Neginuta (Green Onion Nuta) ｜ Our Regional Cuisines
RECIPE
Ingredients (makes four servings)
- Fukaya green onions 3 (360g)
- Thread kamaboko (you can also use store-bought or crab kamaboko) 30g
- (Dressing) white sesame seeds (you can also use pre-ground ones) 20g
- (Dressing) white miso 20g
- (Dressing) vinegar 2／3 tablespoons
- (Dressing) sugar 1 tablespoon
- (Dressing) Western mustard (powder) 0.7g
How to cook
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1. Slice the green onions thinly and diagonally.
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2. If using carb kamaboko, cut it finely, and if using kamaboko, cut it into thin strips.
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3. Grind the sesame seeds. (If using pre-ground sesame seeds, just use as they are.)
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4. Combine all dressing ingredients except the vinegar and stir together over a low heat. When the sugar has dissolved, take off the heat and add the vinegar.
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5. Steam the green onions.
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6. When both the green onions and the dressing have cooled, toss them together with the ground sesame seeds.
provider : Norie Sasaki of the Soka City Dietary Habits Improvement Promotion Committee Council
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
