{"id":3466,"date":"2026-04-17T18:03:47","date_gmt":"2026-04-17T09:03:47","guid":{"rendered":"https:\/\/agriture.jp\/product\/eggplant\/"},"modified":"2026-06-25T20:28:07","modified_gmt":"2026-06-25T11:28:07","slug":"eggplant","status":"publish","type":"product","link":"https:\/\/agriture.jp\/en\/product\/eggplant\/","title":{"rendered":"Dried eggplant"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Dried eggplant is a commercial material that turns a representative summer-to-autumn table vegetable into raw material in two shapes\u2014slices and dice. Eggplant's characteristic purple skin and the flesh texture that turns meltingly soft when heated are sealed in by low-temperature drying. At Agriture, we run it alongside the same eggplant finely milled into<a href=\"https:\/\/agriture.jp\/en\/powder\/eggplant-powder\/\">Eggplant powder<\/a>and propose a division of use: dried eggplant for applications where you want to keep the texture and the skin color's appearance, and powder for applications where you disperse pigment and nutrients into liquids or powders.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Compared with other summer vegetables like bell pepper and zucchini, eggplant differentiates itself by its \"skin nasunin (an anthocyanin-type pigment),\" \"flesh texture that turns melting when heated,\" and \"staple status in curry, simmered dishes, and Japanese prepared dishes.\" It is a material we get many prototype inquiries for, as a raw material for retort curry, mapo-eggplant-style retort, nibitashi prepared dishes, frozen Japanese food, and spice curry.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Agriture's dried eggplant: three points of care<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Low-temperature drying that protects the nasunin<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Nasunin (an anthocyanin-type pigment) contained in eggplant's skin is a pigment that fades easily under high heat or acidic conditions. At Agriture, we hold down the drying temperature and design the process to remove moisture in a short time, keeping the skin's purple color in the finished product as much as possible. Having the skin's color remain when rehydrated is a factor that shapes the finished product's appearance.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Two shapes: slices and dice<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Slices (rounds \/ half-moons) suit nibitashi, nasu-miso, and grilled-eggplant-style prepared dishes; dice (cubes) suit curry, mapo eggplant, and minestrone ingredients. Because you can switch shapes from the same raw material for prototyping, you can select to match the finished product's look and texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Balancing bitterness removal and texture<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh eggplant browns from polyphenol oxidation when the cut surface meets air, and readily develops astringency (aku). By moving promptly to pre-treatment right after cutting, we suppress browning and give a finish with softened astringency. It is designed so that when rehydrated, a meltingly soft texture close to nibitashi or grilled eggplant comes up.<\/p>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"2831\">\n<div class=\"swell-block-fullWide pc-py-20 sp-py-20 alignfull\" style=\"background-color:#ffffff\"><div class=\"swell-block-fullWide__inner l-container\">\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h3 class=\"wp-block-heading has-text-align-center is-style-section_ttl u-mb-ctrl u-mb-10\">Product catalog showing the items we handle<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Flexible support from small lots to large lots<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center\">\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<figure class=\"wp-block-image size-large size_xs\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg\" alt=\"\u4e7e\u71e5\u91ce\u83dc\" class=\"wp-image-110\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-300x200.jpg 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-768x512.jpg 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1536x1024.jpg 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<ul class=\"wp-block-list -list-under-dashed\">\n<li>Sold in small lots from 100g<\/li>\n\n\n\n<li>Handling heirloom vegetables from across Japan<\/li>\n\n\n\n<li>Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal\"><a href=\"https:\/\/agriture.noco.sale\/share\/d\/01KT67ZHHNQF9MZ0RKRGQA92MQ\" class=\"swell-block-button__link\"><span>Download here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Features of commercial dried eggplant<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Even among summer-vegetable dried raw materials, eggplant holds a unique position with its skin color, texture, and breadth of cuisine genres. We organize, from six perspectives, its strengths assuming slice and dice applications respectively.<\/p>\n\n\n\n<div style=\"display:flex;flex-wrap:wrap;gap:16px;margin:24px 0\">\n<div style=\"flex:1 1 calc(50% - 8px);min-width:260px;background:#fafcf8;border-left:3px solid #2c5f2d;padding:18px 20px\">\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold\">Skin's purple color with nasunin retained<\/p>\n<p style=\"margin:0\">The nasunin (an anthocyanin-type pigment) in the skin is retained as much as possible by low-temperature drying. The skin's purple remains even when rehydrated, giving an accent to the appearance in curry, nibitashi, and prepared dishes.<\/p>\n<\/div>\n<div style=\"flex:1 1 calc(50% - 8px);min-width:260px;background:#fdfbf6;border-left:3px solid #6b8e23;padding:18px 20px\">\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold\">Two shapes for application-specific use<\/p>\n<p style=\"margin:0\">Slices suit nibitashi, nasu-miso, and grilled-eggplant-style prepared dishes; dice suit curry, mapo eggplant, and soup ingredients. You can switch shapes from the same raw material for prototyping.<\/p>\n<\/div>\n<div style=\"flex:1 1 calc(50% - 8px);min-width:260px;background:#fafcf8;border-left:3px solid #2c5f2d;padding:18px 20px\">\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold\">Melting texture that spreads with heating<\/p>\n<p style=\"margin:0\">Eggplant is a summer vegetable whose flesh turns meltingly soft when heated. Rehydrating the dried product and then simmering it brings out a meltiness close to using fresh eggplant, moving the finish of nibitashi, curry, and mapo eggplant closer to eggplant-like texture.<\/p>\n<\/div>\n<div style=\"flex:1 1 calc(50% - 8px);min-width:260px;background:#fdfbf6;border-left:3px solid #6b8e23;padding:18px 20px\">\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold\">Contains potassium and dietary fiber<\/p>\n<p style=\"margin:0\">Representative points of note include potassium, dietary fiber, and nasunin. As a low-calorie summer vegetable that gives a feeling of fullness, it suits health-oriented product design based on curry, soup, and prepared dishes.<\/p>\n<\/div>\n<div style=\"flex:1 1 calc(50% - 8px);min-width:260px;background:#fafcf8;border-left:3px solid #2c5f2d;padding:18px 20px\">\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold\">Affinity with curry and spice dishes<\/p>\n<p style=\"margin:0\">A material that can take the lead in spice dishes from around the world, such as spice curry, ratatouille, mapo eggplant, and moussaka. It is used as a raw material that can stably supply eggplant ingredients for spice curry in retort and frozen foods.<\/p>\n<\/div>\n<div style=\"flex:1 1 calc(50% - 8px);min-width:260px;background:#fdfbf6;border-left:3px solid #6b8e23;padding:18px 20px\">\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold\">Use in combination with powder<\/p>\n<p style=\"margin:0\">Finely milled<a href=\"https:\/\/agriture.jp\/en\/powder\/eggplant-powder\/\">Eggplant powder<\/a>Used together with the powder, it enables recipe designs that balance texture (dried product) with dispersion into sauces and doughs (powder).<\/p>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Product specifications (commercial)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Basic specifications at the prototype stage are as follows. Purchase lot, lead time, and packaging format are worked out through individual consultation.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><th>Item<\/th><th>Details<\/th><\/tr>\n<tr><td>Product name<\/td><td>Dried eggplant<\/td><\/tr>\n<tr><td>Raw material<\/td><td>Eggplant (domestic)<\/td><\/tr>\n<tr><td>Shape<\/td><td>Two-shape range: slices (rounds \/ half-moons) \/ dice (cubes)<\/td><\/tr>\n<tr><td>Appearance<\/td><td>Contrast between deep purple skin and pale beige to light green flesh<\/td><\/tr>\n<tr><td>Aroma<\/td><td>Eggplant's mild, gentle aroma; a summer-vegetable flavor with a gentle sweetness when rehydrated<\/td><\/tr>\n<tr><td>Net content<\/td><td>Individual quote according to use and lot<\/td><\/tr>\n<tr><td>Best-before date<\/td><td>About 6 months from the shipping date<\/td><\/tr>\n<tr><td>Storage method<\/td><td>Avoid high temperature, high humidity, and direct sunlight; after opening, seal and store in a cool, dark place<\/td><\/tr>\n<tr><td>Processing plant<\/td><td>Our own processing plant within Kyoto Prefecture<\/td><\/tr>\n<tr><td>Minimum prototype lot<\/td><td>From 1 kg of raw material<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Customization support<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">You can consult us from the prototype stage on shape, skin treatment, degree of bitterness removal, packaging, and even finished-product development. Because we refine the recipe while keeping records, the specifications stay consistent between prototype and volume production.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><th>Item<\/th><th>Available<\/th><th>Details<\/th><\/tr>\n<tr><td>Shape adjustment<\/td><td>Slice \/ diced<\/td><td>Design thickness and particle size to match the finished product's texture<\/td><\/tr>\n<tr><td>Skin treatment<\/td><td>With skin \/ peeled<\/td><td>Choose based on emphasis on skin color or on uniform mouthfeel<\/td><\/tr>\n<tr><td>Bitterness removal<\/td><td>Light \/ standard \/ deep<\/td><td>Adjust how much astringency to leave and the softness of the texture<\/td><\/tr>\n<tr><td>Blend design<\/td><td>Combined with other summer vegetables and spices<\/td><td>Ratatouille mix with bell pepper, zucchini, and tomato<\/td><\/tr>\n<tr><td>Packaging form<\/td><td>Commercial bulk \/ small bag \/ individual wrapping<\/td><td>From curry-ingredient packs to bulk for frozen foods<\/td><\/tr>\n<tr><td>OEM productization<\/td><td>End-to-end support through the finished product<\/td><td>From concept to production for retort curry, frozen Japanese food, prepared dishes, and spice curry<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<div style=\"background:linear-gradient(135deg,#fdfbf6 0%,#fafcf8 100%);border:1px solid #d4c896;padding:28px;border-radius:10px;margin:28px 0\">\n<p style=\"margin:0 0 10px;font-weight:bold;color:#2c5f2d;font-size:18px\">For those looking for a finely milled type<\/p>\n<p style=\"margin:0 0 16px\">For applications where you want to spread eggplant's pigment and nutrients evenly, such as kneading into sauces, bread dough, and powder blends for health foods, our finely milled<strong>Eggplant powder<\/strong>is suitable.<\/p>\n<p style=\"margin:0\"><a href=\"https:\/\/agriture.jp\/en\/powder\/eggplant-powder\/\" style=\"display:inline-block;background:#2c5f2d;color:#fff;padding:10px 20px;text-decoration:none;border-radius:6px;font-weight:bold\">See details of eggplant powder<\/a><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Commitments to variety, grower, and growing region<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Eggplant is a summer vegetable in the Solanaceae family, an edible plant used all over the world\u2014Japan, India, the Mediterranean coast, the Middle East, and beyond. At Agriture, we base our raw-material design on origin, strain, and harvest timing.<\/p>\n\n\n\n<div style=\"background:#fdfbf6;padding:24px;border-radius:8px;margin:24px 0\">\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold;font-size:15px\">BRAND | Where eggplant fits as a raw material<\/p>\n<p style=\"margin:0 0 18px\">Eggplant is a summer vegetable that can take the lead in a wide range of dishes across Japanese, Western, Chinese, and ethnic cuisines\u2014nibitashi, grilled eggplant, mapo eggplant, curry, ratatouille, moussaka, and more. At Agriture, we translate this versatility into a commercial raw material that works across a wide range of finished products, from retort and frozen foods to prepared dishes and spice curry.<\/p>\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold;font-size:15px\">PRODUCER | Basic policy for sourcing and coordination<\/p>\n<p style=\"margin:0 0 18px\">We select lots directly with growing regions, matching on depth of skin color, fineness of flesh, and uniform size. At the prototype stage we order small quantities from multiple suppliers, evaluating skin-color retention during drying and texture stability, then build the supply line for volume lots.<\/p>\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold;font-size:15px\">REGION | Characteristics of the main growing region<\/p>\n<p style=\"margin:0 0 18px\">Kochi, Kumamoto, Fukuoka, and Gunma are the main domestic growing areas, and it is a vegetable relayed by region across the seasons. Kyushu and Shikoku are centered on winter-spring produce, and Kanto and Tohoku on summer-autumn produce. At Agriture, we select raw material by assessing skin color and flesh density suited to drying, season by season.<\/p>\n<p style=\"margin:0 0 8px;color:#2c5f2d;font-weight:bold;font-size:15px\">CULTIVATION | Harvest timing and pigment<\/p>\n<p style=\"margin:0\">Eggplant harvested in season (summer to autumn) tends to have deeper skin color and higher nasunin content. Winter-spring greenhouse produce is characterized by thin skin and soft flesh. At Agriture, we make raw material by using in-season open-field produce when emphasizing skin color and greenhouse produce when emphasizing texture.<\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Low-temperature drying technology and quality control<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Prompt pre-treatment right after cutting<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Eggplant is a material that browns from polyphenol oxidation after cutting, and its skin nasunin also fades easily. By moving promptly from cutting through pre-treatment to drying, we finish it under conditions that balance the skin's color and the flesh's whiteness.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pigment retention through low-temperature drying<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">High-heat drying fades the nasunin, turning the skin's purple into a dull brown. By drawing out moisture slowly at low temperatures, we finish it so the skin's purple remains even when rehydrated. As an ingredient for curry and nibitashi, we aim for a raw material whose eggplant character comes through in appearance. For curry, adding dice straight into the curry pot and simmering for 15 to 20 minutes gives a melting texture while keeping the skin's purple. For mapo-eggplant-style retort, lightly rehydrating the dice in an oil-through style and then combining with doubanjiang and tianmianjiang gives a better yield than making it with fresh eggplant. For grilled-eggplant-style prepared dishes, rehydrating the slices, lightly searing them, and combining with ponzu reproduces this summer standard side dish.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Use cases and adoption examples<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We organize the applications customers bring to us for prototyping into six categories. All are examples of recipe design that make the most of eggplant's skin color, melting texture, and summer-vegetable character.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Curry and spice dishes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">As an eggplant ingredient for retort curry, it can be used in dice form while keeping its color and texture. It suits applications where a melting texture works even after simmering, from the main ingredient in spice curry and Indian curry, to a vegetable material for keema and dry curry, to ingredients for frozen curry packs and curry bread.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Japanese food, simmered dishes, and prepared dishes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Usable as a raw material for Japanese prepared dishes such as eggplant nibitashi, grilled-eggplant-style prepared dishes, nasu-miso, and dengaku-style. Rehydrating and then simmering it in broth gives a melting texture close to fresh eggplant, and it can be developed broadly into Japanese-style simmered dishes, agebitashi, and boxed-lunch side dishes. Because it stores at room temperature, being able to curb prep man-hours and waste loss is also valued in commercial use.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Chinese and mapo-eggplant types<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Adopted as an ingredient for retort or frozen mapo eggplant and Chinese stir-fries. Lightly rehydrating the dice in an oil-through style and then combining with doubanjiang and tianmianjiang gives a better yield than making it with fresh eggplant. It suits Chinese menus where you want to keep color and texture, such as toppings for dan-dan noodles and brothless noodles.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Western and ethnic dishes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Usable as a vegetable material for Mediterranean and Middle Eastern dishes such as ratatouille, caponata, and moussaka. Rehydrating it in olive oil makes the flesh meltingly soft, and it can be developed into ingredients for pizza and pasta sauce. Because the skin's purple remains, it is also a material that works for adding color to dishes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Retort, frozen foods, and prepared dishes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Can be built into retort and frozen prepared dishes and meal kits as a summer-vegetable material. It can be stably secured as room-temperature stock, and being pre-prepped cuts production-line man-hours. It also suits products where rehydration time is short and instant readiness is required, such as microwave-cooked foods.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Health foods and vegetable-based products<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Usable as a vegetable source for vegan and vegetarian meals and low-calorie boxed lunches. Because eggplant becomes meltingly soft when heated, it is a material that makes it easy to provide eating satisfaction even in meal designs with reduced meat. It also suits raw materials for products that highlight color and ingredient character using the skin's purple.<\/p>\n\n\n\n\n<h2 class=\"wp-block-heading\">Commercial usage and rehydration<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Rehydration basics<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Slices: rehydrate in water for 10 to 15 minutes, or in hot water for 5 to 7 minutes. For nibitashi and grilled-eggplant-style prepared dishes<\/li>\n<li>Dice: rehydrate in hot water or soup for 10 to 15 minutes. For curry, mapo eggplant, and soup ingredients<\/li>\n<li>Direct addition to simmering: you can also add the dice straight to the simmer and cook it for 15 to 20 minutes while it rehydrates<\/li>\n<li>Because the rehydrating liquid carries eggplant's umami and pigment, using it straight in soups and sauces adds richness<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Blending guide<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Curry: rehydrate and use 5 to 8g dry weight per serving (250ml)<\/li>\n<li>Nibitashi prepared dish: 8 to 12g of dried eggplant rehydrated per 80g serving<\/li>\n<li>Mapo eggplant: 60 to 80g of rehydrated dice per 100g of meat filling<\/li>\n<li>Ratatouille: 25 to 35g of rehydrated eggplant per 100g total weight<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">How to store<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Before opening: store in a cool, dark place at room temperature, away from heat, humidity, and direct sunlight<\/li>\n<li>After opening: transfer to a zip bag or airtight container and use up within 1 to 2 months<\/li>\n<li>The best-before date is about 6 months from the shipping date. Note that light and moisture absorption change the skin color<\/li>\n<li>Refrigerated storage is possible. Because condensation forms right after taking it out, return it to room temperature before opening<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Related cases and articles<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/green-pepper\/\">Dried Bell Pepper &#8211; a raw material of the same summer-vegetable type<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/zucchini\/\">Dried zucchini &#8211; a summer vegetable for Western cuisine<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/eggplant-powder\/\">Eggplant Powder &#8211; fine powder for kneading into sauces<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/\">List of dried vegetable raw materials<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/wholesale-oem\/\">Consult us on food OEM and raw material supply<\/a><\/li>\n<\/ul>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"2831\">\n<div class=\"swell-block-fullWide pc-py-20 sp-py-20 alignfull\" style=\"background-color:#ffffff\"><div class=\"swell-block-fullWide__inner l-container\">\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h3 class=\"wp-block-heading has-text-align-center is-style-section_ttl u-mb-ctrl u-mb-10\">Product catalog showing the items we handle<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Flexible support from small lots to large lots<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center\">\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<figure class=\"wp-block-image size-large size_xs\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg\" alt=\"\u4e7e\u71e5\u91ce\u83dc\" class=\"wp-image-110\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-300x200.jpg 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-768x512.jpg 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1536x1024.jpg 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<ul class=\"wp-block-list -list-under-dashed\">\n<li>Sold in small lots from 100g<\/li>\n\n\n\n<li>Handling heirloom vegetables from across Japan<\/li>\n\n\n\n<li>Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal\"><a href=\"https:\/\/agriture.noco.sale\/share\/d\/01KT67ZHHNQF9MZ0RKRGQA92MQ\" class=\"swell-block-button__link\"><span>Download here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">How should I use slice and diced differently?<\/h3><p style=\"margin:0\">Slices are in round or half-moon shapes, suiting applications where you want to keep an eggplant-like look, such as nibitashi, grilled-eggplant-style prepared dishes, and nasu-miso. Dice are cubes, suiting designs seeking uniform ingredient texture, such as curry, mapo eggplant, ratatouille, and soup ingredients. We also handle combined orders of both shapes in one lot.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">How much of the skin's purple remains?<\/h3><p style=\"margin:0\">By moving promptly from cutting to low-temperature drying, we give a finish that keeps the nasunin-derived purple. Even after rehydrating, you can confirm the purple remaining in the skin as an ingredient for curry and nibitashi. However, because it fades easily when combined for a long time with strongly acidic seasoning liquids (tomato sauce, vinegar-based seasonings), care is needed with the seasoning liquid's pH balance in the finished-product design.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">How do I choose between it and eggplant powder?<\/h3><p style=\"margin:0\">The division is that dried eggplant suits \"applications where you want to keep texture, skin color, and ingredient presence,\" while powder suits \"dispersion into sauces, doughs, and liquids, and even coloring with pigment.\" Ingredients for curry, nibitashi, and mapo eggplant call for the dried product; blending into pasta sauce, bread dough, and health-food powders calls for powder. Using both together enables recipe designs that balance ingredient presence with even flavor and color.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">Can I choose with-skin or peeled?<\/h3><p style=\"margin:0\">You can. With-skin suits applications where you want to keep the nasunin-derived purple (curry, nibitashi, Japanese prepared dishes). Peeled suits applications where you want a uniform mouthfeel, such as ratatouille, baba ganoush, vegan meals, and baby food. There are many cases where both are compared in parallel at the prototype stage and specifications are refined to match the finished product's concept.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">Can it be used as an ingredient for retort curry?<\/h3><p style=\"margin:0\">This is one of the applications we get many inquiries about. The dice shape can be simmered while rehydrating during cooking, and it is used as a raw material with more stable yield and better-preserved skin color than using fresh eggplant. Pigment change during the retort sterilization process can be designed to be minimized, and we propose it for a wide range of retort curry products such as spice curry, keema curry, and dry curry.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">What is the minimum prototype lot?<\/h3><p style=\"margin:0\">Prototypes are accepted from 1kg of raw material. You can run prototypes in parallel across multiple conditions, such as comparing slices and dice, with-skin versus peeled, or the difference in astringency and texture by degree of bitterness removal. Full production is from 10kg and up, and you can consult us all the way through to OEM finished-product development. After hearing the specifications, lot, and schedule for your intended finished product, we propose individual quotes and delivery times.<\/p><\/div>\n<div style=\"border-bottom:1px solid #e0ead8;padding:18px 0\"><h3 style=\"color:#2c5f2d;margin:0 0 10px;font-size:16px;border-left:3px solid #2c5f2d;padding-left:12px\">Please tell me the best-before date and how to store it.<\/h3><p style=\"margin:0\">The best-before date is about 6 months from the shipping date. Unopened, store in a cool, dark place at room temperature, away from heat, humidity, and direct sunlight. Because eggplant's skin color fades easily with light and moisture absorption, we recommend transferring it to a zip-lock bag or light-blocking container after opening and using it up within 1 to 2 months as a guide. Refrigerated storage is also possible, but beware of condensation right after removing it\u2014let it return to room temperature before opening.<\/p><\/div>\n\n\n<h3 class=\"wp-block-heading\">Recommended reading<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/eggplant-powder\/\">Eggplant Powder &#8211; fine-powder type<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/green-pepper\/\">Dried Bell Pepper &#8211; summer-vegetable type<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/zucchini\/\">Dried zucchini &#8211; a summer vegetable for Western cuisine<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/product\/\">List of dried vegetables<\/a><\/li>\n<li><a href=\"https:\/\/agriture.jp\/en\/powder\/\">List of powders<\/a><\/li>\n<\/ul>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"1526\">\n<div class=\"swell-block-fullWide pc-py-40 sp-py-40 alignfull\" style=\"background-color:#ffffff\" 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