Negi

Negi is the Japanese term for green onion or scallion, which is widely used in Japanese cuisine. The scientific name of the plant is Allium fistulosum, and it belongs to the family Amaryllidaceae. Negi is often used in various dishes such as soups, noodles, and sushi. Negi originally comes from western China and Central Asia, and it was cultivated in China over 2000 years ago. In Japan, negi was introduced during the Nara period and has since become an essential part of Japanese cuisine.

There are mainly two types of negi: Naganegi (long negi) and ha-negi (leaf negi). Naganegi has long, white stems, while ha-negi has shorter, green leaves. Negi is available year-round, but its peak season is in winter, from December to February.