbage (kandama lineage) is strongly sweet, suited to bases for heated uses such as soups and okonomiyaki flour. Spring cabbage (sato-cabbage lineage) has soft leaves and a delicate aroma, suited to flavoring bakery dough and confectionery. Summer-autumn cabbage releases moisture well, suited to mass-production lots.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Powdering technology and quality control<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">How cabbage powder draws out sweetness changes with the drying conditions. At Agriture we manage everything from prep to packaging in-house, curbing lot-to-lot variation.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Draw out sweetness with low-temperature drying<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Sugars concentrate as moisture leaves during the drying process, but if the temperature is too high the Maillard reaction advances too far, producing bitterness and a scorched smell. Taking time at low temperature keeps a natural sweetness in the powder.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Heat control during grinding<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">Blend management premised on premix<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For composite raw materials like okonomiyaki flour, we can also deliver in a state blended with the ratio decided in advance. This lets the user skip the measuring and mixing steps, simplifying the mass-production line. We keep a lot-management sheet for each blend ratio to ensure reproducibility.<\/p>\n\n\n\n<div style=\"background:#F5F5DC;border-left:4px solid #8B4513;padding:16px 20px;margin:24px 0;\">\n<p style=\"margin:0 0 8px 0;font-weight:bold;\">TIPS: Blend design for okonomiyaki flour<\/p>\n\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Use cases and adoption examples<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cabbage powder is a material that combines sweetness with a functional appeal. We organize the uses we're most often asked about into five categories.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Okonomiyaki flour \/ takoyaki flour<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Base blend for commercial okonomiyaki flour<\/li>\n<li>Blending into home-use takoyaki flour and monjayaki flour<\/li>\n<li>Dough improvement for frozen okonomiyaki and takoyaki<\/li>\n<li>Application to chijimi and chijimi flour<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2. Soup powders \/ instant foods<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Raw material for cabbage potage and vegetable minestrone<\/li>\n<li>Base material for instant soups<\/li>\n<li>Cabbage-roll-style soup mix<\/li>\n<li>Blends for freeze-dried foods<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. Bread \/ bakery<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Kneading into vegetable bread and filled bread<\/li>\n<li>Cabbage focaccia and pizza dough<\/li>\n<li>Flavoring crackers and grissini<\/li>\n<li>Blending into scones and muffins<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4. Kamaboko-type \/ processed meat<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Blending into hamburg steak and meatballs<\/li>\n<li>Vegetable flavoring for sausages and ham<\/li>\n<li>Kneading into the filling of frozen gyoza and shumai<\/li>\n<li>Blending into satsuma-age and tsukune batter<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. Health foods \/ care foods<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Functional foods appealing to gastrointestinal health (vitamin U appeal)<\/li>\n<li>Aojiru mixes and vegetable-powder health foods<\/li>\n<li>Vegetable flavoring for care-food and dysphagia-food bases<\/li>\n<li>Diet foods and low-sugar soups<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For composite designs of soup powders and kamaboko-type products, we can also propose combining it with<a href=\"https:\/\/agriture.jp\/en\/powder\/onion-powder\/\">Onion powder<\/a>\u30fb<a href=\"https:\/\/agriture.jp\/en\/powder\/celery-powder\/\">Celery powder<\/a>. In the medicinal-food and health-food areas, linkage with<a href=\"https:\/\/yasai-yakuzen.com\/\">Yasai Yakuzen<\/a>is also possible.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to use the powder and design blends<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The raw-material form requires a reconstitution step, but the powder's advantage is that it can be formulated directly into powdered goods. We organize the operational points specific to powders.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Basics of use<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Okonomiyaki flour: blend 3\u20135 g per 100 g of wheat flour<\/li>\n<li>Soup: dissolve 2\u20134 g per 200 ml<\/li>\n<li>Bread dough: blend 1\u20133 g per 100 g of wheat flour<\/li>\n<li>Kamaboko-type: knead in 1\u20132 g per 100 g of ground meat<\/li>\n<li>Care food: blend 1\u20132% relative to the base soup<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Example blend formulas<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Okonomiyaki flour: wheat flour 90% + cabbage 4% + yam flour 3% + dashi powder 2% + salt 1%<\/li>\n<li>Cabbage potage: cabbage 40% + onion 20% + skim milk 25% + salt, pepper, dextrin 15%<\/li>\n<li>Vegetable bread mix: wheat flour 85% + cabbage 5% + onion 3% + salt, sugar, yeast 7%<\/li>\n<li>Care-food base: cabbage 30% + onion 25% + carrot 25% + flour 10% + dextrin 10%<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">How to store<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Before opening: store in a cool, dark place at room temperature, away from heat, humidity, and direct sunlight<\/li>\n<li>After opening: because it readily absorbs moisture, transfer it to a resealable bag or airtight container; refrigerated storage is also fine<\/li>\n<li>The best-before date is roughly 6 months from the shipping date. After opening, use it up within 1\u20132 months as a guide<\/li>\n<li>If lumps form, sift through a tea strainer before use to disperse it evenly<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Related articles and other vegetable raw materials<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">These are the vegetable powders and related raw materials Agriture handles. Use them when designing premixes and soup powders.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/cabbage\/\">Dried cabbage<\/a>: raw-material shape for okonomiyaki and soup ingredients<\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/onion-powder\/\">Onion powder<\/a>: a staple for soup bases and seasonings<\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/celery-powder\/\">Celery powder<\/a>: for Western-style soups and processed meats<\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/mizuna-powder\/\">Mizuna powder<\/a>: a Kyoto vegetable green<\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/white-gourd-powder\/\">Winter melon powder<\/a>: mild flavor, suited to care foods<\/li>\n<\/ul>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"2831\">\n<div class=\"swell-block-fullWide pc-py-20 sp-py-20 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-10\">Product catalog showing the items we handle<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Flexible support 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:30%\">\n<figure class=\"wp-block-image size-large size_xs\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg\" alt=\"\u4e7e\u71e5\u91ce\u83dc\" class=\"wp-image-110\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-300x200.jpg 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-768x512.jpg 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1536x1024.jpg 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-2048x1365.jpg 2048w\" 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>Sold in small lots from 100g<\/li>\n\n\n\n<li>Handling heirloom vegetables from across Japan<\/li>\n\n\n\n<li>Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal\"><a href=\"https:\/\/agriture.noco.sale\/share\/d\/01KT67ZHHNQF9MZ0RKRGQA92MQ\" class=\"swell-block-button__link\"><span>Download 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\">Frequently asked questions<\/h2>\n\n\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">How do you use dried cabbage (raw-material shape) versus cabbage powder?<\/h3><p style=\"margin:0\">Raw-material shape suits uses that want to keep texture and an ingredient feel\u2014okonomiyaki, soup ingredients, stir-fries, cabbage-roll-style dishes. Powder suits uses that want to spread sweetness and flavor evenly\u2014the base of okonomiyaki flour, soup powders, bread dough, care foods. In some cases both are used together in the same recipe to achieve both flavor depth and texture.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">How far can you handle the premix for okonomiyaki flour?<\/h3><p style=\"margin:0\">We can deliver the full blend of wheat flour, cabbage powder, yam flour, dashi powder, salt, and so on in a pre-blended state. If you decide the blend ratio, lot, and packaging in advance, the user's measuring and mixing steps become unnecessary, greatly simplifying the mass-production line. This is an approach we're often asked about by okonomiyaki-flour makers who outsource their production via OEM.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">Does vitamin U remain?<\/h3><p style=\"margin:0\">Because vitamin U (methylmethionine sulfonium) breaks down easily with heat, we take measures to raise the residual amount through low-temperature drying and by curbing heat generation during grinding. That said, quantitative assurance of the residual amount requires separate analysis fees, so if you're planning use in Foods with Function Claims or Foods for Specified Health Uses, please consult us separately on the scheme. After hearing the specifications, blend, lot, and schedule of the intended final product, we propose quotes and lead times individually. You can consult us consistently through to finished products such as okonomiyaki flour, soup powders, and bread mixes.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">Please tell me the best-before date and how to store it.<\/h3><p style=\"margin:0\">The best-before date is roughly six months from the shipping date. Before opening, store it in a cool, dark place at room temperature, away from high heat, humidity, and direct sunlight. Because powder absorbs moisture easily, after opening transfer it to a zip bag or sealed container and use it up within a guide of 1\u20132 months.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">Can you do contract drying of off-spec cabbage?<\/h3><p style=\"margin:0\">Yes. We accept contract processing that dries and grinds off-spec items\u2014poorly headed, uneven in size, and so on\u2014into powder. It's an area we're often asked about as an initiative to turn raw material that would become waste at the growing region into OEM products. After hearing the growing region, quantity, and schedule, we propose how to proceed individually.<\/p><\/div>\n\n\n<h3 class=\"wp-block-heading\">Recommended reading<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/cabbage\/\">Dried cabbage &#8211; raw-material shape that keeps texture<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/onion-powder\/\">Onion powder &#8211; a staple for soups and seasonings<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/celery-powder\/\">Celery powder &#8211; for Western-style soups and processed meats<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/mizuna-powder\/\">Mizuna powder &#8211; a Kyoto vegetable green<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/white-gourd-powder\/\">Winter melon powder &#8211; suited to care foods<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>\u30ad\u30e3\u30d9\u30c4\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u30ad\u30e3\u30d9\u30c4\u3092\u4e7e\u71e5\u30fb\u5fae\u7c89\u672b\u5316\u3057\u3001\u304a\u597d\u307f\u713c\u304d\u7c89\u30fb\u30b9\u30fc\u30d7\u7c89\u672b\u30fb\u7df4\u308a\u7269\u30fb\u30d1\u30f3\u751f\u5730\u3078\u81ea\u7136\u306a\u7518\u307f\u3068\u91ce\u83dc\u611f [&hellip;]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"swell_btn_cv_data":"","ssp_meta_description":"Agriture\u306e\u56fd\u7523\u30ad\u30e3\u30d9\u30c4\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u30ad\u30e3\u30d9\u30c4\u3092\u4f4e\u6e29\u4e7e\u71e5\u30fb\u5fae\u7c89\u672b\u5316\u3057\u305f\u696d\u52d9\u7528\u539f\u6599\u3002\u7c92\u5ea6\u9078\u629e\u53ef\u80fd\u3067\u88fd\u83d3\u30fb\u8abf\u5473\u6599\u30fb\u98f2\u6599\u30fb\u30b7\u30fc\u30ba\u30cb\u30f3\u30b0\u306b\u3002","ssp_meta_keyword":"\u30ad\u30e3\u30d9\u30c4\u30d1\u30a6\u30c0\u30fc","ssp_meta_canonical":"","ssp_meta_robots":"","ssp_meta_title":""},"categories":[10,54],"tags":[344,62],"feature":[],"produce_form":[],"product_genre":[],"vegetable":[],"veg_genre":[],"produce_from":[],"class_list":["post-3404","powder","type-powder","status-publish","hentry","category-powder","category-vegetable-powder","tag-cabbage-tag","tag-domestic"],"acf":{"product_name":"\u30ad\u30e3\u30d9\u30c4\u30d1\u30a6\u30c0\u30fc","genre":"\u91ce\u83dc\u30d1\u30a6\u30c0\u30fc","from":"\u56fd\u7523","minimum_lot":"100g\u301c","product_link":"https:\/\/agriture.jp\/product\/cabbage\/","powder_link":"","\u5546\u54c1\u30da\u30fc\u30b8":""},"_links":{"self":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/powder\/3404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/powder"}],"about":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/types\/powder"}],"version-history":[{"count":6,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/powder\/3404\/revisions"}],"predecessor-version":[{"id":5324,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/powder\/3404\/revisions\/5324"}],"wp:attachment":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/media?parent=3404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/categories?post=3404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/tags?post=3404"},{"taxonomy":"feature","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/feature?post=3404"},{"taxonomy":"produce_form","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/produce_form?post=3404"},{"taxonomy":"product_genre","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/product_genre?post=3404"},{"taxonomy":"vegetable","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/vegetable?post=3404"},{"taxonomy":"veg_genre","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/veg_genre?post=3404"},{"taxonomy":"produce_from","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/produce_from?post=3404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}