京都府·特産品
Kyo-yasai (Kujo Negi/Green Onion)
When chopped and placed atop udon, it becomes melt-in-your-mouth sweet with a rich aroma. When heated, the mucilage inside transforms into sweetness, making this green onion more than just a garnish—it becomes the star of the dish. The history of Kujo Negi is incredibly ancient. It is said to have begun when the original species, brought from Naniwa (present-day Osaka), was cultivated in the Fukakusa area around the time Inari Shrine was built in Wado 4 (711 AD). Records suggest it was already being grown around the Kujo area during the Jowa era (834–804 AD). The fertile soil near Kujo, south of the capital, nurtured these soft and sweet onions. During the Edo period, it was even praised as the 'Yokozuna (Grand Champion) of Kyoto vegetables.' A traditional Kyoto vegetable passed down for over a thousand years. An indispensable ingredient for pots, soups, and more.
Record it after reading
