Domestic dried vegetables
3 Benefits of Dried Vegetables
Easy!
Since our vegetables are boiled before drying, they can be used immediately after rehydrating in boiling water for 3 – 10 minutes. After rehydrating, the vegetable will be close to its original texture.
Convenience!
Since our products are already prepared into an easy to use shape, there is no need to wash or cut them, and there is no food waste. (Some products such as green onions and onions are not pre-boiled.)
Easy to save!
Our dried vegetables can be stored at room temperature for up to one year. Moreover, they are convenient to stock, as they are light-weight. Kira Shokuhen products are a popular gift for people living abroad who miss the taste of Japan, and for children who live alone or work away from home, where nutrition tends to be unbalanced.
Comparison with raw vegetables
By boiling and drying, dried vegetables decrease their nutritional value compared to fresh. Theoretically, we can best absorb all their nutrition by eating fresh vegetables. However, almost no one eats fresh root vegetables, such as spinach and burdock. People cook these, so when compared to dried there is little nutritional difference. Furthermore, because they are so convenient and easy to use, it is likely that you will actually increase your vegetable usage.
Recommended for!
Those who want to easily eat delicious vegetables outdoors
Those who want to feed them nutritious foods
For those who like homemade food but want to cook comfortably
Cooking Method
After soaking in hot water, it can be used in a variety of dishes as a normal vegetable. You can easily get nutrition by putting it in cup noodles or in cup soup.
