Green Onion
Japanese Name:
ネギ
Romaji Name:
negi
Description
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Green onion, also called scallion or spring onion, is a vegetable with a long, thin green stalk and a small white bulb. It has a mild onion flavor and is often used as a garnish or ingredient in many dishes around the world.
History
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Green onions belong to the Allium family, which includes onions, garlic, leeks, chives, and shallots.
They have been cultivated for over 5,000 years, originating in regions of Central Asia, possibly Iran or Pakistan.
Ancient Egyptians, Greeks, and Romans all used green onions for food and medicine.
Green onions were introduced early to China, where they became a core ingredient in cooking and traditional medicine.
From China, green onions spread to Korea and Japan, adapting to regional climates and cuisines.
In Japan, negi has been cultivated since at least the Heian period (794–1185).
It is a key ingredient in miso soup, soba, ramen, nabe (hot pot), and many other traditional dishes.
There are two main types in Japan:
白ネギ (shiro-negi): long white-stemmed type, common in eastern Japan
青ネギ (ao-negi): thinner, greener type, common in western Japan