{"id":3460,"date":"2026-04-17T18:03:38","date_gmt":"2026-04-17T09:03:38","guid":{"rendered":"https:\/\/agriture.jp\/product\/taro\/"},"modified":"2026-06-25T20:28:11","modified_gmt":"2026-06-25T11:28:11","slug":"taro","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/taro\/","title":{"rendered":"Dried taro"},"content":{"rendered":"

Dried taro is a commercial material that turns Japan's traditional root vegetable—with a distinctive sticky texture and deep, savory umami—into raw material in two shapes: slice and dice. Low-temperature dried into shapes easy to use as ingredients for simmered dishes, soups, wagashi, and prepared foods, it is finished so that the stickiness and smooth mouthfeel characteristic of taro rise when rehydrated. At Agriture, we develop it in parallel withTaro powder<\/a>, which powders the same taro, proposing dried taro for uses where you want to keep texture and ingredient presence, and the powder for adding body and kneading into dough.<\/p>\n\n\n\n

Compared with other tubers such as potato and sweet potato, taro can differentiate on its \"sticky stickiness,\" its \"savory umami that is plain yet deep,\" and its \"compatibility with Japanese cuisine, shojin cuisine, and traditional wagashi.\" It is a material for which we receive many prototyping inquiries as an OEM material for retort simmered dishes, Japanese-style soups, and shojin cuisine, and as a bean-paste material for wagashi.<\/p>\n\n\n\n

Three Commitments Behind Agriture's Dried Taro<\/h2>\n\n\n\n

Taro is a root vegetable whose quality is governed by the yield of the peeling step, the handling of the sliminess, and the retention of the sticky feel during drying. At Agriture, we integrally manage washing, peeling, parboiling, and drying at our own processing facility, designing it so that a stickiness close to fresh taro is restored when rehydrated.<\/p>\n\n\n\n

1. A pre-treatment design that makes the most of the sliminess<\/h3>\n\n\n\n

Taro's sliminess (viscous polysaccharides such as galactan) is the factor that determines the stickiness and mouthfeel when rehydrated. Remove too much sliminess during parboiling and the taro-like texture is lost; leave too much and it discolors during drying. At Agriture, we adjust the temperature and time of parboiling to leave a moderate amount of sliminess, designing it so the distinctive texture is restored upon rehydration after drying.<\/p>\n\n\n\n

2. Two shapes: slices and dice<\/h3>\n\n\n\n

Slice (rounds) suits simmered dishes, takikomi rice, and oden, and dice (cubes) suits soups, miso soup, Japanese-style stew, and wagashi ingredients. Because you can prototype by switching shapes from the same raw material, you can select to match the finished product's look and texture.<\/p>\n\n\n\n

3. Achieving both stickiness and color<\/h3>\n\n\n\n

When taro is dried at high temperature for a long time, the slimy component denatures, giving a dry finish, and the color also browns. At Agriture, we design it to remove moisture slowly in a low-temperature range, finishing it so that taro's inherent stickiness and a white-to-beige color are kept 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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