{"id":3456,"date":"2026-04-17T18:03:33","date_gmt":"2026-04-17T09:03:33","guid":{"rendered":"https:\/\/agriture.jp\/product\/chinese-cabbage\/"},"modified":"2026-06-25T20:28:15","modified_gmt":"2026-06-25T11:28:15","slug":"chinese-cabbage","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/chinese-cabbage\/","title":{"rendered":"Dried Chinese cabbage"},"content":{"rendered":"

Dried Chinese cabbage is a commercial ingredient that turns the leafy vegetable familiar as an ingredient in hot pot, soup, and pickles into raw material in two shapes, slice and diced. The juiciness and faint sweetness unique to Chinese cabbage are sealed in as they are through low-temperature drying. At Agriture, we develop it in parallel with finely milledChinese cabbage powder<\/a>made from the same Chinese cabbage, proposing a division where dried Chinese cabbage is for uses wanting to retain texture and appearance, and powder is for even dispersion into soup bases and miso sauces.<\/p>\n\n\n\n

Compared with dried ingredients in the same leafy family such as cabbage and daikon leaves, Chinese cabbage can be differentiated by its tender texture, mild faint sweetness, and umami that dissolves into soup. It is an ingredient we are often consulted about for prototyping in hot-pot broth OEM, instant miso soup, cup soup, pickle mixes, gyoza fillings, and more.<\/p>\n\n\n\n

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

Chinese cabbage is a leafy vegetable with high water content whose texture and color change greatly depending on how the drying is applied. At Agriture, we manage everything from washing, cutting, drying conditions, to packaging seamlessly at our own processing facility, aiming for a finish where the crispness of the leaves returns when rehydrated.<\/p>\n\n\n\n

1. Stepwise drying matched to the thickness of leaves and core<\/h3>\n\n\n\n

For Chinese cabbage, the drying speed differs greatly between the tender leaf portion and the water-rich white core portion. Running at a constant temperature leaves the core undried before the leaves scorch, resulting in an uneven finish. At Agriture, we sort and cut the leaves and core, and through stepwise drying that switches temperature and airflow according to each thickness, achieve both the softness of the leaves and the crispness of the core.<\/p>\n\n\n\n

2. Development in two shapes, slice and diced<\/h3>\n\n\n\n

Slice (wide fine strips) suits ingredients for hot-pot broth, soup, and zosui, while diced (cubed) suits instant miso soup, cup soup, and gyoza fillings. Because you can switch shapes from the same raw-material lot for prototyping, you can select to match the appearance and texture of the final product.<\/p>\n\n\n\n

3. Low-temperature design that preserves color and aroma<\/h3>\n\n\n\n

When Chinese cabbage is dried at high temperature for a long time, the leaves brown and a strong harsh aroma emerges. By using a design that removes moisture over time at low temperature, we achieve a finish that retains the contrast of pale yellow-green and white and the gentle sweetness when rehydrated.<\/p>\n\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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