{"id":5059,"date":"2026-06-03T03:41:32","date_gmt":"2026-06-02T18:41:32","guid":{"rendered":"https:\/\/agriture.jp\/powder\/shiso-powder\/"},"modified":"2026-06-25T20:29:17","modified_gmt":"2026-06-25T11:29:17","slug":"shiso-powder","status":"publish","type":"powder","link":"https:\/\/agriture.jp\/en\/powder\/shiso-powder\/","title":{"rendered":"Ooba Powder"},"content":{"rendered":"

Custom-size handling (cut-thickness changes, shape adjustment): consultation available for orders of 10 kg or moreDried Ooba<\/a>and makes it into powder by adding a pulverizing process.<\/p>\n\n\n\n

Oba (green shiso) powder is a raw material made by drying and then finely milling oba (green shiso). For applications such as furikake, Japanese-style dressings, cold-pasta tossing powder, and Japanese-seasoning blends, it is intended to spread the refreshing aroma unique to oba uniformly through dough and powders. Oba is a green leaf of the genus Perilla in the Lamiaceae family, and the main aroma component is an essential-oil component called perillaldehyde. Because you can blend in the aroma without the trouble of chopping the leaf, it suits the design of dried foods and powder seasonings that are hard to handle with fresh leaves. At Agriture,It is distinct from red shiso; oba, unlike the red shiso used for umeboshi, refers to green shiso. The color changes through drying and milling from vivid green to a somewhat subdued green, but within a Japanese-style white dough or dressing, the green graininess stands out. Similar in aroma direction,<\/a>andGreen Onion Powder<\/a>myoga powderSudachi powder<\/a>combined with the citrus-type<\/p>\n\n\n\n

lets you design the powder formulations of condiment-type furikake and Japanese-style seasonings all at once. Specifications can be refined from small quantities.<\/h2>\n\n\n\n
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Agriture's oba powder: three points of commitment<\/h3>\n

1. Drying design that preserves the oba-like aroma<\/p>\n<\/div>\n\n\n\n

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Oba's appeal is the refreshing aroma derived from perillaldehyde. The aroma components are heat-sensitive, and the way the aroma rises changes with drying conditions. At Agriture, we control the temperature range and operate under conditions that preserve the fresh aroma characteristic of oba. We also control the frictional heat during milling, aiming for a finish where the aroma does not dissipate too much. Blend prototyping across application genres is possible.<\/h3>\n

2. Choose the particle size to match the application<\/p>\n<\/div>\n\n\n\n

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Even with the same oba powder, the suitable particle size differs between applications where you want to keep graininess, like furikake, and applications where you want it to dissolve in, like dressings and seasonings. We can refine it through consultation on the particle-size direction \u2014 coarse milling for furikake and toppings, fine powder for Japanese-style dressings and powder seasonings. We accommodate particle-size adjustment to match the application.<\/h3>\n

3. Uses domestically grown oba as the raw material<\/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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