One of Shimonita’s best-known agricultural specialties is Shimonita-negi, a type of Japanese long onion only available fresh for a short time in the middle of winter.
Like many of Shimonita’s crops, the vegetable is well suited to the area’s alkaline soil.
The Shimonita-negi is thicker and shorter than other long-onion varieties grown in Japan and is considered by many to be “the king” of long onions (negi).
An Edo period (1603–1867) document states that Shimonita-negi were so delicious and prized by the local daimyo lord that one buyer was willing to pay any amount to have them delivered as soon as possible. It is also sweeter than most other varieties, especially when cooked.
During winter, local inns and eateries often serve sukiyaki, a hotpot containing thinly sliced meat and vegetables, including Shimonita-negi.
Various products made with Shimonita-negi, ranging from negi-infused miso paste to negi-flavored rice crackers, are available at local shops