Yatabe Negi

Yatabe Negi
※提供元:福井放送株式会社 報道制作局

Registration Number 15
Name of the GI Yatabe Negi
Class Vegetables/
Cereal grains/Pulses
Date of Protection 2016/09/07
Producing Area Fukui Prefecture
Yatabe, Obama City,in Fukui Prefecture
Applicant – Name and Address

Yatabe Negi Production Union

25-7-1 Yatabe, Obama City, Fukui Prefecture

Producing Area

 Yatabe Negi produced in Yatabe, Obama City, Fukui Prefecture, is a green onion with a soft flesh and a unique shape where the soft and white part bend like a fishhook by twice replantation. Yatabe Negi is said to be a strain which developed from varieties of Kujyo, and the soft, white part is short, about 12 to 15 cm. It is a type where both the leaves and soft white center are edible, and one green onion divides into two or three stems as it grows. The leaves spread out sideways and have a light color, and the flesh is soft. As for its appearance, unlike ordinary green onion from other regions, the soft white part is bent into a fishhook shape.

 A variety that has been cultivated and seeded continuously in Yatabe Village is used to cultivate Yatabe Negi. Traditionally, each producer left 30 to 40 green onions in the field, and seeds were collected in June for the next term's plantation. As explained, only the seeds from Yatabe Village are used for cultivation and nowhere else is the green onion produced.

 The growing period is longer than that of other green onions. Sowing takes place in September of the previous year and the harvest is carried out after October of the following year, so they are grown for about 13 months or more. The first replantation happens around early April, and the second replantation is done in mid-August to early September. In this second transplantation, they are planted at an angle along an oblique surface of a V-shaped groove because the leaf is soft and cannot be planted standing upright. This method bends the soft white part into the shape of a fishhook, softens the part buried in the ground, and gives scallions its unique stickiness and flavorful sweetness.

 According to a local magazine, it is thought that green onions were produced agriculturally in Yatabe Village by at least the early Meiji Period (1870-1880's). Since they became isolated from the Kujyo varieties, and were cultivated there as the present-day variety, they were named Yatabe Negi, taking the name of the region.

 Geographically, the soil of the farmland spreading along the river flowing through Yatabe Village, Obama City is sandy with good drainage, and suitable for growing green onions. Yatabe Negi, which is the native variety in this area, is maintained by the producers who manage the seeds by themselves. The unique cultivation method of planting obliquely at the time of transplantation has been passed down as a tradition of this region.

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