Let's cultivate delicious dried vegetables!
The long shelf life means you can eat them any time you like, and they are freshly harvested, so they taste just as good as if they were just picked. OYAOYA's kiriboshi vegetables are a new delicacy from the fields, with a new taste, aroma, and texture.
OYAOYA
Dried vegetables
Use non-standard vegetables
Kyoto producers
Traditional Kyoto vegetables
Traditional preserved foods
OYAOYA
OYAOYA is a dried vegetable brand that offers fresh vegetables sourced from farmers in the northern area of Kyoto Prefecture as a " new delicacy from the fields " that can only be enjoyed dry.
Dried vegetables
By drying vegetables slowly at temperatures close to those used for drying in the sun, not only are their flavors and nutrients concentrated, but it is also possible to bring out the hidden charms of the vegetables that you would not notice when they are fresh.
Use non-standard vegetables
It is said that about 30% of the total harvest is made up of misshapen vegetables that are left unsold. OYAOYA works with Kyoto producers to add value to these unsold vegetables and upcycle them.
Kyoto producers
In the northern area of Kyoto Prefecture, there are many farming professionals who grow vegetables with a focus on everything from sustainable soil creation using local materials to cultivation methods.
Traditional Kyoto vegetables
The lineup of kiriboshi vegetables ranges from familiar vegetables such as onions, cucumbers, spinach, and white onions, to carrots, which are fun to compare varieties, and Kyoto vegetables such as Manganji peppers and Shogoin radishes.
Traditional preserved foods
Once cut and dried, the flavor is packed with the farmer's attention to detail, and you'll have the fun of rediscovering the appeal of the vegetables in a new way.
OYAOYA dried vegetables
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How to rehydrate dried vegetables
Founding Story
How to use dried vegetables
If you try them in soup or with rice, you'll be surprised at how delicious dried vegetables are. If you want to use them as a pasta topping, boil the dried vegetables together with the noodles to soften them and give the noodles a subtle flavor.
Chinese congee made with dried vegetables
Carrot Shumai
Vegetable soup
Tomato miso soup
Carrot salad
Oatmeal salad
Simmered Pacific saury
Chinese congee made with dried vegetables
Chinese rice porridge made with dried vegetables. Dried white onions, Kujo green onions, ginger, and Fushimi chili peppers are used in this recipe, which will warm both the body and the soul.
Carrot Shumai
A recipe for shumai using dried carrots. The thick shumai and the natural sweetness of the carrots go perfectly together.
Vegetable soup
This dish uses a "iron" dried vegetable mix that includes dried komatsuna, spinach, and even tomatoes. It's a dish that you can enjoy not only for its color but also for its texture.
Tomato miso soup
The sour broth from the dried tomatoes goes perfectly with miso soup. Adding natto makes this a very nutritious dish.
Carrot salad
It uses a mix of naked vegetables including dried carrots, oranges, and Kyokurenai carrots. It can be made in the microwave without the need for cutting.
Oatmeal salad
Not only does the oatmeal and dried vegetables have a crunchy texture, but the delicious flavor of the vegetables bursts out with every bite.
Simmered Pacific saury
We use dried ginger, which is perfect for simmered pacific saury and other simmered dishes. By adding Fushimi chili peppers and Kujo green onions, you can enjoy the original aroma.
Use non-standard vegetables
Some farmers are coming up with their own unique ways to upcycle vegetables that are sold cheaply, such as processing them into dried vegetables.
Collaborating with farmers in Kyoto
We work with farm professionals in the northern area of Kyoto Prefecture who are particular about creating sustainable soil and growing vegetables with specific cultivation methods.
More than 20 varieties available
There is a wide variety of vegetables, from familiar ones like spinach and white onions, to carrots, which are fun to compare varieties, and Kyoto vegetables such as Manganji peppers and Shogoin radishes.