Plump, Fragrant, and Sweet

Kujo green onions are said to have been cultivated since the Nara period, boasting the longest history among Kyoto vegetables. Their leaves are soft, their flavor is rich, and they are very sweet. In winter, when they are in season, the leaves thicken and become even sweeter.

They have almost none of the spiciness characteristic of green onions, allowing you to savor the sweet umami unique to Kujo green onions with every bite. When heated, they become soft, and it's also appealing that you can enjoy a corn-like flavor that fresh Kujo green onions don't have.

■ Kujo green onions are famous as a Kyoto vegetable.
■ They have almost none of the spiciness characteristic of green onions.
■ They become soft when heated, making them easy to use in cooking.
■ They have a grilled corn-like flavor that fresh Kujo green onions don't have.

How to Use Dried Kujo Negi

In addition to miso soup and regular soup, please use it as a condiment when you want to enjoy instant noodles with a little extra luxury. It's also recommended to add it to dashimaki (rolled omelet) or to make negiyaki (savory pancake with green onions). Peperoncino made with only dried Kujo green onions as an ingredient is also exquisite.

■ Can be quickly used as a condiment for miso soup, instant noodles, etc.

■ Can also be added to dashimaki tamago for an accent.

Dashimaki Tamago with Kujo Negi: By using Kujo negi that has absorbed plenty of dashi, your usual dashimaki tamago becomes a luxurious dish.Click here for the recipe

Adult Tuna Salad: Tuna salad, a favorite side dish for many, typically uses mayonnaise. However, our "Adult Tuna Salad" made with dried vegetables is finished with a slightly invigorating mustard.Click here for the recipe

Dried Kujo Negi Product Overview

Ingredients: Kujo green onions (Kyoto Prefecture)

Producer:Echie Farm  Aiming for environmentally and people-friendly agriculture, they cultivate crops using homemade compost.

Contents:

• 10g: For first-time users
• 10g*2 bags: For gifting to friends
• Large pack 40g: For repeat customers
• 100g (simple packaging): For those who cook regularly
• 500g (simple packaging): For restaurants and individuals with high consumption

Country of Origin: Kyotango, Kyoto

Best before date: 180 days from manufacture

How to enjoy: We recommend using it in dishes by rehydrating it with water or simmering it.

Dried Kujo Negi industrial raw material available here