Japanese green onion, also known as negi, is a popular vegetable in Japanese cuisine. It has a mild flavor and is characterized by its long, slender green stalks and white bulbs. Negi is often used as a garnish, adding freshness to dishes like ramen and sushi, or incorporated into soups, stir-fries, and salads. This versatile onion is rich in vitamins A, C, and K, as well as antioxidants. It can be eaten raw or cooked, and its flavor becomes sweeter when sautéed. Japanese green onion is a staple ingredient in many traditional recipes, enhancing both taste and presentation.