BRAND<\/div>\n
Variety:<\/strong> Japanese-grown red shiso. We select lots using aroma and color development as criteria.<\/p>\n<\/div>\n\n
PRODUCER<\/div>\n
Producer:<\/strong> Working with domestic contract regions and partner farmers, we check quality by harvest season before sending it to processing.<\/p>\n<\/div>\n\n
REGION<\/div>\n
Growing region:<\/strong> Domestic growing regions (multiple prefectures). We maintain a purchasing structure across multiple regions for stable supply.<\/p>\n<\/div>\n\n
CULTIVATION<\/div>\n
Cultivation method:<\/strong> Procured mainly from cultivation by partner farmers. We record the flow from cultivation to harvest and primary processing.<\/p>\n<\/div>\n<\/div>\nLow-temperature drying to protect the ingredient's natural flavor<\/h2>\n
At Agriture, to protect red shiso's aroma, color, and umami, we use low-temperature hot-air drying with finely controlled temperature and airflow. Our strength lies in retaining components easily lost in high-temperature drying, through process design matched to the material's nature.<\/p>\n
Because we manage the whole process—from raw-material receipt to sorting, cutting, drying, and inspection—integrally at our own processing facility, we can keep lot-to-lot quality variation to a minimum. Combining procurement from partner farmers and contract regions lets us enter the drying process while the raw material is highly fresh, which also directly bears on the quality of the finish.<\/p>\n
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\ud83d\udca1 TIPS | Drying-processing trivia<\/div>\n
Shisonin, which supports red shiso's reddish-purple color, is a pigment prone to discoloring under heat, light, and acidic conditions. Holding the temperature down with low-temperature hot-air drying and keeping oxidation to a minimum makes it possible to remove only moisture while retaining the vivid reddish-purple. Handling the powdering step with the same process keeps color and aroma through to the finished product.<\/p>\n<\/div>\n
Commercial use cases<\/h2>\n
Because dried red shiso has ample aroma, texture, and umami even on its own, it can develop into multipurpose product development with a single ingredient. Here we introduce five representative scenarios.<\/p>\n
Furikake and seasoning ingredient<\/h3>\n
It is a staple adopted as an aromatic ingredient for yukari furikake, red-shiso salt, onigiri mix, and the like. Drying and grinding concentrates the aroma and acidity characteristic of red shiso, and it can be finished into a specification that blends easily with salt and rice. Room-temperature storage and year-round stable supply are also prized by processing makers.<\/p>\n
Wagashi and confectionery ingredient<\/h3>\n
It is used as a material that adds natural color development and Japanese-style flavor to nerikiri, uiro, macarons, cookies, gummies, and more. Because a reddish-purple color can be produced without relying on synthetic coloring, it suits designs for confectionery that promotes additive-free or natural.<\/p>\n
Health tea and drink ingredient<\/h3>\n
It can be used as an ingredient for red-shiso tea, herbal tea, shiso juice, flavored water, and the like. Because color and aroma come out firmly even in hot-water extraction, it suits tea bags and dilution bases, and can be prepared stably regardless of season.<\/p>\n
Pickle and umeboshi ingredient<\/h3>\n
It can be used as a Japanese-cuisine material for red-shiso-pickled umeboshi, shibazuke, and chopped red shiso. Because it is a dried product, measuring and blending are easy, and it can be incorporated into commercial prep without worrying about the seasonal concentration or freshness decline of fresh red shiso.<\/p>\n
Natural coloring and functional foods<\/h3>\n
As a natural coloring material that makes the most of red-shiso-derived pigment, it can be developed for products that want to avoid synthetic colors. Because ingredient declarations can be kept simple, it can also be used as a coloring material for allergen-conscious products and functional foods.<\/p>\n\n
Commercial usage and case examples<\/h2>\n
For commercial use, we can handle everything from 1 kg prototypes to 10 kg or more in full production. We have a track record of adoption as an OEM ingredient by furikake makers, confectionery makers, tea makers, and pickle makers.<\/p>\n
At Agriture, we provide seamless support on our own line, from raw-material selection through primary processing, cutting, powdering, blending, and portioned packaging. Because we can accommodate spec adjustments to OEM clients' specification sheets and recipe design for new brand launches, you can entrust everything to us with confidence, from the prototyping stage through mass production and continuous supply.<\/p>\n
We welcome first-time inquiries and considerations of switching from existing raw materials. For sample provision, quotes, and technical questions about the production process, feel free to reach out via the inquiry form.<\/p>\n
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