{"id":3414,"date":"2026-04-17T17:33:38","date_gmt":"2026-04-17T08:33:38","guid":{"rendered":"https:\/\/agriture.jp\/powder\/myoga-powder\/"},"modified":"2026-06-25T20:29:43","modified_gmt":"2026-06-25T11:29:43","slug":"myoga-powder","status":"publish","type":"powder","link":"https:\/\/agriture.jp\/en\/powder\/myoga-powder\/","title":{"rendered":"Myoga powder"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Myoga powder is a raw material made by drying and finely milling domestically grown myoga, intended to spread the distinctive refreshing aroma and pale pink color of myoga uniformly through somen, hiyayakko, fish dishes, Japanese-style dressings, and seasonings. The flavor of fresh myoga \u2014 which is heavily constrained by season and shelf life \u2014 is finished into a form usable as a powder throughout the year. At Agriture,<a href=\"https:\/\/agriture.jp\/en\/product\/myoga\/\">Dried myoga<\/a>(a type that keeps the shape) \u2014 we powder it from the same raw material with an added fine-milling step.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because you can substitute the powder directly for how you use myoga as a condiment, it extends broadly to flavor accents in Japanese-style menus \u2014 seasoning for somen dipping sauce, hiyayakko toppings, finishing fish dishes, and more. Prototyping is accepted from 1 kg of raw material.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Agriture's myoga powder: three points of commitment<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For myoga powder, the retention of aroma components and pink color development determine the quality. At Agriture, we manage everything from drying through milling and packaging in-house at our processing facility, aiming for a finish that preserves myoga's characteristic freshness.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Low-temperature processing that does not let the aroma components escape<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Myoga's refreshing aroma derives from terpenes such as \u03b1-pinene and is highly volatile, so it is influenced by the processing conditions. By finishing at a low temperature range from the raw-material drying stage and operating the milling step under conditions that suppress heat generation, we aim for a level where the refreshing aroma characteristic of myoga rises the moment the bag is opened. We also accommodate pre-delivery of composite blends such as condiment powder for somen dipping sauce and topping mixes for hiyayakko.<\/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 myoga 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\">A distinctive refreshing aroma<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">The refreshing aroma derived from terpenes is concentrated, spreading a Japanese-condiment flavor uniformly through somen dipping sauce, hiyayakko, and fish dishes.<\/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\">Pale pink color development<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">The anthocyanin-type pigment contained in myoga's flower spike remains in the powder as a faint pink. It also works as a color accent for Japanese-style seasonings.<\/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\">Disperses uniformly in soups, dressings, and mayonnaise. It enables a use \u2014 \"dissolving in only the aroma\" \u2014 that is difficult with fresh myoga.<\/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\">Year-round supply available<\/div><p style=\"margin:0;font-size:14px;line-height:1.75\">Fresh myoga is only distributed during the limited period from early summer to autumn, but as a powder it can be supplied as a raw material usable year-round. It suits year-round development of seasonal menus.<\/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\">For applications where you want to keep the texture, dried myoga; for applications where you want to spread the aroma uniformly, powder \u2014 you can use them accordingly.<\/p><\/div>\n\n<h2 class=\"wp-block-heading\">Product specifications (commercial)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The basic specifications at the prototype stage are as follows. Procurement lots, delivery dates, and packaging forms for mass production and OEM are settled 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>Myoga powder<\/td><\/tr>\n<tr><td>Raw material<\/td><td>Myoga (domestically grown)<\/td><\/tr>\n<tr><td>Shape<\/td><td>Fine powder (dried and ground)<\/td><\/tr>\n<tr><td>Appearance<\/td><td>Pale pink to beige fine powder<\/td><\/tr>\n<tr><td>Aroma<\/td><td>The refreshing aroma characteristic of myoga, with a faint pungency<\/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>Proportion adjustment<\/td><td>Myoga alone \/ premix with salt \/ Japanese-condiment blend<\/td><\/tr>\n<tr><td>Blend design<\/td><td>Pre-blend prototyping with sansho, yuzu peel, sudachi peel, red shiso, and green shiso<\/td><\/tr>\n<tr><td>Packaging form<\/td><td>Commercial bulk, sticks and small bags, spice jars, canisters, and more<\/td><\/tr>\n<tr><td>OEM productization<\/td><td>End-to-end handling through condiment mixes, seasonings, dressings, and mentsuyu ingredients<\/td><\/tr>\n<tr><td>Raw material supply<\/td><td>In addition to our own raw material, we also handle contract drying and grinding with a specified growing region and specified variety<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<div style=\"background:#FDE8EC;border:1px solid #D98AA0;padding:24px;border-radius:8px;margin:24px 0;\">\n<p style=\"margin:0 0 8px 0;font-weight:bold;color:#7A2F40;\">For those who want to make use of the shape (raw-material-form version)<\/p>\n<p style=\"margin:0 0 12px 0;\">For somen ingredients, hiyayakko toppings, ingredients for takikomi rice, and the like,<strong>applications that make use of myoga's shape and texture<\/strong>are best served by dried myoga (a type that keeps the shape). The crisp presence of myoga that powder cannot deliver comes through.<\/p>\n<p style=\"margin:0;\"><a href=\"https:\/\/agriture.jp\/en\/product\/myoga\/\" style=\"color:#7A2F40;font-weight:bold;\">\u2192 See dried myoga details<\/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\">Myoga is a perennial of the genus Zingiber in the Zingiberaceae family, and what is eaten is mainly the flower spike (hana-myoga) and young stem (myoga-take). As a Japan-native condiment vegetable, it has long been used in Japanese cuisine and medicinal diets.<\/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>Kochi Prefecture<\/td><td>Japan's largest myoga growing region. Greenhouse cultivation supports year-round shipping<\/td><\/tr>\n<tr><td>Nara Prefecture<\/td><td>Open-field summer myoga is mainstream. Strong aroma<\/td><\/tr>\n<tr><td>Akita Prefecture<\/td><td>A growing region for autumn myoga. Large grains and deep color development<\/td><\/tr>\n<tr><td>Kyoto Prefecture<\/td><td>Small-scale cultivation as a Kyoto vegetable. Accommodates distinctive raw materials<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Using lineages by purpose<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Summer myoga has a sharp aroma, suited to condiments and seasonings; autumn myoga has large grains and deep color and aroma, making it well suited to powdering. Flower spike and myoga-take differ in flavor character, and we can also accommodate part-specific prototyping \u2014 powder from the flower spike only, powder that includes the stem portion, and so on.<\/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\">For myoga powder, the retention of aroma components and color stability determine the quality. At Agriture, we manage everything from drying through milling and packaging consistently.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Milling conditions that do not let the aroma escape<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Because myoga's aroma components are terpenes and highly volatile, we adjust the milling lot size, rotation speed, and rest time, operating under conditions that keep the powder temperature low. By moving it promptly to sealed, light-blocking packaging after milling, we maintain a quality where the aroma rises upon opening.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Preserving the pink color<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Because the anthocyanin pigment in the flower-spike portion fades readily with heat, temperature control in the drying and milling steps directly affects color quality. By raising the proportion of flower spike when preparing the raw material, it is also possible to adjust the powder's color development to be deeper.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Light-blocking, sealed packaging<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Because both aroma and color degrade with light and moisture, commercial bulk uses light-blocking aluminum bags, and small bags and sticks use light-blocking film \u2014 a specification we propose with in-store and warehouse storage in mind.<\/p>\n\n\n\n<div style=\"background:#F5F5DC;border-left:4px solid #7A2F40;padding:16px 20px;margin:24px 0;\">\n<p style=\"margin:0 0 8px 0;font-weight:bold;\">TIPS: Formulations that make the most of myoga powder<\/p>\n<p style=\"margin:0;\">When using it in mentsuyu or hiyayakko, 0.3\u20130.5 g per 100 ml of liquid is a guide. In dressings, adding 0.5\u20131% per 100 g of oil and vinegar gives a faint spread of myoga aroma. When blending it with sansho and yuzu peel as a condiment mix, a 20\u201330% myoga share makes the refreshing quality characteristic of myoga the star. Dissolved into somen dipping sauce, the myoga flavor spreads throughout the liquid even without adding chopped myoga.<\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Use cases and adoption examples<\/h2>\n\n\n\n\n\n\n\n<h2 class=\"wp-block-heading\">Related articles \/ other Japanese-style raw materials<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">These are the Japanese-condiment powders and related raw materials handled by Agriture. Please use them for blend design with myoga.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/myoga\/\">Dried myoga<\/a>: A type that keeps the shape<\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/red-shiso-powder\/\">Red shiso powder<\/a>: A vivid reddish-purple<\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/yuzu-powder\/\">yuzu powder<\/a>: the refreshing aroma of Japanese citrus<\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/karashina-powder\/\">Mustard greens powder<\/a>: A sharp pungency<\/li>\n<li><a href=\"https:\/\/foodoem.jp\/\">Food OEM Directory<\/a>: A consultation window for OEM projects<\/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\">What is the difference between dried myoga (with shape) and powder?<\/h3><p style=\"margin:0\">Dried myoga is a type that keeps the shape, suited to applications that make use of texture and appearance \u2014 somen ingredients, hiyayakko toppings, ingredients for takikomi rice, and so on. The powder, being finely milled, suits applications where you want to spread the aroma uniformly \u2014 mentsuyu, dressings, seasonings, and the like. We accommodate pre-blending with sansho, yuzu peel, sudachi peel, red shiso, green shiso, and more. If you share the formulation you are aiming for in the finished product \u2014 Japanese-condiment mixes, mentsuyu ingredients, and so on \u2014 we handle everything from mixing to bagging at that ratio.<\/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\">What is the minimum prototype lot?<\/h3><p style=\"margin:0\">Prototyping is accepted from 1 kg of raw material. For mass production and OEM, we propose a quote and delivery timeline individually. You can consult us all the way through to finished products such as condiment mixes, seasonings, dressings, and mentsuyu ingredients.<\/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 about 6 months from the shipping date. Because the aroma volatilizes readily and the color fades easily, store the unopened product away from high temperature, high humidity, and direct sunlight, in a cool, dark place at room temperature. After opening, transfer it to a sealed container and use it up within 1\u20132 months as a guide.<\/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\">What applications are you consulted about often?<\/h3><p style=\"margin:0\">We are often consulted about mentsuyu and soups, Japanese-style dressings, hiyayakko seasoning, furikake and mixed-rice bases, and flavor ingredients for Japanese-Western fusion menus. It is useful as a substitute in seasons when fresh myoga is hard to obtain, and for commercial menus where you want to cut down on chopping work.<\/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\/myoga\/\">Dried myoga &#8211; a Japanese-condiment raw material that keeps the shape<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/red-shiso-powder\/\">Red shiso powder &#8211; a vivid red-purple Japanese-style powder<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/karashina-powder\/\">Karashina powder &#8211; a sharp Japanese-style pungency<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/yuzu-powder\/\">Yuzu powder &#8211; the gorgeous aroma of Japanese citrus<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>\u8317\u8377\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u56fd\u7523\u306e\u8317\u8377\uff08\u30df\u30e7\u30a6\u30ac\uff09\u3092\u4e7e\u71e5\u30fb\u5fae\u7c89\u672b\u5316\u3057\u3001\u305d\u3046\u3081\u3093\u30fb\u51b7\u5974\u30fb\u9b5a\u6599\u7406\u30fb\u548c\u98a8\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u30fb\u30b7\u30fc\u30ba\u30cb\u30f3 [&hellip;]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"swell_btn_cv_data":"","ssp_meta_description":"Agriture\u306e\u56fd\u7523\u8317\u8377\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u8317\u8377\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":"\u8317\u8377\u30d1\u30a6\u30c0\u30fc","ssp_meta_canonical":"","ssp_meta_robots":"","ssp_meta_title":""},"categories":[10,54],"tags":[62,354],"feature":[],"produce_form":[],"product_genre":[],"vegetable":[],"veg_genre":[],"produce_from":[],"class_list":["post-3414","powder","type-powder","status-publish","hentry","category-powder","category-vegetable-powder","tag-domestic","tag-myoga-tag"],"acf":{"product_name":"\u8317\u8377\u30d1\u30a6\u30c0\u30fc","genre":"\u91ce\u83dc\u30d1\u30a6\u30c0\u30fc","from":"\u56fd\u7523","minimum_lot":"100g\u301c","product_link":"https:\/\/agriture.jp\/product\/myoga\/","powder_link":"","\u5546\u54c1\u30da\u30fc\u30b8":""},"_links":{"self":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/powder\/3414","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\/3414\/revisions"}],"predecessor-version":[{"id":5315,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/powder\/3414\/revisions\/5315"}],"wp:attachment":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/media?parent=3414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/categories?post=3414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/tags?post=3414"},{"taxonomy":"feature","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/feature?post=3414"},{"taxonomy":"produce_form","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/produce_form?post=3414"},{"taxonomy":"product_genre","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/product_genre?post=3414"},{"taxonomy":"vegetable","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/vegetable?post=3414"},{"taxonomy":"veg_genre","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/veg_genre?post=3414"},{"taxonomy":"produce_from","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/produce_from?post=3414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}