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Ashitaba Ashitaba
 
Ashitaba means "Tomorrow Leaf" in Japanese. Its vital force is so strong that it is believed to put forth new shoots tomorrow even if pulled off today. Through the ages, Ashitaba has been eaten as a healthy food and also has been utilized as a medical herb. Ashitaba is an umbelliferous, indigenous Japanese plant, grows mainly on Hachijo-island. Ashitaba can be distinguished from other plants by its peculiar yellow sap. Ashitaba contains abundant nutrients, which make Ashitaba suitable for today's people with lifestyle diseases and metabolic syndrome. JBSL is a pioneer in the research on the functionality of Ashitaba and in the development of the cultivation method. Ashitaba

Nutrition of Ashitaba

Comparing to other vegetables, Ashitaba is nutritionally very well-balanced and especially abundant in fiber, β-Carotene and potassium in addition to protein and each mineral/vitamin.

Ashitaba Nutrition Data Comparison

Ashitaba Grown by Organic Farming

In the cultivation of Ashitaba, we are committed to organic farming.
We faithfully follow the organic agricultural procedure and cultivate Ashitaba with time and effort. Our Ashitaba cultivation began in 1994 in Indonesia.  The ideal climate for Ashitaba cultivation is relatively cool in summer and warm in winter with high annual precipitation.  Ashitaba does not grow well in Indonesia’s tropical climate with strong sunshine, and, because of the weather, we faced continuous challenges in the beginning. The huge gap in precipitation between wet season and dry season was very difficult to deal with. We ended up cultivating a farm on highland at an altitude of 1000m, where it is relatively cooler throughout the year.  At the farmland, we finally acquired our own Ashitaba cultivation method best suitable for Indonesian weather.
No agricultural chemical is used at all, and every process of soil making, sowing, permanent planting and harvest is done by hand with great care.
Currently we have two farmlands and factories, one each in Surabaya in Eastern Java and Lombok Island.  Having these facilities enables us to provide Ashitaba materials of high quality consistently. We secure safety and quality of our product by thorough quality control in Japan as well as in Indonesia.

 

Product Specification

█ Ashitaba Powder (Organic)JAS CertifiedJAS

Hot-air dried powder of Ashitaba (leaves and stems), cultivated in our organic JAS certified farm in Indonesia, sterilized and milled in Japan.

█ Ashitaba Powder Standard
Hot-air dried Ashitaba(leaves and stems) powder.

We gladly supply Ashitaba powder raw materials and provide OEM.

Property Green to dark green color powder with particular smell. Ashitaba powder 100% Ashitaba Green Juice

100%  Ashitaba Green Juice

Particle size 120 mesh
Principal use Confectionery, noodles, health foods and other processed foods

Nutrition of Ashitaba Powder

Our Ashitaba powder is dehydrated carefully at low temperature to prevent loss in nutrition. Comparing to raw Ashitaba leaves, a smaller amount of Ashitaba powder enables the intake of necessary nutrients.

 

Ashitaba Nutrition Data Comparison with Ashitaba Power

Product Examples and Applications of Ashitaba Powder

Ashitaba can be added in health foods, confectionaries, noodles, teas and various menus at a restaurants and home cooking.  Ashitaba powder adds green tea – like flavor with a hint of bitterness into any dishes.

Western Sweets Japanese Sweets Candies Noodles
Western Sweets Japanese Sweets Candies Noodles
Green Juice Tablets Tea Ice cream
Green Juice Tablets Tea Ice cream
 
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