NEGI - JAPANESE GREEN ONION - Allium fistulosum
Description
ねぎ NEGI - JAPANESE GREEN ONION - Allium fistulosum
Location
Ibaraki
Size/Weight
200g Pack
Availability/Seasonality
Negi is available year-round, but it reaches its peak flavor from late fall to early spring. Different varieties, such as Kujo Negi, Senju Negi, and Kaga Negi, are harvested at various times, ensuring chefs have access to fresh Negi throughout the year. Each type brings a unique flavor, catering to different culinary applications.
About
Allium fistulosum, known as Negi in Japan, has been a culinary staple for centuries. There are three main types: Kujo (leafy, tender), Senju (long-stemmed), and Kaga (thicker stalks). These varieties have distinct characteristics but all offer a delightful blend of sweetness and savory notes. In Japanese culture, Negi is used in everything from soups to grilled dishes.
Preparation
Negi's versatility shines in its many uses: slice it raw for a crisp garnish, add it to soups or hot pots for a mild, sweet accent, or grill it to enhance its natural sweetness. Its ability to absorb flavors makes it ideal for stir-frying, grilling, or adding to stews, where it becomes tender and richly flavorful.
Nutritional Value
Negi is low in calories but high in essential nutrients, providing vitamins A, C, and K, along with dietary fiber. It also contains beneficial sulfur compounds that support immune health and promote anti-inflammatory effects, making it a nutritious addition to any dish.
Selection and Storage
Choose Negi with firm, green leaves and a solid white stalk for optimal freshness. Store it in the refrigerator, wrapped in a damp paper towel, to maintain its crisp texture. For long-term storage, blanch and freeze the stalks, preserving their flavor and quality for future use.
Summary
Negi, the versatile Japanese Green Onion, adds a touch of flavor and elegance to any dish. Its delicate balance of sweetness and mild onion flavor makes it a must-have for chefs seeking to elevate their culinary creations. Perfect for garnishing, cooking, or grilling, Negi is a flavorful, nutrient-rich addition to your kitchen.
Location
Ibaraki
Size/Weight
200g Pack
Availability/Seasonality
Negi is available year-round, but it reaches its peak flavor from late fall to early spring. Different varieties, such as Kujo Negi, Senju Negi, and Kaga Negi, are harvested at various times, ensuring chefs have access to fresh Negi throughout the year. Each type brings a unique flavor, catering to different culinary applications.
About
Allium fistulosum, known as Negi in Japan, has been a culinary staple for centuries. There are three main types: Kujo (leafy, tender), Senju (long-stemmed), and Kaga (thicker stalks). These varieties have distinct characteristics but all offer a delightful blend of sweetness and savory notes. In Japanese culture, Negi is used in everything from soups to grilled dishes.
Preparation
Negi's versatility shines in its many uses: slice it raw for a crisp garnish, add it to soups or hot pots for a mild, sweet accent, or grill it to enhance its natural sweetness. Its ability to absorb flavors makes it ideal for stir-frying, grilling, or adding to stews, where it becomes tender and richly flavorful.
Nutritional Value
Negi is low in calories but high in essential nutrients, providing vitamins A, C, and K, along with dietary fiber. It also contains beneficial sulfur compounds that support immune health and promote anti-inflammatory effects, making it a nutritious addition to any dish.
Selection and Storage
Choose Negi with firm, green leaves and a solid white stalk for optimal freshness. Store it in the refrigerator, wrapped in a damp paper towel, to maintain its crisp texture. For long-term storage, blanch and freeze the stalks, preserving their flavor and quality for future use.
Summary
Negi, the versatile Japanese Green Onion, adds a touch of flavor and elegance to any dish. Its delicate balance of sweetness and mild onion flavor makes it a must-have for chefs seeking to elevate their culinary creations. Perfect for garnishing, cooking, or grilling, Negi is a flavorful, nutrient-rich addition to your kitchen.