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日本語Dried Vegetables
Dried Agricultural Products
Dried Agricultural Products include vegetables, beans, fruits and more which are completely dehydrated.
By dehydrating these products, they become more condensed than raw vegetables and fruits.
When dehydrated the shelf life is increased along with their nutritious value and the Umami taste is amplified.
Dried Shitake Mushrooms
When using dried shitake mushrooms, first soak them in water and then use them for Sushi maki roll, Japanese custard dish “Chawanmushi”, pastas and more.
The leftover shitake soaking water can be used in a Japanese simmered dish or soup as a delicious dashi stock.
Bigger size Shitake are more expensive but it’s worth it for the taste.
Dried Daikon Radish
They are finely sliced as round or strip portions and sun dried.
Let them soak in water then you can cook by simmering, stir fry or use as is for a salad.
They are rich in calcium and potassium and a good source of dietary fiber.
It has a comfortable crunchy texture.
Kanpyo-Dried Gourd
Kanpyo is the shaved flesh of fruits of the bottle gourd which is then dried into thin strips.
We use them for Sushi maki roll, Japanese simmered dishes and stir fries.
You will enjoy its texture and taste of the broth.
Soybeans
Our cooked dried soybeans are ready to use.
You can use them in stir fry, soup, salads or just adding them to your favorite recipes.
Soybeans are an easy-to-use healthy food which is rich in vitamins and dietary fiber.
Azuki Red Beans
Our azuki red beans come previously cooked and ready to use.
They are great for sweets, rice dishes, soups and more.
This unique savory aroma goes well with various recipes.
Azuki red beans are a nutritious food.
Kanten-Japanese Agar
Kanten-Agar is a seaweed based vegetarian gelatin substitute. They are mostly made in Japan.
We use them for Japanese cuisines, especially desserts.
It is rich in dietary fiber and has almost zero calories.
Kori-Dofu (Frozen Bean Curd)
Kori-dofu also called Koya-dofu is frozen-dried tofu and simply made from soybeans.
They have many recipe variations to include simmering, fresh salads and sushi.
They get so moist and juicy when they are cooked in a seasoned stock.
This is rich in protein, iron and calcium and easy to digest.
Yuba-Tofu Skin
Yuba is made by simmering (with bittern magnesium chloride added) soy milk, then scooping off the protein bonded film on top then drying.
They are used in many recipes such as fries, simmered dish, salad, desserts and more.
Yuba is healthy nutritious food that includes vitamins and minerals.
Japanese Fu-Wheat Gluten Cake
Fu is a roasted and dried wheat gluten.
They have various uses such as fried dishes, simmered dishes, soup and desserts.
Various colors and shapes enhance this Japanese cuisine. They are a low-calorie food.
* Do not eat Fu if you have wheat gluten allergies.
Hosigaki-Dried Persimmons
Hoshigaki is a peeled and sun-dried bitter kind of persimmons.
They are used in desserts and more Japanese dishes.
We love these because of the natural and pleasant sweetness it has and they are loaded in vitamins and minerals.