Shimonita negi

Shimonita negi (下仁田ネギ) is a traditional variety of Japanese bunching onion (Welsh onion, Allium fistulosum) grown in and around Shimonita Town in Kanra District, Gunma Prefecture, Japan. It is a non-tillering, single-stalk type with a short, thick, squat shape: the white leaf-sheath portion is typically 15–25 cm long and 2.5–6 cm in diameter. Eaten raw it is extremely pungent, but when heated its pungency-producing enzymes are deactivated and its natural sweetness and soft, gelatinous texture emerge, making it a prized ingredient for winter sukiyaki and hot-pot dishes. The variety has been cultivated in the region since at least the Edo period, when it was sent as a gift to feudal lords — a history reflected in its nickname tono-sama negi ("lord's leek"). The name "Shimonita negi" is attributed to the botanist Tomitaro Makino, who named it Onion fistulosum var. shimonitanegi. The oldest known written record is a letter dated the 8th day of the 11th month of the 2nd year of Bunka (1805), in which an official of a shogunal retainer asked a village headman to urgently send 200 negi regardless of transport cost. It was exhibited at the 1871 World Exposition in Tokyo and gained further fame; in the Taisho era cultivation shifted from mountain areas to flatter land such as the Mayama district, which became the main production area. In 1934 it was offered to the Imperial Household by leading farmers and was celebrated in the local karuta card game with the phrase "negi to konnyaku Shimonita meisan" ("leeks and konjac are Shimonita's specialties"). After World War II, breeding work from 1952 restored it as a fixed variety, and production grew markedly from 1975 onward, driven by rice-production adjustment, rising demand for traditional vegetables at high-end restaurants, and demand for year-end gifts. Today Shimonita negi is grown mainly in the Mayama district of Shimonita and in the western part of Tomioka City, where the gravelly clay soil, good drainage, and average annual temperature of around 12°C suit its cultivation. The main cultivated lines are the Naka-daruma line in Mayama and the Nishinomaki line in Nishimaki. Seeds are obtained through JA, and cultivation is entrusted to specialized farmers to preserve the variety's distinctive qualities. The harvest season runs from late November to January, and the flavor is said to improve after the crop is exposed to frost. Shimonita Town has designated November 23 as "Shimonita Negi Day" and promotes the vegetable through harvest experiences and a local recipe booklet, while the Shimonita Negi Association (certified by the town) works to protect and promote the brand.

The origin of Shimonita negi — when and from where it came to be cultivated in this area — is not well understood. A 1993 paper based on isozyme amino-acid sequences placed its genetic distance close to the Kaga variety, which entered northern Japan from western China. A 2022 paper classified Shimonita negi within the Kaga lineage, with the Nishinomaki line of Shimonita negi close to the Kaga variety in the phylogenetic tree, while the Naka-daruma line was somewhat more distant. The name "Shimonita negi" was given by the botanist Tomitaro Makino, who named it Onion fistulosum var. shimonitanegi (also referred to as Onebuka or Shimonita negi), and it has been traded under this name in markets since. The current place of origin (seed stock plot) is the field of Chotaro Sato in Koideya, formerly Nishimaki Village. The oldest record concerning Shimonita negi is a letter preserved by an old family that served as headman supervisors for 16 villages in Kanra and Usui districts. An official under a shogunal retainer in Edo wrote to the headman on the 8th day of the 11th month of the 2nd year of Bunka (1805), asking him to urgently send 200 negi regardless of transport cost. This shows that by at least this time Shimonita negi was cultivated and prized. It was also presented to the shogunate so that the shogun in Edo could taste it, and its flavor was reputed even in the kitchen of the shogun's steward. Some literature says this is why Shimonita negi is also called tono-sama negi ("lord's leek"), but according to Satoru Watanabe there is no such record. Tetsuo Satomi suggests the name came from daimyo of the present Gunma area giving Shimonita negi to daimyo with whom they were friendly in Edo. The name tono-sama negi also carries the meaning of "the lord among leeks." The name "Shimonita negi" is said to date from the Meiji era, when it was used for local souvenirs and year-end gifts. In 1871 (Meiji 4) it was exhibited at the World Cultural Exchange and Civilization Import Exposition held in Tokyo and gained fame. In 1873 (Meiji 6), Japanese silk thread was exhibited at the Vienna World's Fair, and this prompted people connected with the Tomioka Silk Mill to visit; Shimonita negi was used as year-end gifts and souvenirs for those people. In the Taisho era, cultivation areas shifted from the mountains to flatland areas such as the Mayama district, and breeding progressed, making this district the main production area. In 1934 (Showa 9), leading farmers presented it to the Imperial Household, and it became better known through the local karuta card phrase "negi to konnyaku Shimonita meisan." Accordingly, the Gunma Prefectural Agricultural Experiment Station tried growing it in Maebashi but failed; even bringing Shimonita soil to Maebashi produced the same result. The Nagano Prefectural Agricultural Experiment Station also tried, but the plants grew too much and their leaves became hard as sticks, inedible. After World War II, breeding efforts began in 1952 (Showa 27) and over five years the variety was restored as a fixed variety. From 1975 onward, production of Shimonita negi increased markedly. Behind this were rice-production adjustment, growing demand for traditional vegetables at high-end restaurants, and increased demand as year-end gifts. Today Shimonita negi is grown not only in its original area but also in other regions, though it was originally cultivated in Kanra District, including Shimonita Town, and Tomioka City in western Gunma Prefecture. The town has designated November 23 as Shimonita Negi Day and promotes the brand through harvest experiences and a recipe booklet, while the town-certified Shimonita Negi Association works to protect and promote it.

• 1975

  Production of Shimonita negi began to increase markedly.

• 1952

  Breeding efforts began to restore the variety as a fixed variety, completed over five years.

• 1934

  Presented to the Imperial Household by leading farmers; featured in the local karuta card phrase 'negi to konnyaku Shimonita meisan'.

• 1873

  Used as year-end gifts and souvenirs for people connected with the Tomioka Silk Mill after Japanese silk was exhibited at the Vienna World's Fair.

• 1871

  Exhibited at the World Cultural Exchange and Civilization Import Exposition in Tokyo, gaining fame.

• 1805

  Oldest known record: a letter dated the 8th day of the 11th month of Bunka 2 asks a headman to urgently send 200 negi.

• Shimonita Town designated November 23 as Shimonita Negi Day.

A premium traditional regional vegetable (dentō yasai) positioned as a winter luxury ingredient and gift item, protected and promoted by Shimonita Town and the town-certified Shimonita Negi Association.

• Fresh Shimonita negi

  Non-tillering single-stalk Welsh onion with thick, short white sheath, harvested late November to January.

• Shimonita negi seedlings and seeds

  Seeds obtained through JA and supplied to specialized contract farmers.

• Processed Shimonita negi products

  Local gift and souvenir products using Shimonita negi.

1. 1下仁田町ホームページ ： 下仁田ネギtown.shimonita.lg.jp
2. 2下仁田ネギ - Wikipediaja.wikipedia.org
3. 3Shimonita negi - Wikidatawikidata.org