Stem Vegetables

TOKYO NEGI, also known as Long Green Onion, often leads to the question: Is it different from leeks? While similar in appearance and sweetness when cooked, TOKYO NEGI sets itself apart with a distinctive aroma and a hint of spiciness. This spiciness derives from compounds similar to those found in garlic and onions, renowned for their antibacterial properties and ability to purify the blood. The green leaves are a powerhouse of vitamin C and beta-carotene, making them excellent for both garnishing and adding a nutritious boost to stir-fries.

The flavor of TOKYO NEGI's white portion can vary significantly with different cooking methods. Slicing it along its fibers brings out its inherent sweetness, while a crosswise cut tends to reveal its spicier side. For a straightforward and tasty experiment, try pairing it with chicken on skewers for a barbecue – it’s a delightful method to acquaint yourself with the unique taste of TOKYO NEGI.

At Suzuki Farm, our cultivation window for TOKYO NEGI spans from August to March. It demands patience, with the fastest growth cycle lasting 8 months and the longest extending to a year from seeding to harvest, marking a stark contrast to other vegetables that complete their cycle within 2 to 6 months. Given its lengthy growth period and susceptibility to weather fluctuations, TOKYO NEGI often becomes a focal point of our business strategies. Nonetheless, we view TOKYO NEGI as a cornerstone of our farm's identity and are committed to enhancing its consumption. Through this, we aim to refine our cultivation techniques, making the process more efficient and sustainable.