Kujo green onion is a Japanese variety of scallion and one of the most iconic “Kyo-yasai” (traditional vegetables of Kyoto). The name "Kujo" comes from the Kujo area in Minami Ward, Kyoto, which has been known as a production site of high-quality green onions (aonegi) since the Edo period. Today, Kujo green onions are cultivated throughout Kyoto. There are two main types of Kujo green onions: the thinner Kujo Hosonegi and the thicker Kujo Futonegi. Generally, when people refer to "Kujo green onion," they mean the thicker Futonegi type. Although available year-round, Kujo green onions are especially flavorful in winter, when sugars accumulate inside in a slightly viscous form, enhancing their sweetness. They are also milder than regular green onions, with little pungency. Beyond being used as a garnish, they are often featured as a main ingredient in dishes like hot pots or vinegared dishes—such as nuta, in which blanched Kujo green onions are dressed with miso-vinegar sauce.