{"id":1123,"date":"2026-02-23T21:39:48","date_gmt":"2026-02-23T12:39:48","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=product&p=1123"},"modified":"2026-06-03T00:56:04","modified_gmt":"2026-06-02T15:56:04","slug":"vege-tomato","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/vege-tomato\/","title":{"rendered":"Tomatoes for dashi"},"content":{"rendered":"

Domestic Dried Tomato for Dashi, OEM<\/h2>\n

Raw material: tomato<\/p>\n

Growing region: Kyoto, Kyotango<\/p>\n

Glucose: not used<\/p>\n

Supply as raw material: available<\/p>\n\n

Minimum lot: from 100 g<\/p>\n

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Three Points of Care Behind the Dashi Tomato<\/h2>\n

01 Redesigning Flesh Trimmings as an Umami Raw Material<\/h3>

In tomato processing, uniform flesh is called for, while trimmings and the areas near the stem have traditionally tended to become feed or waste. At Agriture we focus on the umami packed in those parts and redesign them anew as a raw material dedicated to dashi.<\/p>

02 The Strong Sweetness and Acidity of Kyotango-Grown Tomatoes<\/h3>

We use tomatoes harvested in summer by partner farms in Kyotango, in northern Kyoto. Fruit grown in a climate with strong sunlight and temperature swings has a strong balance of sugar and acidity, giving a distinct rise of flavor when made into dashi.<\/p><\/div>

A Design Leaning Toward Umami Rather Than Aroma<\/div>

The flesh ratio is adjusted differently from ordinary dried tomatoes, so the aroma doesn't come too far forward and the flavor blends quietly into dashi and miso soup.<\/p><\/div>

Suited to Inbound Tourism<\/div>

It's a raw material we're getting more inquiries about from facilities wanting to switch the miso soup and Japanese-Western fusion soups at hotel breakfasts to a plant-based base.<\/p><\/div>

Contributing to Reducing Food Loss<\/div>

By elevating trimmings that couldn't be used with just the flesh into a valuable raw material, we contribute both to expanding sales channels for partner farms and to reducing food loss.<\/p><\/div>

Flexible Support for Powdering<\/div>

We also handle a fine-powder type, and can adjust the particle size to match uniform blending into sauces, soups, and seasonings, or coloring uses.<\/p><\/div>

Additive-free and coloring-free<\/div>

Because it's finished using nothing but the tomato's own acidity, sweetness, and umami\u2014no glucose or sugar\u2014it fits brands that want to value the ingredient.<\/p><\/div>\n

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Product specifications<\/h2>\n\n

Customization support<\/h2>\n

Custom size support (changing cut thickness, adjusting shape): open to discussion for orders of 10kg or more. OEM support: available. Large-lot production: available (consultation required 3 months before the production period). For past case studies, here<\/a> available for viewing here.<\/p>\n

POWDER<\/div>

We Also Offer Tomato Powder<\/h3>

See the list of vegetable powders \u2192<\/a><\/p><\/div>\n

Variety, grower, origin<\/h2>\n
BRAND<\/div>

Cultivar:<\/strong>Medium to large tomatoes for processing and fresh use. We select varieties with a strong balance of sugar and acidity, suited to use as a dashi raw material.<\/p><\/div>

PRODUCER<\/div>

Producer:<\/strong>Partner farms in Kyotango, Kyoto Prefecture. By combining greenhouse and open-field cultivation, they achieve a long harvest from summer into early autumn.<\/p><\/div>

REGION<\/div>

Production area:<\/strong>Kyotango, Kyoto Prefecture. The cool climate on the Sea of Japan side and the day-night temperature swings make it a land that concentrates tomato umami.<\/p><\/div>

CULTIVATION<\/div>

Cultivation method:<\/strong>In addition to conventional cultivation, we partner with farms committed to reduced-pesticide use and compost cycling. We've built a raw-material supply system that uses everything without waste, right down to the areas near the stem and flesh trimmings.<\/p><\/div><\/div>\n

Low-Temperature Drying That Locks In Tomato Umami<\/h2>\n

Agriture's drying process is slow and low-temperature. Drying all at once at high heat can make the acidity stand out too much or drive off the aroma components, so we remove moisture while controlling the temperature range. This makes umami components like glutamate easier to retain, giving depth when drawn out into dashi.<\/p>\n

\ud83d\udca1 TIPS | Drying-processing trivia<\/div>

The true identity of tomato umami is glutamate, which has umami of the same lineage as kelp. Combined with the guanylate in shiitake, an umami synergy is created, giving depth to plant-based dashi. The pairing of dried tomato and dried shiitake is adopted even for hotel and ryokan breakfasts as a classic plant-based dashi composition.<\/p><\/div>\n

Use cases<\/h2>\n

Plant-Based Miso Soup and Japanese-Style Soups<\/h3>\n

By using dashi tomato in place of bonito dashi, you can make vegetarian- and vegan-friendly miso soup. It suits settings\u2014hotel breakfasts, school cafeterias, hospital meals\u2014where you \"want to remove animal ingredients but still want richness.\"<\/p>\n

The Base of Vegetable Bouillon and Potage<\/h3>\n

This is a method of rehydrating dried tomato in water or hot water and taking bouillon based on the soaking water. Combined with onion, carrot, celery, and mushrooms, you can make a soup with depth without relying on store-bought bouillon.<\/p>\n

Steeping Seasonings and Vegetable Miso<\/h3>\n

By steeping dashi tomato inside miso, the tomato umami transfers into the miso itself. Steeped miso can be used for miso soup, dips, and as a base seasoning for stir-fries, letting you build multiple product lines from a single raw material.<\/p>\n

A Secret Ingredient for Simmered Dishes and Simmered Soups<\/h3>\n

Adding a small amount to simmered dishes like pot-au-feu, minestrone, and curry lifts the overall umami. It also pairs well with developing simmered dishes that stand on vegetables alone.<\/p>\n\n

How to Use Commercial Dashi Tomato<\/h2>\n

Dashi tomato shows its true worth not by asserting its aroma on its own, but by combining with other ingredients. In Japanese cuisine the basic move is to pair it with shiitake; in Western cooking, with mushrooms and celery. We're getting more cases where the development teams of restaurants and processed-food makers consult us about it as an ingredient for replacing animal materials.<\/p>\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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