Dried Products

Japanese dried products are more than meets the eye. In the drying process, constituents of the foods change and mature to add extra aroma, flavor, and nutritional value; therefore, the dried counterparts become fresh new innovations within themselves.

The reason dried products became so popular in Japan is not just their high nutritional value, but also Japan's mild climate. Most of the countries in which dried products are popular have a similar climate. In a tropical climate, foods tend to go bad quickly because of high temperature and heat, plus foods can be collected throughout the year and there's no need to preserve them. On the other hand, there's only a small amount of plant production in frigid climates and the option to freeze food has always been there so it was not necessary to invent preserved foods.

Surrounded by the seas and having four seasons, Japan produces a variety of ground crops as well as fishery crops. With the help of its mild climate, dried products that can be preserved for a length of time have developed. Recently, the profusion of high protein, high fat, and highly processed foods in simple meals as well as the custom of dining out often, the benefits of traditional Japanese foods are being recognized again.

MUSO's dried products are convenient to use for cooking by soaking in water without affecting the original flavor. They are also highly nutritious as well as a long shelf life. Consequently, MUSO's dried products are valuable traditional Japanese foods, especially for today's younger generations.

  • Kudzu
  • Wasabi
  • Shiitake
  • Daikon Radish
  • Ginger, Lotusroot, Bonito Flakes,Koya Tofu
  • Fu
  • Yuba, Koji
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