{"id":1101,"date":"2026-04-07T15:38:29","date_gmt":"2026-04-07T06:38:29","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=product&p=1101"},"modified":"2026-06-25T20:28:51","modified_gmt":"2026-06-25T11:28:51","slug":"cabbage","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/cabbage\/","title":{"rendered":"Dried cabbage"},"content":{"rendered":"
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Uses cabbage grown by partner farms in Kyotango, Kyoto Prefecture. Cabbage grown in a land with temperature swings has strong sweetness and firm leaf quality. This is cut on the larger side and slowly dried at low temperature. When rehydrated, a crispness like spring cabbage and a sweet umami that spreads with every bite come back to life. Drying concentrates the cabbage's umami, and the vegetable's inherent gentle sweetness \u2014 hard to feel when eaten raw \u2014 stands out; it is a highly rated raw material as a commercial dried vegetable.<\/p>\n

Agriture's dried cabbage: three points of commitment<\/h2>\n
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01 Kyotango-grown cabbage with sweetness from temperature swings<\/h3>\n

Kyotango, Kyoto Prefecture, has a Sea-of-Japan-side climate with large day-night temperature swings, a land where vegetables' sugar content readily rises. Cabbage grown under these climatic conditions has strong sweetness and firm leaf quality, and the cabbage's inherent sweetness remains well even after drying. It features a depth of flavor that cabbage from large-scale general-distribution cultivation cannot deliver.<\/p>\n

02 Processing that keeps texture with a larger cut<\/h3>\n

By deliberately cutting it on the larger side, it maintains a crisp texture even after dry processing. The \"leaf-chewing texture\" that a fine cut cannot express becomes a point of differentiation in commercial menus. As an ingredient that can offer a fresh feel like spring cabbage year-round, it is active in instant noodles, prepared dishes, and soup menus.<\/p>\n

03 The soaking liquid can also be used as vegetable dashi<\/h3>\n

Because dried cabbage releases umami even into the soaking liquid, it can be used as a vegetable dashi for the base of soups and simmered dishes. On the point of using the raw material without waste, it is highly rated by cost-conscious commercial users. A raw material with two uses \u2014 the item itself and the soaking liquid \u2014 is rare even in commercial use.<\/p>\n<\/div>\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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