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From Spicy to Subtly Sweet: The Many Flavors of Negi

The negi, an East Asian relative of the leek common to European cuisine, takes on a wide range of roles in Japanese food—as a supporting player providing a dash of color and flavor as a condiment to a mainstay vegetable in stewed and broiled dishes.

Negi: The Green and White at the Core of Japanese Cuisine

Whether sliced finely and added as a dash of flavorful green, or left in thick, white chunks and stewed as a sweet, hearty part of a dish, the various types of negi play a vital role in Japanese cuisine.