Dried Kujo green onions

Plump, fragrant and sweet

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.

It has almost no spiciness, which is characteristic of green onions, and you can savor the sweet umami that is unique to Kujo green onions. When heated, it becomes soft, and you can enjoy a corn-like flavor that is not found in raw Kujo green onions.

■ Kujo green onions, a famous Kyoto vegetable
■ There is almost no spiciness that is characteristic of green onions.
■ When heated, it becomes soft and easy to use in cooking.
■ A flavor similar to grilled corn that is not found in raw Kujo green onions

How to use dried Kujo leek

It can be used in miso soup or soup, or as a condiment when you want to add a little extra flavor to your cup noodles. It is also recommended to add it to rolled sushi or grilled green onions. Peperoncino, which uses only dried Kujo green onions as the topping, is also delicious.

■ Can be used as a quick condiment for miso soup, instant noodles, etc.
■ Add it to rolled omelet to add a special accent

Rolled omelet with Kujo spring onion: By using Kujo spring onion that has absorbed the broth, the usual rolled omelet becomes more luxurious. Recipe here

Adult Tuna Salad: One of everyone's favorite side dishes, "tuna salad" is typically made with mayonnaise, but this "adult tuna salad" is made with dried vegetables and finished with a slightly spicy mustard. Here is the recipe .

Product Overview of Dried Kujo Green Onion

Ingredients: Kujo green onion (Kyoto Prefecture)

Producer: Ethie Agricultural Products Aiming for agriculture that is kind to the environment and people, they cultivate crops using homemade compost.

Contents:

• 10g: Try it first
• 10g x 2 bags: Perfect as a gift for a friend
• Large pack of 40g: For repeat customers
• 100g (simple packaging): For people who cook on a daily basis

Country of Origin: Kyoto, Kyotango

Expiration date: 180 days from date of manufacture

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