This Japanese onion variety, which was named after the place Shimonita, is botanically related to the spring onion but forms thick scapes similar to leek. It belongs to the green onions (Allium Fistulosum) and is also known as 'Queen of the Negi Onions' in Japan due to its mighty volume. It's used as a vegetable, not as a root spice. When cooking or frying, it unfolds an especially sweet taste which is especially appreciated for the preparation of Sukiyaki and Tempura. The seeds, which can be harvested from July, are suitable as a spice and can be ground like peppercorns.
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