This green onion is cultivated in the Hokuriku and Tohoku regions. Both the leaves and roots are edible, and they are thin and soft, with a mild flavor. Buds emerge from the tips of the leaves one after another, and because the leaves are stacked like a tower, the plant is called yagura (tower) green onion. In Shingu, Hôdatsushimizu Town, it is called a “three-story green onion”, and has been grown since the early Meiji period. Because the cultivation of this green onion is labor-intensive, the production volume has decreased. In 2012, about 10 local residents assembled to organize a three-story green onion association, and devised a plan to make it a local specialty. Using abandoned 10a fields, they are producing two tons of green onion annually. It is used as a condiment, put in scrambled eggs, and boiled and flavored with vinegar and miso.