Try our specialty products
Try our specialty products
In this section, we showcase seasonal Fukushima products, recipes, unique ways to enjoy Fukushima food from our producers, and some of the beloved comfort foods of the local people.
A favorite of Iwaki green onion grower Kazunori Sakamoto!
Grilled green onions
Ingredients
Half or whole green onion
■ Flavorings
Dash of cooking oil
Soy sauce to taste
Sprinkle of dried bonito flakes
Dash of cooking oil
Soy sauce to taste
Sprinkle of dried bonito flakes
Directions
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1
Briefly rinse the green onion and remove the outer layer. Chop into 4–5 cm pieces.
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2
Lightly coat a pan with sesame or other cooking oil, add the green onion, and heat through.
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3
Continue cooking the green onion over medium heat, turning it repeatedly until the surface is lightly charred. Turn off the heat.
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4
Serve with a few dashes of soy sauce. You can also add dried bonito flakes or your favorite topping if desired.
Hint!
The best thing about Iwaki green onions is how sweet they are. They’ll really pop the flavor of your favorite dishes if you use them as a condiment or add them to a hot pot―but my favorite thing to do with them is just cook them simply and enjoy their flavor on their own. Heating them disperses the spicy flavor compounds and softens them so they’re easy to eat. All these incredible juices come out when you bite into them―it’s something you never forget once you’ve experienced it. You definitely need to try them for yourself.
