Hanegi, or green onion, is generally grown in western Japan. One variety of hanegi called “Kujo-negi” from Kyoto is especially famous in Japan. Unlike Tokyo negi, hanegi is mostly green and edible from the root to the tip. It is soft and has a distinct aroma special to green onions. It is perfect for stir-fry, miso soup, or condiments.
At Suzuki Farm, Tokyo negi’s seeds are used to grow hanegi. We pay close attention to the growth process and harvest at the perfect timing when they are mostly green. We constantly check the growth so they do not grow too thick.