Set of 10 dried vegetables

Recommended dehydrated vegetable set for those who are undecided

They last for a long time, so they stay fresh and can be eaten any time, and because they are freshly harvested, they taste just as good as when they were picked. Dried vegetables are a "new treat from the fields" that you will encounter with new tastes, aromas, and textures. Dried vegetables are a traditional Japanese preserved food, and by drying them, you can not only preserve their flavor and nutrition, but also bring out the hidden charms of vegetables that you would not notice when they are fresh.

Among these dried vegetables, we have selected the best ones from OYAOYA and put them into a set. Use them for yourself or as a gift for a friend.

■ Recommended for first-time visitors
■ I want to buy in bulk as a gift
■ There are so many varieties that it's hard to choose, so please help me choose.

How to use dried vegetables

Dried vegetables are preserved foods and last a long time, so you don't have to worry about freshness. Dried vegetables allow you to enjoy seasonal vegetables for a long season. Also, OYAOYA 's dried vegetables do not contain glucose, so depending on the dish, there is no need to rehydrate them in water or hot water. When making soup or cooked rice, just add them to create a delicious vegetable stock. See the list of recipes here

Dried vegetable set contents

In the northern Kyoto area, where OYAOYA's vegetables are grown, there are many farm professionals who use local materials to create sustainable soil and grow vegetables with particular attention to cultivation methods. In their hands, not only vegetables that are used in traditional Japanese restaurants, such as Kyoto vegetables, but also standard vegetables used in everyday home cooking, are incredibly delicious. This set contains carefully selected vegetables from among these vegetables.

10 types set

For those who regularly use dried vegetables, we have selected vegetables that are easy to eat and that will give you a different texture. For those who are using dried vegetables for the first time, we have selected vegetables that are easy to eat and that will give you a different texture.

Dried shiitake mushrooms

These easy-to-use dried shiitake mushrooms are thickly sliced ​​and dried at three different temperatures. They have a soft texture and are softer than regular dried shiitake mushrooms, and are packed with flavor. They rehydrate quickly, so you can save time in cooking, and the rehydration water can be used to make soup stock, but we also recommend eating them as is.

[Ingredients] Shiitake mushrooms [Contents] 10g
[Country of Origin] Kyoto
[Product details page] Click here

Dried Orange Carrots

Orange carrots are bright orange all the way through to the core, with a thin skin and a refreshing herbal aroma. They also contain more carotene, which has excellent antioxidant properties, than regular Western carrots.

[Ingredients] Orange carrot [Contents] 20g
[Country of Origin] Kyoto
[Product details page] Click here

Dried Kyoto Kurenai Carrots

This Japanese variety captivates the eyes and tongue with its glossy red body and entrancing sweetness. It has a subtle fragrance but a rich sweetness. It also contains lycopene because it is a cross between Kintoki carrots.

[Ingredients] Kyokurenai carrot [Contents] 20g
[Country of Origin] Kyoto
[Product details page] Click here

Dried white onion

It is a well-balanced mix of the melt-in-your-mouth soft white part and the green part that has a texture reminiscent of green onions. When heated, the sweetness increases dramatically and the pungent spiciness remains, so you can make full use of it in your cooking.

[Ingredients] White onion
[Contents] 15g
[Country of Origin] Kyoto
[Product details page] Click here

Dried Kujo green onions

Green onions have been cultivated since the Nara period and are the oldest of all Kyoto vegetables. Their leaves are soft, rich in flavor and very sweet. In winter, when they are in season, the leaves become thicker and even sweeter.

[Ingredients] Kujo green onion
[Contents] 10g
[Country of Origin] Kyoto
[Product details page] Click here

Dried cucumber

Dried cucumbers are still rare among dried vegetables, and have a surprising flavor and texture. Why not try cultivating delicious cucumber recipes that go beyond salads, pickles, and pickles?

[Ingredients] Cucumber
[Contents] 20g
[Country of Origin] Kyoto
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Dried Shogoin radish

It is one of Kyoto's most representative traditional vegetables, said to have originated in the Shogoin region of Kyoto in the late Edo period. The large, perfectly round fruit is full of water and is soft but does not fall apart when cooked, and is slightly sweet.

[Ingredients] Shogoin radish
[Contents] 20g
[Country of Origin] Kyoto
[Product details page] Click here

Dried Komatsuna

Komatsuna is a versatile vegetable with no particular flavor that goes well with any type of Japanese, Western or Chinese cuisine. To make it even easier to use, the leaves and stems are separated and dried to bring out the flavor. You can enjoy the creamy sweetness amidst the rich flavor.

[Ingredients] Komatsuna
[Contents] 15g
[Country of Origin] Kyoto
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Dried Manganji peppers

This Kyoto vegetable is said to have originated in Maizuru City in the northern area of ​​Kyoto Prefecture and is thick and large among sweet chili peppers. Its characteristic is its green color which retains a fresh fragrance.

[Ingredients] Manganji pepper
[Contents] 15g
[Country of Origin] Kyoto
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Dried onion

We are particular about using soft and juicy new spring onions that have accumulated a lot of sweetness in the cold winter fields. By drying them, the spiciness is further removed, so you can easily enjoy the sweet happiness that only spring can bring all year round.

[Ingredients] Onion
[Contents] 20g
[Country of Origin] Kyoto
[Product details page] Click here

How to eat: It is recommended to use it in cooking, such as by rehydrating or stewing.