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Negi nuta ｜ Our Regional Cuisines

  • Gunma Prefecture

    Negi nuta

Negi nuta

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  • Negi nuta

    Image courtesy of : MOREBASHI TASTE, prepared by Health Promotion Division, Department of Health, Maebashi City, and Maebashi City Dietary Promoters Council.

  • Negi nuta
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  • Main lore areas

    All regions in the prefecture

  • Main ingredients used

    Spring Onions

  • History/origin/related events

    One of the specialities produced in Gunma Prefecture is spring onions. While Nefuka and Jyoshu spring onions are also produced, the most widely recognised is probably Shimonita spring onions. It is said that the Shimonita spring onion began to be produced in the Edo period (1603-1868) and is also known as 'Tonosama spring onion', as the spring onions were presented at the request of the feudal lords of Edo. Characteristics include a maximum thickness of 4-5 cm and a short length of 15-20 cm. They are even used as gifts for year-end and mid-year gifts. Negi-nuta, a local dish using spring onions, is popular in Gunma, where these tasty and unique spring onions are grown. The dish is made by mixing cooked spring onions with vinegared miso paste. A similar dish called 'Nutaae', which combines spring onions with dried squid and mashed tofu, also exists.

  • Opportunities and times of eating habits

    It is prepared as a meal prepared for special occasions such as weddings, funerals and celebrations. In addition to weddings, it is often served on The Doll’s Fesitval (momo-no-sekku).

  • How to eat

    Steam or boil well-washed spring onions in a steamer to soften them, cut them into suitable lengths and dress them with vinegared miso, a mixture of ground sesame seeds, miso, sugar and vinegar. It is said that the sweeter the spring onion, the better it goes with Negi-nuta, and spring onions with a distinctive sweet flavour, such as Shimonita spring onions, are also suitable. Vinegar may also be poured over the spring onions before dressing to make them softer and tastier.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is made and enjoyed by every household.

RECIPE

Ingredients (4 portions)

  • green onion 5 stalks
  • fu to taste
  • [Seasoning] Ground sesame 1 tbsp.
  • [Seasoning] Sugar 2 tbsp.
  • [Seasoning] white miso 1 tbsp.
  • [Seasoning] Vinegar to taste

How to cook

  • 1. Cut green onion into thin diagonal slices.

  • 2. Boil 1 in boiling water for 2 to 3 minutes. Drain in a colander, squeeze out the water and let cool.

  • 3. Add fu and leeks, which have been rehydrated and torn into bite-size pieces, to [seasonings]. Mix to taste, but the sweeter the better.

provider : "Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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