Hitomoji no Guruguru (Green onion with Vinegar miso) ｜ Our Regional Cuisines

1. Cut off the roots of "Hitomoji" green onion and wash well.

2. Fill a pot with plenty of water, add 1 tsp. of salt, and bring it to a boil. Once boiling, add the "Hitomoji" green onions, starting from the root end, and boil them briefly until they reach the desired firmness. Adjust the cooking time according to your preference.

3. After boiling, drain them in a colander. Then, cool them down with cold water and squeeze them firmly to remove excess moisture.

4. Fold the top 5cm of the white part and wrap the green leaves tightly around it, using the white part as the core. Take care to wrap each one meticulously to ensure uniform thickness and size, which enhances both appearance and texture.

5. Mix [seasoning A] to make vinegar miso and serve it as a condiment. It's also delicious with options like "Karashi" spicy vinegar miso or "Ume" (=plum) miso, according to your preference.