Kujō negi

Kujō negi (九条葱, also written 九条ねぎ or 九条ネギ) is a Japanese green leaf onion (Welsh onion) variety and a protected regional vegetable brand from Kyoto Prefecture. It is officially designated by the Kyoto Prefectural Government as a 'Kyoto Traditional Vegetable' (京の伝統野菜). The name derives from the Kujō district in Minami Ward, Kyoto City, where high-quality leaf onions were cultivated during the Edo period. In Kyoto, the word 'negi' generally refers to this Kujō negi, while white onions (negi with deep roots) are distinguished as 'Tokyo negi'. The Kujō negi is a leafy green onion (ao negi) with a long, soft green leaf. It is rich in carotene and vitamin B. There are two main lines: the Asagi-dane (浅黄種), a thin, tillering type also called 'Kujō hosonegi', harvested from summer to early autumn; and the Kuro-dane (黒種), a thick type also called 'Kujō futonegi' or 'Kyoto Kujō futonegi', with dark green leaves that grow to about 2 cm in diameter and 1 m in length, harvested mainly in winter but available year-round. The Kuro-dane is the type most commonly known as Kujō negi. Its sweetness increases after frost, making winter its natural peak season. Cultivation has a very long history; records suggest it began around 1,300 years ago during the Wadō era. It is mentioned in classical texts such as the Shoku Nihonkōki and Engishiki. The soil south of the ancient capital, rich in organic matter, and the relatively windless climate of the Kyoto Basin were well suited to growing leaf onions. During the Edo period, onions from the Kujō to Kamitoba area were considered the highest quality and were regarded as the 'yokozuna' of Kyoto vegetables. Today, Kujō negi is grown throughout Kyoto Prefecture, with major production areas including Yagi in Nantan City, and the Tango region (Fukuchiyama, Kayo, Nodagawa, Ine, Kumihama). JA Kyoto promotes the brand, emphasizing cultivation history records, reduced pesticide and organic farming, and stable supply. The crop area in Kyoto Prefecture was about 200 hectares in fiscal 2013, a 27% increase from fiscal 2008, partly driven by the popularity of ramen. The vegetable is used in a wide range of dishes, including hot pots, simmered dishes, aemono, negiyaki, and as a condiment for udon, somen, and ramen.

The history of Kujō negi is extremely old. According to tradition, its roots trace back to onions transplanted from Naniwa (present-day Osaka) around the time of the founding of Fushimi Inari Shrine. The Shoku Nihonkōki (続日本後紀) records that mizugi (water onion) was cultivated in Kujō Village, and the Engishiki (延喜式) describes cultivation methods. Records suggest cultivation began around 1,300 years ago during the Wadō era. The ancient capital sloped gently from north to south, and the Kujō area in the south was blessed with soil rich in organic matter suitable for vegetable production. The relatively windless climate of the Kyoto Basin was also well suited to growing leaf onions, which are easily knocked over by wind. A legend tells that when Kōbō Daishi (Kūkai) was chased by a giant serpent, he hid in an onion field and escaped danger. Because of this, farmers around Tō-ji temple would not enter onion fields on the 21st, the day of Tō-ji's ennichi (Mieku), and would not eat onions that day. It is also said that a negi bōzu (onion flower) was placed atop Tō-ji's five-story pagoda in connection with this. During the Edo period, onions from the Kujō to Kamitoba area were evaluated as the highest quality and were regarded as the 'yokozuna' of Kyoto vegetables. The name 'Kujō negi' is said to have been given because high-quality onions were cultivated around Kujō during the Edo period. After the introduction of greenhouse cultivation, Kujō negi came to be grown throughout Kyoto Prefecture. Current major production areas within the prefecture include Tōtō in Yawata City (Kyoto Yamashiro Agricultural Cooperative), Yodo and Kuze in Kyoto City (Kyoto Chūō Agricultural Cooperative), Yagi in Nantan City, and Kumihama in Kyōtango City (Kyoto Agricultural Cooperative). In addition to its establishment as a brand vegetable, the recent popularity of ramen has expanded consumption, and the planted area has been increasing. In fiscal 2013, the planted area in Kyoto Prefecture was about 200 hectares, a 27% increase from fiscal 2008. JA Kyoto promotes the brand through its 'Kyō no Sanpin Zukan' (Kyoto Product Encyclopedia) initiative, which aims to convey the appeal of products centered on Kyoto vegetables, raise interest in representative local products, and promote branding. The organization emphasizes recording cultivation history, thorough reduced-pesticide and organic farming, and stable supply. Future challenges include securing new producers to expand production areas.

• Cultivation begins around the Wadō era, approximately 1,300 years ago.

• Recorded in Shoku Nihonkōki as cultivated in Kujō Village.

• Cultivation methods described in Engishiki.

• Edo period: onions from Kujō to Kamitoba area regarded as highest quality, 'yokozuna' of Kyoto vegetables.

• Designated as 'Kyoto Traditional Vegetable' by Kyoto Prefecture.

• Fiscal 2013: planted area in Kyoto Prefecture about 200 hectares, up 27% from fiscal 2008.

Premium traditional Kyoto vegetable brand, designated 'Kyoto Traditional Vegetable', known for sweetness, tenderness, and aroma.

• Kujō hosonegi (Asagi-dane)

  Thin, tillering leaf onion, light green, early maturing, heat tolerant, shipped summer to early autumn.

• Kujō futonegi (Kuro-dane)

  Thick leaf onion, dark green, leaves grow to about 2 cm diameter and 1 m length, cold tolerant, winter peak but year-round.

1. 1JA京都【京野菜】九条ねぎjakyoto.com
2. 2九条葱 - Wikipediaja.wikipedia.org
3. 3Kujō negi - Wikidatawikidata.org