Japanese Konegi (Baby Green Onion) Day
Food DaysWhat Is Japanese Konegi Day?
The 23rd of every month is a day for promoting domestically grown konegi -- slender young green onions -- in Japan. It was established by the Konegi Producing Prefectures Council, made up of the prefectural headquarters of the National Federation of Agricultural Cooperative Associations in Fukuoka, Oita, Saga, Kochi and Miyagi. The purpose is to promote sales of Japanese-grown konegi.
Built Out from a Once-a-Year Day
The monthly 23rd extends an annual anniversary that already existed.
- Origin of the date: Konegi Day falls on November 23, so the 23rd was made monthly
- Established by: the Konegi Producing Prefectures Council
- Members: JA Zen-Noh prefectural headquarters in Fukuoka, Oita, Saga, Kochi and Miyagi
- Purpose: promoting sales of domestically grown konegi
A Garnish That Earns Its Keep in Winter
Konegi turns up in hot pots and as a topping for udon and soba. At the end of December it has a role in toshikoshi soba, the buckwheat noodles eaten on New Year's Eve, which puts the December 23 observance right where it belongs on the shopping list.
Tips for Marking This Day
- Chop some konegi over a hot pot or a bowl of soup
- Buy a bunch to keep for New Year's Eve soba
- Check the label to see which prefecture yours came from
- Try regrowing the roots in a glass of water
The Supporting Player That Finishes the Dish
Konegi never takes the lead, but a dish reads differently with it than without. In hot pot and soba season, a bag in the refrigerator earns its place.