Ingredients, dishes and drinks from Japan by Ad Blankestijn

Saturday, September 3, 2011


Kujo spring onions. くじょうねぎ、九条葱。

One of the officially branded vegetables originally from Kyoto (Kyo-yasai). Kujo is an area in the southern part of Kyoto. The spring onions that used to be grown here (they are now grown a bit farther south at Jujo) are large and sturdy. They also have a deep green color. Kujonegi are harvested from November to February and have a sweet taste. Their main use is in sukiyaki and hotpot dishes (nabemono). The thinner variant can also be used in udon, soba and miso soup.

Kujonegi (Kyo-yasai)
[Kujonegi. Photo Ad Blankestijn]