Shimonita Negi: Winters Concentrated Sweetness

Said to reach its true flavor only in the limited soils of Shimonita town in Gunma, this leek is known for its thick, short white stalk. The white part runs roughly 15 to 25 centimeters long, and thick ones exceed five centimeters across, so squat that, having been presented to the shogunate in the Edo period, it is also known as the lord leek. Sharp when raw, it turns meltingly sweet once cooked, a specialty that graces the winter table.

Highlights

Its real worth shows in hotpot and sukiyaki. When heated, the enzyme that makes the pungent compounds stops working and the gelatinous inside melts, bringing out its natural sweetness. The soft, melting texture and outstanding sweetness are unlike any other leek. Even simply grilled and served with miso, the ingredient bold savoriness rises up. Locals use it as a proud gift as well.

Enjoying the Seasons

The season runs from mid-November to late February, the cold of winter. Exposure to frost is said to deepen the sweetness, making the coldest weeks the best time to eat it. Around a hotpot at the year-end holidays, that sweetness becomes a special treat. Added to a Joshu beef sukiyaki, it lets you enjoy the bounty of a Gunma winter on one plate.

Access and Basic Information

At eateries and farm stands near Shimonita Station on the Joshin Line, you can seek out dishes or the fresh leek in season. Local product shops also carry it, making it a good souvenir. Because the season is limited to winter, visiting from around November to February is surest if you are after the fresh leek.

Practical Travel Notes

• Growing and serving area: the region centered on Shimonita town. Eateries, farm stands, and product shops near Shimonita Station on the Joshin Line handle dishes and the fresh leek.
• Season guide: roughly mid-November to late February. The coldest weeks after frost are said to be the sweetest.
• How to eat: hotpot, sukiyaki, and grilled leek are standard. Since its charm is the sweetness that melts on heating, cooked dishes suit it.
• Takeout: in season you can buy the fresh leek as a souvenir, also cherished as a gift.
• Nearby spots: Shimonita is also a konnyaku-producing area, and the World Heritage Tomioka Silk Mill is nearby, so you can visit alongside industrial heritage sightseeing.

A Quick Tip

Simple grilling is best. Crisp the surface and let the center turn soft, and you can savor the natural sweetness of Shimonita negi to your heart content.

Practical Information for Your Visit

• Harvest season: According to the Gunma Prefecture Western Agriculture Office, the seeds are sown in the autumn of the previous year, harvesting begins in late October as temperatures fall, and the peak comes in December. The cold reduces the water content and increases the sugars and water-soluble proteins, and that is what produces the famous sweetness and melting texture.
• Growing areas: Shimonita Town is the main producing area, but the leeks are also grown in Yoshii-machi in Takasaki City, Fujioka City, Tomioka City, Annaka City and Kanra Town.
• Public facility where you can buy them: Roadside Station Shimonita (3766-11 Mayama, Shimonita-machi, Kanra-gun / TEL 0274-82-5858). The local products hall is open 8:30-18:00 and closed on the 2nd Tuesday of each month (the following day when that Tuesday is a public holiday). Shimonita negi go on sale at a special counter from November 1, and the station stays open every day through November and December. Gift boxes in the green cartons of the Shimonita Negi no Kai are handled from December 1.
• Points to note: After 17:00 the growers come to collect their leeks, so stock on the shop floor runs low. Visiting earlier in the day is the surer bet.

Note: Opening hours and prices vary from one establishment to another.

(Sources: Gunma Prefecture, Farming and Rural Communities of Western Joshu: Shimonita Negi; official website of Roadside Station Shimonita; official Shimonita Town website)

Information Sources

This article is compiled from tourist information provided by Shimonita Town and Gunma Prefecture together with information published by the individual establishments. Prices and product details are subject to change, so please check the official information of each establishment for details.

Sightseeing Checklist

• Budget guide: A bundle of leeks costs from a few hundred yen, and dishes such as sukiyaki are another option
• Where to eat it: Direct sales outlets and souvenir shops in Shimonita Town, and restaurants across the prefecture
• Recommended time of day: The season is winter, when hot pots and sukiyaki are most welcome
• Avoiding the crowds: Direct sales outlets are popular in season, so the morning is the time to aim for
• Enjoy it together with: Shimonita konnyaku, sukiyaki made with Joshu beef, and the Arafune Cold Storage