Shimonita Negi

(Negi onion; Kaga negi) The farming area around the town of Shimonita in central Japan is famous for a special type of bulbless onion known as kaga negi. As soil is hilled up against the base of the plants, a thick white base develops. Only one base forms per plant, which is an desired trait of this traditional variety. The bases are chopped and grilled, or added to dishes such as Japanese hot pot, sukiyaki, ohitashi, and kushiyaki, or fried in batter as tempura. Or simply use them as you would leeks. Sow in spring and transplant seedlings in rows in early summer. Harvest in late fall or the following season. 120-140 days.