Bokeshirazu Negi is a variety of Japanese green onion grown in Aomori Prefecture. It is particularly popular during the colder months and is an excellent ingredient for Japanese hot-pot dishes.
The name comes from the variety’s distinctive appearance. The bright green leaves and white stalk have a clear, sharply defined boundary, giving the onion a clean and attractive appearance.
The Towada area of Aomori is one of the prefecture’s major green onion-producing regions and accounts for approximately 70–80% of the annual distribution volume of Bokeshirazu Negi. The area is well known for producing high-quality Japanese green onions.
Bokeshirazu Negi has thick, firm, yet tender stalks. It contains relatively little pungency and has a naturally sweet flavor. When heated, its sweetness becomes even more pronounced, making it especially delicious in soups and hot pots.
The onion is also valued for its mineral content and distinctive texture. It offers a satisfying, slightly coarse bite when fresh, while cooked pieces develop a soft, almost melt-in-the-mouth texture. These qualities have earned Bokeshirazu Negi a strong reputation in terms of both flavor and quality.
Japanese green onions are broadly divided into two types according to the part that is mainly eaten. Leaf onions, commonly found in western Japan, are primarily grown for their green leaves. In contrast, long white onions, traditionally cultivated in eastern and northern Japan, are grown mainly for their long, pale-white stalks.
Aomori mainly produces the long white type. During cultivation, farmers repeatedly carry out a traditional technique known as tsuchiyose, in which soil is carefully mounded around the growing plants. This blocks sunlight from reaching the lower part of the stalk and encourages the development of a longer, tender white section.
This traditional cultivation method helps produce Bokeshirazu Negi with its long white stalk and clearly defined transition between green and white. It also contributes to the tender texture and mild, sweet flavor for which the onion is known.
Because its sweetness increases when cooked, Bokeshirazu Negi is particularly well suited to winter hot pots, soups, grilled dishes, and other warm Japanese meals. Tasting this local specialty is a simple and delicious way to experience the agricultural traditions of Aomori.