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大分味一ねぎ（県北）
OITA AJIICHI NEGI / Northern Oita
大分味一ねぎ （県北）
「大分味一ねぎ」は、大分県を代表する小ねぎのブランド名で、宇佐市や中津市、国東市など県北地域を中心に栽培されています。良質な有機物が豊富な肥沃な土で、夏場は60日、冬場は120日とじっくり日数をかけて育てられることで、ビタミン・ミネラルを多く含んだ「味もピカイチ！」「香りもピカイチ！」な小ネギとなり、熱を加えてもシャキッとした歯ごたえと青々とした色合いが楽しめます。うどんや味噌汁、丼もの、冷やっこなどにたっぷりのせるのが地元の定番です。
同じく大分の特産「白ネギ」が加熱することでより甘みを引き出されるのに対し、味一ねぎは、生でも風味と食感を楽しめるのが魅力。料理の仕上げにのせるだけで、香りがふわりと立ち、食欲をそそります。
小ねぎは一般的には薬味などの料理の脇役として使用されることが多いですが、「ネギしゃぶ」や「ネギ焼き」といった、主役になれるネギとして親しまれています。
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’ (branded small spring onions) 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 (small spring onions) 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).
