JA Satsunai

Naganegi (a long variety of welsh onion) is another taste from Makubetsu.
[Etto Negi, overwintering welsh onion]
It stores the taste from the earth under the snow. In the Satsunai district, some farmers make Etto Negi, which is shipped in the early spring, in addition to normal Naganegi, which is marketed in autumn. Etto Negi means negi that has overwintered under the snow for a season. While resting in this way, it matures with increasing softness and deepened sweetness. Near the shipping season, producers set up plastic tunnels on the surface of the snow, so that the snow will melt faster. Several tens of thousands of Naganegi were planted on the fields, but harvesting has to be done manually. It has roots deep under the ground and it is difficult to gather it at once; therefore, producers change the timing of tunneling to figure out a good way for stable shipment.