Kujo green onion is a traditional vegetable that represents Kyoto and is regarded as one of the longest cultivated green onions in Japan. Its origins are said to date back to the year 711, when it was transplanted from the Osaka area to Kyoto. It later came to be known as Kujo green onion after being cultivated around what is now the Kujo area in southern Kyoto.
The most distinctive feature of Kujo green onion is its unique natural viscosity, created by the temperature differences of the Kyoto basin. This viscosity contains concentrated sweetness, aroma, and umami, which become more pronounced when heated. It has little sharp pungency, a soft mouthfeel, and a refined sweetness that lingers on the palate, qualities that set it apart from other green onions. Ring cut and chopped Kujo green onion can be used not only as a garnish but also as an ingredient that brings aroma and sweetness throughout a dish. In miso soup and hot pot dishes, heating enhances the natural viscosity, adding gentle richness to the broth. It is also well suited for stir frying and grilling, where cooking with oil brings out its sweetness and a subtle roasted aroma.
Kyoto Kitchen offers this Kujo green onion in a convenient frozen format, allowing professional kitchens to consistently express the aroma and flavor of Kyoto cuisine throughout the year, regardless of season.
