{"id":3306,"date":"2026-04-16T16:00:07","date_gmt":"2026-04-16T07:00:07","guid":{"rendered":"https:\/\/agriture.jp\/product\/shungiku\/"},"modified":"2026-06-25T20:28:21","modified_gmt":"2026-06-25T11:28:21","slug":"shungiku","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/shungiku\/","title":{"rendered":"Dried garland chrysanthemum (shungiku)"},"content":{"rendered":"

Shungiku (garland chrysanthemum) is a leafy vegetable of the Asteraceae family, a Japanese-cuisine staple ingredient characterized by a distinctive bitterness and a gorgeous aroma. Dried shungiku is a commercial raw material that carefully dries domestic fresh shungiku at low temperature and retains the aroma and green color unique to shungiku in a dried-leaf form. It is an ingredient we are often consulted about for food development wanting to make the most of the flavor and aroma of Japanese cuisine, such as an ingredient for hot-pot dishes, an ingredient for dressed dishes and ohitashi, and kneading into tempura batter. It has the characteristic that the aroma is concentrated through drying, and even a small amount brings out a shungiku-like flavor.For consultations on dried vegetable and powder OEM here<\/a>and let us know your intended use and desired cut form.<\/p>\n\n

Agriture's dried shungiku, three commitments<\/h2>\n

01 Concentrating the distinctive aroma with low-temperature drying<\/h3>

Shungiku's aroma comes from terpene-type components such as alpha-pinene and perillaldehyde, which have the property of volatilizing easily under high-temperature drying. At Agriture, we dry it over time using a low-temperature hot-air method, sealing the gorgeous aroma unique to shungiku into the dried leaf in a concentrated state. Because the aroma is more concentrated than fresh after drying, being able to bring out shungiku's presence with a small amount is a feature.<\/p>

02 Supplying a flavor vegetable indispensable to Japanese cuisine year-round<\/h3>

Shungiku is a staple hot-pot ingredient, but its season is limited to autumn to winter, and the fresh product is a vegetable that spoils quickly. Dried shungiku can be stored at room temperature for about six months, enabling stable year-round supply. Hot-pot broth manufacturers and prepared-food factories can achieve raw-material procurement unaffected by season.<\/p>

03 Integrated support from small-lot prototyping to mass production<\/h3>

At Agriture, we handle from small-lot prototyping in 1 kg units, and can also ship in parallel samples with different cut shapes and drying temperatures. Because for shungiku the balance of bitterness and aroma determines the product's completeness, we have a system in place to compare and consider the finish at the prototype stage.<\/p><\/div>\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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