OITA AJIICHI NEGI / Northern Oita

Oita Ajiichi Negi is the brand name for the small spring onions (ko–negi) which represent Oita Prefecture. They are mainly grown in the North of the prefecture, including in Usa, Nakatsu and Kunisaki City. The ko–negi are cultivated slowly in fertile soil rich in high–quality organic matter for 60 days in summer and 120 days in winter, infusing them with a wealth of vitamins and minerals. They are known for their great taste and aroma, and retain their crunch and vibrant green, even after cooking. These small spring onions are a local staple, served generously in udon noodles, miso soup, don (toppings served on a bowl of rice), and hiya–yakko (cold tofu).

While the other speciality onion within Oita, Shiro–negi (white spring onions), are cooked to bring out their sweetness, Oita Ajiichi Negi can be enjoyed raw for their flavour and texture. Simply adding them to a dish will increase the aroma and stimulate your appetite.

Ko–negi are generally used as a condiment or as a supporting ingredient in dishes, but they can play the leading role too in dishes such as negi–shabu (spring onion hot pot) and negi–yaki (spring onion pancakes).