![\"\u4e7e\u71e5\u3084\u308a\u3059\u304e\u30c8\u30de\u30c8\"](\"https:\/\/storage.googleapis.com\/studio-cms-assets\/projects\/9YWyw1reqM\/s-2280x1520_v-frms_webp_f5471275-7f12-46b4-a9f3-f94abc4ee67e.png\")
<\/figure>\nUltra-concentrated dried tomato
“A fruit-like sweetness lifted by acidity”<\/strong><\/h2>\nJust like savoring a berry-type dried fruit, it is extraordinarily sweet with a refreshing acidity. Because the texture is fun to chew, your mouth fills with sweet-and-sour happiness for a rich taste.<\/p>\n
Not merely sweet, this dried tomato also has the appeal of a well-judged acidity that recalls the mini tomatoes you ate as a child.<\/p>\n
Three Commitments Behind the Yarisugi Tomato<\/h2>\n01 An \"athlete vegetable\" with 11–12 degrees Brix<\/h3>
Ordinary mini tomatoes generally have a sugar content of around 6–8 degrees, but the \"Yarisugi Tomato\" reaches 11–12 degrees Brix. Grown in a harsh cultivation environment that squeezes moisture to the extreme, it is a variety also known as the \"athlete vegetable,\" concentrating both sweetness and acidity.<\/p>
02 A finish like a berry-type dried fruit<\/h3>
When dried, the sweetness concentrates further, finishing into a fruit-like sensation as if savoring a berry-type dried fruit. Whether for snack use or as a confectionery ingredient, it suits lines that call for a fruit feel over a vegetable character.<\/p>
03 An acidity design that awakens childhood memories<\/h3>
Contrary to the name \"yarisugi\" (overdone), it is not merely sweet; a refreshing acidity tightens the aftertaste. It has a nostalgic taste, as if recalling the flavor of the mini tomatoes you ate as a child.<\/p><\/div>\n
\n\n\n\nProduct catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
\n\n![\"\u4e7e\u71e5\u91ce\u83dc\"](\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg\")
<\/figure>\n<\/div>\n\n\n\n\n\n- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/p>\n<\/div>\n\n
Features of Commercial Dried Yarisugi Tomato<\/h2>\nGrown in Kumihama, Kyoto<\/div>Made with a brand mini tomato grown in the Kumihama area of Kyotango, Kyoto. Grown in soil influenced by sunshine and sea breeze, it develops a rich taste.<\/p><\/div>
Chewy texture<\/div>Rather than crisp like dried chips, it has a chewy texture you can really bite into. The sweet-and-sour flavor lingers long in the mouth.<\/p><\/div>
Works for both wine and sweets<\/div>A versatile ingredient usable both as a wine snack and as a dessert. Its fruit-like sweetness has a broad range of application as a confectionery ingredient.<\/p><\/div>
No sugar or glucose<\/div>All this sweetness comes from the tomato. Because it is not soaked in sugar syrup either, it is easy to repurpose for health-conscious brands and children's products.<\/p><\/div>
A great match for Italian cuisine<\/div>It pairs superbly with Italian dishes such as peperoncino, acqua pazza, and caprese-style appetizers. It can be used broadly as a staple ingredient in restaurants.<\/p><\/div>
An arrangement for Japanese cuisine<\/div>It can be used without any sense of incongruity in Japanese dishes such as miso soup and takikomi rice, and in Chinese stir-fries. It is a secret-ingredient material that broadens your cooking range across Japanese and Western styles.<\/p><\/div><\/div>\n![\"\u3084\u308a\u3059\u304e\u30c8\u30de\u30c8\"](\"https:\/\/storage.googleapis.com\/studio-cms-assets\/projects\/9YWyw1reqM\/s-2000x1333_v-frms_webp_95c61854-573e-41ee-968f-f4468553661f.png\")
<\/figure>\nProduct specifications<\/h2>\n
Raw material: Yarisugi Tomato \/ Origin: Kumihama, Kyoto \/ Glucose: not used \/ Raw-material supply: available \/ Powder processing: not available \/ Minimum lot: from 100 g \/ OEM support: available.<\/p>\n
Customization support<\/h2>\n
Custom size support (cut-thickness change, shape adjustment): can be discussed for orders of 10kg and up. OEM support: available. Large-lot production: available (consultation required 3 months before the production period).Past initiative case studies are here<\/a>\u3002<\/p>\nPOWDER<\/div>Tomato powder-type ingredients are also available<\/h3>
The Yarisugi Tomato on its own cannot be made into powder, but we can discuss a vegetable powder using tomatoes from the same region. It can be put to use in developing furikake, soup bases, and seasonings.<\/p>
See the list of vegetable powders \u2192<\/a><\/p><\/div>\nVariety, grower, origin<\/h2>\nBRAND<\/div>Cultivar:<\/strong>The brand mini tomato \"Yarisugi Tomato.\" To achieve 11–12 degrees Brix, it is grown under heavier-than-usual water stress; also known as the \"athlete vegetable.\"<\/p><\/div>PRODUCER<\/div>Producer:<\/strong>Partner farmers in Kumihama, Kyotango, Kyoto. With cultivation that pursues both sweetness and acidity, they produce a brand tomato with many fans even locally.<\/p><\/div>REGION<\/div>Production area:<\/strong>Kumihama, Kyotango, Kyoto. The cool climate on the Sea of Japan side and the day-night temperature swings raise the tomato's sugar content and acidity.<\/p><\/div>CULTIVATION<\/div>Cultivation method:<\/strong>Sugar-priority cultivation grown while controlling water stress in greenhouses. For a detailed grower introduction, see the partner farmer's project page<\/a> .<\/p><\/div><\/div>\nLow-temperature drying that maximizes concentration<\/h2>\n
High-sugar tomatoes have their sweetness concentrated even further through drying. In the drying process for the Yarisugi Tomato, we remove moisture slowly at low temperature, creating a distinctive flavor like a berry-type dried fruit.<\/p>\n
\ud83d\udca1 TIPS | Drying-processing trivia<\/div>As moisture is removed by drying, the sugars and acids in the flesh concentrate. Bring an 11-degree-Brix tomato close to zero moisture, and it theoretically reaches a rich sweetness that feels several times the sugar content. This is why drying the Yarisugi Tomato gives it a flavor like a dried berry.<\/p><\/div>\n
Use cases<\/h2>\nA staple ingredient for Italian cuisine<\/h3>\n
At Italian restaurants and Western-style delis, it is adopted as a base ingredient for peperoncino, acqua pazza, and chilled appetizers. Fresh tomatoes vary in sugar content and condition from batch to batch and are prone to disposal loss, but dried tomatoes allow stable procurement from room-temperature stock, and because they can be added directly without rehydrating, they keep prep labor down to a degree. With umami and acidity concentrated, adding them to sauces or dressings gives depth of flavor even in small amounts, and the specification is easy to propose as a menu-differentiating ingredient.<\/p>\n
Oil-marinated and pickled<\/h3>\n
This is a use with a track record of adoption as an added-value product ingredient in the OEM development of food processors and EC brands. Fresh tomatoes make moisture control difficult during oil-marinating and require significant labor to keep the finish uniform, but with dried slices the moisture is held down, so they blend into oil more stably and the yield is easier to manage. Because a single ingredient can design multiple SKUs, such as garlic-oil and herb marinades or pickle applications, it is also useful when considering a differentiated lineup in small-lot, multi-variety production.<\/p>\n
Compatibility with Japanese cuisine<\/h3>\n
This is a use suited to prepared-food makers and restaurant chains that want to build it into Japanese and Chinese menus as a differentiating ingredient. Because the tomato's acidity and umami harmonize naturally with miso-, soy-, and chicken-bone bases, it is easy to fold into existing recipes as an ingredient for takikomi rice mixes, miso-soup ingredients, and flavoring for Chinese-style stir-fries. As a dried product, it allows bulk room-temperature storage and fixed-quantity dosing, is less prone to the moisture unevenness of fresh tomatoes, and contributes to stable prep quality.<\/p>\n
As a sweets ingredient<\/h3>\n
This is a scenario where it is adopted as a differentiating ingredient at confectionery makers and EC brands handling baked goods, chocolate, granola, and the like. Fresh tomatoes are difficult to manage for sugar content and shape stability as a sweets ingredient, tending to raise the hurdle for introduction to production lines, but the dried finish reliably reproduces a sweet-and-sour flavor and a reddish color development. Because it is unsweetened and additive-free, it can also be discussed in cut shapes and lots to your requirements as an ingredient for PB and souvenir sweets that want to promote \"the ingredient as it is.\"<\/p>\n\n
How to Use Commercial Yarisugi Tomato<\/h2>\n
The Yarisugi Tomato is an ideal material for product plans that say \"we want to use a brand vegetable as an ingredient.\" At Agriture, working with partner farmers, we make ingredient proposals accompanied by a story through project pages and case introductions.<\/p>\n
- Partner farmers (introduction to Kyotango Yarisugi Tomato growers)<\/a><\/li>
- We Published the Dried Vegetable Projects Page<\/a><\/li><\/ul>\n\n\n\n\n
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
\n\n<\/figure>\n<\/div>\n\n\n\n\n\n- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
01 An \"athlete vegetable\" with 11–12 degrees Brix<\/h3>
Ordinary mini tomatoes generally have a sugar content of around 6–8 degrees, but the \"Yarisugi Tomato\" reaches 11–12 degrees Brix. Grown in a harsh cultivation environment that squeezes moisture to the extreme, it is a variety also known as the \"athlete vegetable,\" concentrating both sweetness and acidity.<\/p>
02 A finish like a berry-type dried fruit<\/h3>
When dried, the sweetness concentrates further, finishing into a fruit-like sensation as if savoring a berry-type dried fruit. Whether for snack use or as a confectionery ingredient, it suits lines that call for a fruit feel over a vegetable character.<\/p>
03 An acidity design that awakens childhood memories<\/h3>
Contrary to the name \"yarisugi\" (overdone), it is not merely sweet; a refreshing acidity tightens the aftertaste. It has a nostalgic taste, as if recalling the flavor of the mini tomatoes you ate as a child.<\/p><\/div>\n
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
<\/figure>\n<\/div>\n\n\n\n- \n
- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/p>\n<\/div>\n\n
Features of Commercial Dried Yarisugi Tomato<\/h2>\n
Grown in Kumihama, Kyoto<\/div>Made with a brand mini tomato grown in the Kumihama area of Kyotango, Kyoto. Grown in soil influenced by sunshine and sea breeze, it develops a rich taste.<\/p><\/div>
Chewy texture<\/div>Rather than crisp like dried chips, it has a chewy texture you can really bite into. The sweet-and-sour flavor lingers long in the mouth.<\/p><\/div>
Works for both wine and sweets<\/div>A versatile ingredient usable both as a wine snack and as a dessert. Its fruit-like sweetness has a broad range of application as a confectionery ingredient.<\/p><\/div>
No sugar or glucose<\/div>All this sweetness comes from the tomato. Because it is not soaked in sugar syrup either, it is easy to repurpose for health-conscious brands and children's products.<\/p><\/div>
A great match for Italian cuisine<\/div>It pairs superbly with Italian dishes such as peperoncino, acqua pazza, and caprese-style appetizers. It can be used broadly as a staple ingredient in restaurants.<\/p><\/div>
An arrangement for Japanese cuisine<\/div>It can be used without any sense of incongruity in Japanese dishes such as miso soup and takikomi rice, and in Chinese stir-fries. It is a secret-ingredient material that broadens your cooking range across Japanese and Western styles.<\/p><\/div><\/div>\n
<\/figure>\nProduct specifications<\/h2>\n
Raw material: Yarisugi Tomato \/ Origin: Kumihama, Kyoto \/ Glucose: not used \/ Raw-material supply: available \/ Powder processing: not available \/ Minimum lot: from 100 g \/ OEM support: available.<\/p>\n
Customization support<\/h2>\n
Custom size support (cut-thickness change, shape adjustment): can be discussed for orders of 10kg and up. OEM support: available. Large-lot production: available (consultation required 3 months before the production period).Past initiative case studies are here<\/a>\u3002<\/p>\n
POWDER<\/div>Tomato powder-type ingredients are also available<\/h3>
The Yarisugi Tomato on its own cannot be made into powder, but we can discuss a vegetable powder using tomatoes from the same region. It can be put to use in developing furikake, soup bases, and seasonings.<\/p>
See the list of vegetable powders \u2192<\/a><\/p><\/div>\n
Variety, grower, origin<\/h2>\n
BRAND<\/div>Cultivar:<\/strong>The brand mini tomato \"Yarisugi Tomato.\" To achieve 11–12 degrees Brix, it is grown under heavier-than-usual water stress; also known as the \"athlete vegetable.\"<\/p><\/div>
PRODUCER<\/div>Producer:<\/strong>Partner farmers in Kumihama, Kyotango, Kyoto. With cultivation that pursues both sweetness and acidity, they produce a brand tomato with many fans even locally.<\/p><\/div>
REGION<\/div>Production area:<\/strong>Kumihama, Kyotango, Kyoto. The cool climate on the Sea of Japan side and the day-night temperature swings raise the tomato's sugar content and acidity.<\/p><\/div>
CULTIVATION<\/div>Cultivation method:<\/strong>Sugar-priority cultivation grown while controlling water stress in greenhouses. For a detailed grower introduction, see the partner farmer's project page<\/a> .<\/p><\/div><\/div>\n
Low-temperature drying that maximizes concentration<\/h2>\n
High-sugar tomatoes have their sweetness concentrated even further through drying. In the drying process for the Yarisugi Tomato, we remove moisture slowly at low temperature, creating a distinctive flavor like a berry-type dried fruit.<\/p>\n
\ud83d\udca1 TIPS | Drying-processing trivia<\/div>As moisture is removed by drying, the sugars and acids in the flesh concentrate. Bring an 11-degree-Brix tomato close to zero moisture, and it theoretically reaches a rich sweetness that feels several times the sugar content. This is why drying the Yarisugi Tomato gives it a flavor like a dried berry.<\/p><\/div>\n
Use cases<\/h2>\n
A staple ingredient for Italian cuisine<\/h3>\n
At Italian restaurants and Western-style delis, it is adopted as a base ingredient for peperoncino, acqua pazza, and chilled appetizers. Fresh tomatoes vary in sugar content and condition from batch to batch and are prone to disposal loss, but dried tomatoes allow stable procurement from room-temperature stock, and because they can be added directly without rehydrating, they keep prep labor down to a degree. With umami and acidity concentrated, adding them to sauces or dressings gives depth of flavor even in small amounts, and the specification is easy to propose as a menu-differentiating ingredient.<\/p>\n
Oil-marinated and pickled<\/h3>\n
This is a use with a track record of adoption as an added-value product ingredient in the OEM development of food processors and EC brands. Fresh tomatoes make moisture control difficult during oil-marinating and require significant labor to keep the finish uniform, but with dried slices the moisture is held down, so they blend into oil more stably and the yield is easier to manage. Because a single ingredient can design multiple SKUs, such as garlic-oil and herb marinades or pickle applications, it is also useful when considering a differentiated lineup in small-lot, multi-variety production.<\/p>\n
Compatibility with Japanese cuisine<\/h3>\n
This is a use suited to prepared-food makers and restaurant chains that want to build it into Japanese and Chinese menus as a differentiating ingredient. Because the tomato's acidity and umami harmonize naturally with miso-, soy-, and chicken-bone bases, it is easy to fold into existing recipes as an ingredient for takikomi rice mixes, miso-soup ingredients, and flavoring for Chinese-style stir-fries. As a dried product, it allows bulk room-temperature storage and fixed-quantity dosing, is less prone to the moisture unevenness of fresh tomatoes, and contributes to stable prep quality.<\/p>\n
As a sweets ingredient<\/h3>\n
This is a scenario where it is adopted as a differentiating ingredient at confectionery makers and EC brands handling baked goods, chocolate, granola, and the like. Fresh tomatoes are difficult to manage for sugar content and shape stability as a sweets ingredient, tending to raise the hurdle for introduction to production lines, but the dried finish reliably reproduces a sweet-and-sour flavor and a reddish color development. Because it is unsweetened and additive-free, it can also be discussed in cut shapes and lots to your requirements as an ingredient for PB and souvenir sweets that want to promote \"the ingredient as it is.\"<\/p>\n\n
How to Use Commercial Yarisugi Tomato<\/h2>\n
The Yarisugi Tomato is an ideal material for product plans that say \"we want to use a brand vegetable as an ingredient.\" At Agriture, working with partner farmers, we make ingredient proposals accompanied by a story through project pages and case introductions.<\/p>\n
- Partner farmers (introduction to Kyotango Yarisugi Tomato growers)<\/a><\/li>
- We Published the Dried Vegetable Projects Page<\/a><\/li><\/ul>\n
\n\n\n\nProduct catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
\n\n<\/figure>\n<\/div>\n\n\n\n\n- \n
- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
- We Published the Dried Vegetable Projects Page<\/a><\/li><\/ul>\n
- Partner farmers (introduction to Kyotango Yarisugi Tomato growers)<\/a><\/li>