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  7. Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)

Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce) ｜ Our Regional Cuisines

  • Okayama Prefecture

    Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)

Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)

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  • Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)
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    JA ZEN-NOH (The National Federation of Aguriclutual Cooporative Association) Okayama

  • Kinira-no-Ohitashi (Boiled Yellow Chives in Ponzu Soy Sauce)
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  • Main lore areas

    Okayama City, Akaiwa City

  • Main ingredients used

    Yellow Chives

  • History/origin/related events

    Ki Nira is a specialty of Okayama Prefecture which accounts for 70% of the national production. It is said to have been cultivated circa 1872 in the Musa and Tamagashi areas of Okayama City. Through a unique cultivation method called "light shielding cultivation," which sunlight is blocked, it takes on a vibrant pastel yellow color. In addition to the inherent sweetness of chives, its fibers are soft enough to be enjoyed raw. Originally, it was discovered during the process of covering chives to soften them for cultivation. The positive reviews of its taste led to its popularity. Subsequent research in the late 1970s further expanded its production. Today, it is recognized as a brand vegetable of Okayama Prefecture.
    One popular way to enjoy its crisp texture, gentle aroma, and sweetness is by preparing "ohitashi," a dish where salt-boiled yellow chives are seasoned with soy sauce to bring out their unique flavors.

  • Opportunities and times of eating habits

    Yellow chives can be eaten throughout the year, but they are most tender in February, allowing you to experience the unique crispy texture of yellow chives.

  • How to eat

    Boil yellow chives briefly with salt, then mix with your preference of sesame oil, salt, soy sauce, etc. You can also add ground sesame seeds or red pepper flakes if desired.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is eaten regularly in households. JA ZEN-NOH Okayama, taking the lead, registered February 12th as "Yellow Chive Memorial Day" and is promoting the preservation and passing on of yellow chives through events like the "Yellow Chive Festival" at local markets and the development of recipes using yellow chives.

RECIPE

Ingredients (4 servings)

  • Yellow chives 2 bunches
  • Ponzu (citrus-based soy sauce) As needed
  • Bonito flakes As needed
  • Red pepper As needed

How to cook

  • 1. Quickly blanch the yellow chives until they have a crisp texture.

  • 2. Soak them in cold water, remove excess water, and cut them to a suitable length.

  • 3. Sprinkle bonito flakes and red pepper flakes, then season with ponzu sauce to complete.

provider : JA ZEN-NOH (The National Federation of Aguriclutual Cooporative Association) Okayama

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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