Japanese Food Tips

Negi (green onion) or naga-negi (long green onion) is a Japanese traditional vegetable often used in home cooking. It is said to have been introduced to Japan from China in the Nara period (710-794). Negi is in season in winter. Specifically, it is often harvested around November to February. In fact, negi can be bought at supermarkets and grocery stores all year round. Negi and leeks are very similar, both having white roots and green sheaths, but the roots of negi are thinner than the those of leeks. The sheaths of leeks are flatter than those of negi. Both the green and white parts of fresh negi can be eaten raw. It can be chopped and eaten as a condiment with noodles or tofu. Sliced negi is also eaten in miso soup, nabe dishes, sukiyaki, yakitori or as a stir-fry.