岡山県·特産品
Yellow Chives
The soft, pastel-yellow tips of the leaves are enough to soothe your mind just by looking at them. Once in your mouth, they offer a crisp texture accompanied by an elegant sweetness and subtle aroma that is almost unrecognizable as chives. As a specialty of Okayama Prefecture, it accounts for approximately 70% of Japan's total production. Due to the blanching cultivation method that blocks sunlight, the fibers are so soft they can even be eaten raw. It is said that the spread of this method began when softening cultivation was attempted in the Musa and Gyoku-haku districts of Okayama City during the Meiji era. Whether used as a colorful garnish for blanched ohitashi, egg simmered dishes (tamagotoji), or sushi, its sweetness transforms dishes into something magnificent. Please bring this exceptional bunch, unparalleled in both color and aroma, to your dining table.
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