# Neginuta (Green Onion Nuta) ｜ Our Regional Cuisines

**Cuisine Name**: Neginuta (Green Onion Nuta)

**Region**: Our Regional Cuisines

## Main Lore Areas
Fukaya City,Prefecture-wide

## Main Ingredients Used
Green onion

## History, Origin, and Related Events
Saitama Prefecture produces a whopping 50,600 tons of green onions, making it the second biggest producer of green onions in all of Japan (Ministry of Agriculture, Forestry, and Fisheries, (2020 Annual Production, Crop Survey (Vegetables))). With the nation’s largest 2,230 square meters of cultivated land dedicated to green onions, they’re certainly one of Saitama Prefecture’s leading local produces. Summer green onions are grown in cities such as Koshigaya, Yoshikawa, and Misato in the southeastern side of the prefecture, while winter green onions (aka Welsh onions) are grown in Fukaya, which is on the northeastern side; “Fukaya green onions” in particular have become a brand of their own. Fukaya uses green onions in many dishes such as negiyaki pancakes, which truly bring out the flavor of green onions, or shiraae salad, nanbanzuke marinated meat, etc. Green onions are especially indispensable in niboto, a noodle dish that is part of Fukaya’s regional cuisine. Neginuta is another dish using green onions which is a must at all celebrations. Winter green onions in particular have a mouthfeel that heightens the sweetness of any dish and pairs deliciously with the flavors of vinegared miso, creating an exceptional taste. Neginuta has traditionally been brought out at celebrations to subtly indicate to guests that “the event is going to end soon.”

## Opportunities and Times of Eating Habits
“Neginuta“ is both a dish eaten in everyday home cooking and a dish served to guests during celebrations such as weddings. It is particularly often brought out as the closing dish of an event. In Fukaya, the 23rd of November has been declared “Fukaya Green Onion Appreciation Day” during which many events are held where people gift a bouquet of green onions, rather than flowers, to people they feel grateful towards.

## How to Eat
Fukaya green onions are cut into 3cm long strips, steamed until soft, then drained and cooled. Sesame seeds are toasted in a frying pan, then pounded with a pestle and mortar. The ground sesame seeds are combined with sugar, miso, and vinegar, and then used as a dressing for the green onions who have now lost all their liquid. It’s also delicious with added squid or fish cakes.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)The dish is generally made at home, but can also be eaten in restaurants within the prefecture. Recent years have even seen the dish included in school lunches in a bid to ensure that the regional dish will be handed down to the next generations.

## Ingredients
- Fukaya green onions: 3 (360g)
- Thread kamaboko (you can also use store-bought or crab kamaboko): 30g
- (Dressing) white sesame seeds (you can also use pre-ground ones): 20g
- (Dressing) white miso: 20g
- (Dressing) vinegar: 2／3 tablespoons
- (Dressing) sugar: 1 tablespoon
- (Dressing) Western mustard (powder): 0.7g

## Recipe
1. 1. Slice the green onions thinly and diagonally.
2. 2. If using carb kamaboko, cut it finely, and if using kamaboko, cut it into thin strips.
3. 3. Grind the sesame seeds. (If using pre-ground sesame seeds, just use as they are.)
4. 4. Combine all dressing ingredients except the vinegar and stir together over a low heat. When the sugar has dissolved, take off the heat and add the vinegar.
5. 5. Steam the green onions.
6. 6. When both the green onions and the dressing have cooled, toss them together with the ground sesame seeds.

## Provider Information
provider : Norie Sasaki of the Soka City Dietary Habits Improvement Promotion Committee Council

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