For me, born and raised in Tokyo, "Fukaya Negi" is synonymous with "high-class green onions."

The ultimate pleasure is grilling them over an open flame, peeling off the charred outer layer, and then sprinkling salt on the tender, fluffy inside before eating it while it's still hot.

Well, Kansai also has "Kujyo Negi," so I suppose there are "ultimate pleasures" , but for those who didn't know about "Fukaya Negi," I hope you'll take this opportunity to learn about it!

The photo above shows a set of soba noodles sprinkled with chopped "Fukaya Negi" and a bowl topped with tempura made from roughly chopped "Fukaya Negi."

It's a very simple dish, which allows you to fully enjoy the "Fukaya Negi"! 　(Nihedon @ KesaranPasaran Lab)