What is the appeal of green onions? We will also introduce the wide variety and its role in Japanese food!
table of contents [閉じる]
The charm and variety of green onions
Green onions are one of the essential vegetables on Japanese dining tables. It is loved by many people because of its distinctive flavor and various uses. This article introduces the appeal and types of green onions and provides information on how to enjoy delicious green onions.
Types of green onions and regional differences
There are regional differences in the types and names of green onions within Japan. In the area north of Kanto, it is common to pour soil on the base and eat more white areas, and only this part is eaten. On the other hand, in the area west of Kansai, it is common to make green onions without covering soil and eat the whole thing.
Shimonita Negi
Shimonita onions, a specialty of Shimonita region in Gunma Prefecture, are characterized by their thick, stocky shape with white parts that are as large as 3-4cm in diameter. These onions are soft and sweet, and have a history of being presented to the Tokugawa Shogunate, and their flavor is exquisite. Recently, it has been seen more and more in the Kanto region.
Kujo Negi
Kujo green onions are said to be native to Kujo in Kyoto City, and are also called leaf onions because they can be eaten even with the green leaves. It is a type of green onion and is widely used as a condiment. This onion is tender and has no quirks, making it easy to match with many dishes.
Leek (Poiro)
Leek is also known in French as "poiro" or "polo green onions", and has a thick white part and a flat-shaped leaves. Compared to Japanese onions, it is softer and has less quirky taste. Leek is often used in Western-style dishes and is useful for flavoring a variety of dishes.
Seasonal green onions and how to choose them
Green onions are available all year round, but the best tastes are from late autumn to winter. Demand will also increase at this time of year. When choosing a good quality green onion, choose one with a clear separation between the white and green parts. It is recommended to avoid streaks in the white areas or slurping leaves.
How to eat green onions
Green onions are used in a variety of dishes. It is also used as an ingredient in sukiyaki and hot pots, and is also essential as a condiment for noodles, hot tofu, and chilled yuka. Green onions can be used to eliminate or flavor cooking habits, and their flavor adds an accent to many dishes. In the case of leeks, the leaves are hard, so you can enjoy delicious dishes by cutting off the leaves and boiling them before using them as a marinade or salad.
Marinated onion – Fragrant vegetable feast
Green onions are used in many dishes due to their unique flavor and texture, but this time we will introduce a recipe for "marinated green onions," which features green onions as the main character. The fragrant green onions and anchovies are exquisite, and you'll definitely be addicted to them once you take a bite.
Ingredients (for 4 people)
- Deep rooted onions... 5 bottles
- White wine...1 cup
- Laurier... 1 piece
- Soup (1 piece of chicken soup + water)
- Anchovies (fillets)...3 pieces
- Onion... 1
- Caper... 1 tablespoon
- Wine vinegar (red)... 1 tablespoon
- Mustard...1 tsp
- Olive oil...1 cup
- Tomato...appropriate amount
- Asatsuki...appropriate amount
- A little salt...
- Pepper... a little
procedure
- Remove the green part of the onion and cut it into 10cm lengths. Tie them together with four octopus thread. This process brings together the onion beautifully.
- Put the green onions, white wine, bay leaves, and soup prepared in ① in the pot, put a drop lid on it and place it on high heat. When it boils, switch to a very low heat and simmer for about 40 minutes. Once it's cooked, remove the rough heat and chill the juices in the fridge.
- Chop the anchovy, chop the onions, soak them in water, then wipe them with a cloth and squeeze the drain thoroughly. Peel the tomatoes and cut into 3mm squares, and cut into small pieces of assatsuki.
- Put the ingredients prepared in ③ in a bowl, add the other ingredients in brackets and mix well. The fragrant seasonings create an exquisite taste.
- Lightly drain the chilled onion soup in ② and serve in a bowl. On top of that, pour plenty of the marinade made in ④. If you use leek it will cook in about 20 minutes, but if you use deep-rooted green onions, take your time to simmer slowly.
The marinated onion is a dish that combines a unique flavor with the deliciousness of anchovies. You can enjoy it as an appetizer or as a snack. The refreshing aroma of green onions and the anchovies add color to your dining table. Please try it out.
Green onions are an essential vegetable on Japanese dining tables, and are loved in many dishes due to their flavor and ease of use. Enjoy recipes using green onions to add even more delicious flavor to your meals.
Introducing our special recipes for epi recipes
Related Articles
A thorough introduction to everything from the characteristics of oysters, how to choose seasonal ingredients, as well as recommended recipes!
Here's a guide to how to make bean paste that you should master before New Year!
Clams that decorate the Japanese dining table: We'll introduce everything from their characteristics to seasonal and delicious recipes!
Taasai: Vibrant green surprise, nutritional value and delicious stir-fried recipes
The appeal of spinach and how to use it
