{"id":5056,"date":"2026-06-03T03:40:47","date_gmt":"2026-06-02T18:40:47","guid":{"rendered":"https:\/\/agriture.jp\/powder\/goya-powder\/"},"modified":"2026-06-25T20:29:21","modified_gmt":"2026-06-25T11:29:21","slug":"goya-powder","status":"publish","type":"powder","link":"https:\/\/agriture.jp\/en\/powder\/goya-powder\/","title":{"rendered":"Bitter melon powder"},"content":{"rendered":"

Bitter melon powder is a raw material made by drying bitter melon (nigauri) and then micro-pulverizing it. In uses such as bitter melon tea, health-oriented beverages, confectionery, and seasoning blends, it aims to spread bitter melon's distinctive mild bitterness and grassy flavor evenly. Bitter melon is a summer vegetable of the Momordica genus in the Cucurbitaceae family, and its bitterness comes from a component called momordicin. At Agriture,Dried goya<\/a>and makes it into powder by adding a pulverizing process.<\/p>\n\n\n\n

Whereas slice- and dice-shape dried bitter melon suits uses that leverage an ingredient feel, the micro-powder has a strength in uniform blending into liquids and powders. It's used in situations where you want to dissolve bitter melon's flavor into a recipe as a powder\u2014blending bitter melon tea, blending into aojiru and health beverages, dressed-dish bases, furikake, and seasonings, flavoring confectionery, and more. Specifications can be finalized from small quantities.<\/p>\n\n\n\n

Agriture's bitter melon powder: three points of care<\/h2>\n\n\n\n
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1. A drying design that keeps a bitter-melon-like flavor<\/h3>\n

Bitter melon has high moisture content, and how the flavor rises changes with the drying conditions. At Agriture we set the temperature range and operate under conditions where bitter melon's distinctive grassy aroma and mild bitterness remain. Making low-temperature drying the basis, we curb flavor loss from overheating. Blend prototypes that span use-case genres\u2014bitter melon tea, beverages, seasonings, and more\u2014are possible.<\/p>\n<\/div>\n\n\n\n

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2. Powdering centered on the flesh with the pith and seeds removed<\/h3>\n

In the raw material's pre-treatment, we mainly use the flesh with the pith and seeds removed. Because how the powder's flavor comes through changes with how the raw material is used\u2014flesh only, or the whole thing including the peel\u2014we decide the raw-material design to match the use in consultation. Micro-pulverizing raises dispersibility into beverages and powders, aiming for a clump-resistant blend.<\/p>\n<\/div>\n\n\n\n

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3. Setting domestic raw material as the selection axis<\/h3>\n

Bitter melon is grown in various places, including Okinawa, Kyushu, and the warm regions of Honshu. At Agriture we use domestic bitter melon as the raw material, accepting it while checking guidelines for flesh thickness and moisture content. We record the raw-material lots and use them to reproduce flavor and color tone in mass production. We also select taking into account differences by variety lineage, such as the Okinawan long-reishi type.<\/p>\n<\/div>\n\n\n

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Product catalog showing the items we handle<\/h3>\n\n\n\n

Flexible support from small lots to large lots<\/p>\n\n\n\n

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