What is the appeal of green onions? We will also introduce the wide variety and its role in Japanese food!

The appeal and types of green onions

Green onions are an essential vegetable on the Japanese diet. They are loved by many people for their distinctive flavor and wide range of uses. In this article, we will introduce the appeal and varieties of green onions, and provide information on how to enjoy delicious green onions

Types of green onions and regional differences

Within Japan, there are regional differences in the types and names of green onions. In areas from Kanto to the north, it is common to cover the base of the onion with soil to increase the amount of white part, and to eat only this part. On the other hand, in areas from Kansai to the west, it is common to grow green onions with more of the green leafy part without covering them with soil, and to eat the whole onion

Shimonita Negi

Shimonita leek, a specialty of the Shimonita region of Gunma Prefecture, is characterized by its thick, chunky shape, with the white part reaching 3-4cm in diameter. This leek is soft and sweet, and has a history of being presented to the Tokugawa Shogunate, making it an exquisite flavor. Recently, it has become more common in the Kanto region

Kujo green onion

Kujo negi is said to have originated in Kujo, Kyoto City, and is also called leaf onion because the green leaves can be eaten as well. It is a type of leaf onion and is widely used as a condiment. This onion is soft and has no strong flavor, making it easy to pair with many dishes

Leek (Poirot)

Leeks, also known as "poileau" or "polo leeks" in French, have thick white parts and flat leaves. They are softer than Japanese leeks and have a milder flavor. Leeks are often used in Western-style cooking and are useful for flavoring a variety of dishes

What's the best season for green onions and how to choose them?

Although green onions are available year-round, they taste best from late autumn through winter, when demand is at its highest. When selecting a high-quality green onion, look for one with a clear division between the white and green parts. Avoid ones with streaks in the white part or shriveled leaves

How to eat green onions

Green onions are used in a variety of dishes. They are used as an ingredient in sukiyaki and hotpot dishes, and are an essential condiment for noodles, boiled tofu, chilled tofu, and other dishes. Green onions can be used to neutralize or flavor dishes, and their flavor adds an accent to many dishes. Leek leaves are tough, so you can cut them off, boil them, and use them in marinades or salads to enjoy delicious dishes

Marinated Green Onions - A Feast of Aromatic Vegetables

Green onions are used in many dishes for their unique flavor and texture, but this time we'll introduce a recipe for "marinated green onions" that uses green onions as the main ingredient. The combination of fragrant green onions and anchovies is exquisite, and you'll be hooked after just one bite

Ingredients (for 4 people)

• Deep-rooted green onions...5 stalks
• White wine...1 cup
• 1 bay leaf
• Soup (1 chicken soup base + water)
• Anchovy (fillet)...3 pieces
• Onion... 1
• 1 tablespoon capers
• 1 tablespoon red wine vinegar
• 1 teaspoon mustard
• 1 cup olive oil
• Tomato...appropriate amount
• Chives...appropriate amount
• A little salt...
• Pepper...a little

procedure

1. Remove the green parts of the green onions and cut them into 10cm lengths. Gather four stalks together and tie them with string. This process will help keep the onions neatly together
2. Put the green onions, white wine, bay leaf, and soup prepared in step 1 into a pot, cover with a drop lid, and bring to a boil over high heat. Once boiling, reduce the heat to very low and simmer for about 40 minutes. Once cooked, remove from the heat and chill in the refrigerator along with the soup
3. Finely chop the anchovies and onion, soak them in water, and squeeze out the excess water with a cloth. Peel the tomatoes and cut them into 3mm cubes, and finely chop the chives
4. Put the ingredients prepared in step 3 into a bowl, then add the other ingredients in parentheses and mix well. The fragrant seasonings will create an exquisite flavor
5. Lightly drain the liquid from the chilled green onions from step 2 and place in a serving dish. Pour the marinade made in step 4 over the onions. If you use leeks, they will be cooked in about 20 minutes, but if you use deep-rooted green onions, simmer them slowly for a longer period of time

This marinated green onion dish is an exquisite combination of its unique flavor and the delicious taste of anchovies. It can be enjoyed as an appetizer or a snack. The refreshing aroma of green onions and the richness of anchovies will add color to your table. Please give it a try

Green onions are an essential vegetable on the Japanese diet, and are loved in many dishes for their flavor and versatility. Enjoy recipes using green onions to add flavor and color to your meals

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.