Gyôja garlic is one of the certified Noto wild vegetables. A perennial plant of the Allium genus, in the lily family, it grows naturally in areas ranging from Hokkaido to the north and Nara to the south. Its name comes from the fact that Buddhist priests (shugenja) who were engaged in asceticism (aragyô) ate it to gain energy. It has a distinctive, strong smell, and it is attracting attention for its nutritional value and its effectiveness in preventing blood clots. It is generally eaten boiled or with vinegar and miso. In Noto, it grows in forests and on sunny mountainsides, and the forcing cultivation method is also used. It is harvested in March, and shipped to markets in Ishikawa, as well as Kyoto and Osaka.