How Yellow Chives Are Grown
Okayama was Japan’s leading producer of yellow chives according to a 2008 agricultural production survey. Although yellow chives belong to the same variety as ordinary green chives, they are cultivated using a special blanching technique that blocks out light, similar to the method used to grow bean sprouts. Without exposure to sunlight, the chives develop their characteristic pale yellow color. They are sometimes nicknamed “chive sprouts” because of this growing method.
A Delicate Ingredient in Japanese and Chinese Cuisine
Yellow chives are considered a premium ingredient and are frequently used in Chinese cuisine. Their tender texture and gentle natural sweetness make them especially appealing, and many people who try them become devoted fans.
When visiting Okayama, be sure to look for regional specialties featuring yellow chives, such as yellow chive bara-zushi, a colorful local sushi dish. These distinctive dishes offer a delicious opportunity to enjoy a flavor that is particularly associated with Okayama.