🍱 Negi nuta

One of the specialities produced in Gunma Prefecture is spring onions. While Nefuka and Jyoshu spring onions are also produced, the most widely recognised is probably Shimonita spring onions. It is said that the Shimonita spring onion began to be produced in the Edo period (1603-1868) and is also known as 'Tonosama spring onion', as the spring onions were presented at the request of the feudal lords of Edo. Characteristics include a maximum thickness of 4-5 cm and a short length of 15-20 cm. They are even used as gifts for year-end and mid-year gifts. Negi-nuta, a local dish using spring onions, is popular in Gunma, where these tasty and unique spring onions are grown. The dish is made by mixing cooked spring onions with vinegared miso paste. A similar dish called 'Nutaae', which combines spring onions with dried squid and mashed tofu, also exists.