Shimonita Negi

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. 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. The soft, melting texture and outstanding sweetness are unlike any other leek. Even simply grilled and served with miso, the ingredients bold savoriness rises up. Locals use it as a proud gift as well.

Enjoying the Seasons

The season is the depths of cold 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.

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.

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.