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
![\"\u4e7e\u71e5\u91ce\u83dc\"](\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/DSC_4178-Edit-edited-1-1024x683.jpg\")
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- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Features of Commercial Dried Wari-boshi Daikon<\/h2>\n\n\n\n
Even among daikon dried materials, wari-boshi daikon is a material with a unique position for the bite unique to a thick cut and its presence in pickles and Japanese prepared dishes. We organize its strengths—envisioning a thick-cut shape—from six perspectives.<\/p>\n\n\n\n
\n\nA bite that remains from the thick cut<\/p>\n
Because it is a thick-cut shape with the daikon split lengthwise, a chewy bite remains even when rehydrated. Unlike julienned kiriboshi daikon, it suits harihari-zuke, simmered dishes, and Japanese prepared dishes that call for a satisfying, chewy texture.<\/p>\n<\/div>\n
\nCrunchiness in pickles<\/p>\n
Made into harihari-zuke or soy-sauce pickles, wari-boshi daikon's crunchy texture stands out. Because a bite remains while it firmly takes on the seasoning liquid, it is a material easy to use for building the texture of pickle products.<\/p>\n<\/div>\n
\nSweetness and umami that come out when rehydrated<\/p>\n
As moisture is removed by sun-exposure and drying, the daikon's sweetness and umami concentrate. Because this sweetness and umami come out when rehydrated, it can be used as a flavor foundation for simmered dishes, pickles, and Japanese prepared dishes.<\/p>\n<\/div>\n
\nThe convenience of room-temperature stock<\/p>\n
Because it is a dried good, it can be stored at room temperature, letting you bring daikon's texture and flavor into a final product regardless of season. That price and quality resist wide fluctuation by weather and timing, as with fresh daikon, is also valued for commercial use.<\/p>\n<\/div>\n
\nA staple in Japanese prepared dishes and regional cuisine<\/p>\n
Beginning with harihari-zuke, it is a material that has been used in Japanese prepared dishes and regional cuisines of various areas—simmered dishes, \u542b\u3081-ni, stir-fry simmers, and more. As a dried good essential to building the texture of Japanese cuisine, it can be developed broadly into prepared-food and pickle products.<\/p>\n<\/div>\n
\nUse in combination with powder<\/p>\n
Using it together with powdered daikon powder (made to order) lets you design recipes that combine ingredient presence (thick cut) with blending into doughs and soups (powder).<\/p>\n<\/div>\n<\/div>\n\n\n\n
Product specifications (commercial)<\/h2>\n\n\n\n
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