Plump, fragrant, and gently sweet. ------------ Green onions boast the oldest history among Kyoto vegetables, said to have been cultivated since the Nara period. The leaves are soft, full of flavor, and full of sweetness. In winter, when it reaches its peak season, the leaves thicken and become even sweeter. There is almost no spiciness typical of green onions, and you can savor the sweet umami unique to Kujo green onions. When cooked, it softens and offers a corn-like flavor that raw Kujo green onions don't have, which is another appeal. ■ Kujo Negi, famous as a Kyoto vegetable ■ Almost no spiciness typical of green onions ■ Softens when heated, making it easy to use in cooking ■ A flavor similar to grilled corn that you won't find in fresh Kujo green onions How to Use Dried Kujo Green Onion ---------- Perfect not only for miso soup and soup, but also as a condiment when you want to savor cup noodles with a slightly luxurious flavor. Recommended for rolled dashi or grilled green onions. The peperoncino topped only with dried Kujo green onions is also exquisite. ■ Quick to use as a condiment for miso soup, instant noodles, and more
 ■ Adds an accent to the dashimaki tamago **Kujo Green Onion Rudashi Rolled Egg:** Using Kujo green onions soaked tightly with broth makes your usual dashimaki tamago even more luxurious. **Adult Tuna Salad:** One of the popular side dishes, 'tuna salad,' is typically made with mayonnaise, but the 'adult tuna salad,' made with dried vegetables, is finished with mustard, which has a slightly spicy kick. For dried Kujo green onions for commercial use, please visit Agriture Co., Ltd.'s website. https://agriture.jp/product/kujo-onion/