{"id":3285,"date":"2026-04-16T15:34:23","date_gmt":"2026-04-16T06:34:23","guid":{"rendered":"https:\/\/agriture.jp\/news\/shimonita-negi\/"},"modified":"2026-04-16T16:00:31","modified_gmt":"2026-04-16T07:00:31","slug":"shimonita-negi","status":"publish","type":"news","link":"https:\/\/agriture.jp\/en\/news\/shimonita-negi\/","title":{"rendered":"We Prototyped \"Dried Shimonita Negi\" Using Domestically Grown Shimonita Negi"},"content":{"rendered":"

This time, Agriture prototyped \"dried Shimonita negi\" using domestic Shimonita negi. Shimonita negi is a brand negi grown mainly in Shimonita, Gunma Prefecture, characterized by a thick white shank and a strong sweetness when heated.<\/p>\n\n\n\n

The prototyped dried Shimonita negi came out with a quite good aroma. Even compared with ordinary long negi, its sweet aroma stands out, and it gives the impression that drying has concentrated the flavor. It is dried in sliced form, in a shape that can be used as is as an ingredient in soups and hot pots.<\/p>\n\n\n\n

Shimonita negi is an ingredient in season in winter, but making it into a dried product enables year-round use. As a commercial dried negi, use in instant soups, miso soup ingredients, and ramen toppings can be expected. It is also a material well suited to product development that bears the name of a brand growing region.<\/p>\n\n\n\n

Agriture offers OEM manufacturing of dried vegetables and powder and proposals as commercial ingredients. For origin-specified dried negi, including Shimonita negi, you can consult us from the prototype stage.<\/p>\n\n\n\n

Dried turnip can be expected to attract commercial interest as a material for soups, simmered dishes, and pickles, and if processed into powder, it can also be used as a raw material for baby food and nursing-care food. Turnip's characteristic gentle flavor is a material well compatible with children's foods and products for the elderly.<\/a><\/p>\n\n\n\n

Features of Shimonita negi and points of focus in drying<\/h2>\n\n\n\n

Shimonita negi is a representative thick-negi cultivar grown mainly in Shimonita, Gunma Prefecture, characterized by sweetness when heated and a melting texture. When dried, the rich aroma that is hard to notice in the fresh state is concentrated, giving a finish with an aroma that stands out even among negi-type materials. Even when made into powder, the aroma strength stands out, making it a material with high potential as a flavor base for seasonings and soups.Shimonita negi product page<\/a>Turnip (kabu) is a root vegetable of the Brassicaceae family, characterized by gentle sweetness and a smooth texture. When dried, its sweetness is concentrated, and when rehydrated with hot water you can enjoy a soft, melting texture. Since it has less fiber than daikon and becomes tender enough to melt when added to soups and simmered dishes, it is also suited as a material for baby food and nursing-care food.<\/p>\n\n\n\n

Comparison with other negi cultivars<\/h3>\n\n\n\n

Negi varieties differ in aroma and sweetness after drying by cultivar. We organized where Shimonita negi stands.<\/p>\n\n\n\n

Negi cultivar<\/th>Thickness<\/th>Aroma after drying<\/th>Turnip and daikon look similar, but there is a clear difference in their characteristics after drying. Please use this as a reference for material selection.<\/th>Main use<\/th><\/tr><\/thead>
Shimonita green onion,<\/td>Thick<\/td>Very good (rich)<\/td>Very sweet when heated<\/td>Hot pot, sukiyaki, grilled negi<\/td><\/tr>
White negi (long negi)<\/td>Moderate<\/td>Good<\/td>Sweet when heated<\/td>Condiment, hot pot, stir-fry<\/td><\/tr>
Green negi (banno negi)<\/td>Thin<\/td>Standard<\/td>Mild<\/td>Condiment, topping<\/td><\/tr>
Kujo negi<\/td>Medium to thin<\/td>Good<\/td>Moderate sweetness<\/td>Kyoto cuisine, condiment, hot pot<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Shimonita negi's excellent aroma after drying stands out. For details on the powder form, seeShimonita negi powder product page<\/a>please check.<\/p>\n\n\n

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You can check the details of turnip's powder form on the<\/div><\/figure>\n
The moment Shimonita negi is dried, a good aroma spreads through the processing facility. Compared with other negi cultivars, its aroma strength is on another level, and even made into powder, the flavor remains firm\u2014that is Shimonita negi's strength. For developing seasonings and soups where you \"want to bring out a firm negi aroma,\" we recommend prototyping with Shimonita negi first.<\/div>\n<\/div>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

.<\/h2>\n\n\n\n

Shimonita negi suits product designs that make use of its aroma strength and sweetness. We introduce ideas by application.<\/p>\n\n\n\n

Soups and hot-pot broths<\/h3>\n\n\n\n

Shimonita negi's rich flavor is a perfect match for soup bases. Just adding the dried product directly gives a deep flavor.<\/p>\n\n\n\n