{"id":3464,"date":"2026-04-17T18:03:44","date_gmt":"2026-04-17T09:03:44","guid":{"rendered":"https:\/\/agriture.jp\/product\/ashitaba\/"},"modified":"2026-06-25T20:28:09","modified_gmt":"2026-06-25T11:28:09","slug":"ashitaba","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/ashitaba\/","title":{"rendered":"Dried Ashitaba"},"content":{"rendered":"

Dried ashitaba is a commercial ingredient made from the leafy vegetable that has drawn attention as a superfood of the Apiaceae family, turned into a raw material in two shapes\u2014leaf (dried leaf) and coarse-crushed (cut). We lock in ashitaba's characteristic chalcone-type compounds and the distinctive richness that spreads within its grassiness through low-temperature drying. At Agriture, we run this in parallel with a finely powderedAshitaba powder<\/a>, proposing a division of use: dried ashitaba for use as tea leaves and as a core material for blended teas, and the powder for blending into aojiru, supplements, and health foods.<\/p>\n\n\n\n

Compared with other superfood-type materials such as moringa, kale, and goya, ashitaba differentiates itself with its \"chalcones (especially 4-hydroxyderricin and xanthoangelol),\" its \"staple status in aojiru culture,\" and \"the history of the Hachijojima brand.\" It's a material we get many prototype inquiries about\u2014as an ingredient for health-tea OEM, blended tea, herbal tea, aojiru, supplements, and health foods.<\/p>\n\n\n\n

Three points of pride in Agriture's dried ashitaba<\/h2>\n\n\n\n

Ashitaba is a leafy plant whose leaves and stems lose freshness quickly and whose color loss and aroma loss during drying determine quality. At Agriture, we manage everything from primary processing after harvest to final packaging consistently at our own processing facility, aiming for a finish suited to both tea leaves and health foods.<\/p>\n\n\n\n

1. Low-temperature design that protects chalcones<\/h3>\n\n\n\n

The chalcones that are ashitaba's signature compounds (the yellow pigment in the yellow sap of the cut surface) are said to be weak to heat and light. At Agriture, we design the process to hold down the drying temperature and remove moisture in an environment shielded from direct light, retaining as much of the compounds contained in the cut surface of the stem in the finished product as possible.<\/p>\n\n\n\n

2. Two shapes: leaf and coarse-crushed<\/h3>\n\n\n\n

The leaf (a spec that retains the shape of the dried leaf) suits use as tea-leaf material for herbal and blended teas, while the coarse-crushed (cut) suits health-tea tea bags, health-food ingredients, and use as the main material of blended teas. Because you can prototype by switching shapes from the same material, you can select it to match the appearance and extraction properties of your final product.<\/p>\n\n\n\n

3. A finish that retains the grassy aroma<\/h3>\n\n\n\n

Ashitaba has a distinctive grassiness and a faint bitterness characteristic of Apiaceae plants. Through a design that removes moisture at low temperature in a short time, we produce a finish in which the grassy aroma and ashitaba's signature richness rise when brewed as tea. We aim for a flavor balance usable both as a base for blended tea and as the star tea leaf.<\/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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