🍱 Hitomoji no Guruguru (Green onion with Vinegar miso)

It is said that during the reign of the 6th lord of the Higo domain, Hosokawa Shigekata, when the domain's finances were in trouble and austerity measures were implemented to rebuild, "Ichimonji" green onions were conceived as an inexpensive and delicious accompaniment to sake, serving as a snack. "Hitomoji" is another term for "Wakegi" green onions, derived from the appearance of the planted green onion resembling the character "Hito" (person). Another theory suggests that it originates from the term "Hitomoji kusa," which referred to green onions as a single character "ki" in the language of the court ladies during the imperial era. In Kumamoto prefecture, "Hitomoji" green onions are known for the distinctive bulge at the white part, making them a unique local product. "Guruguru" refers to wrapping the green leaves tightly around the white part of a briefly boiled "Hitomoji", using the white part as the axis. When you cut the tips of the wrapped leaves with your fingers, a sticky liquid comes out, which is used to seal the end of the roll. By tightly wrapping them in this way, it creates a crunchy texture when bitten into, allowing you to enjoy the unique aroma and sweetness. Though a simple dish made solely with "Hitomoji ", it becomes a delicacy when topped with vinegar miso or spicy miso. You can enjoy plenty of nutrition from the rich "Hitomoji" green onions. The peak season for "Hitomoji", which have been cultivated since the Edo period, was originally in spring. However, due to increased demand for year-round availability as a local specialty, efforts such as improving varieties have extended the cultivation period.