Japanese scallion
Japanese scallion, also known as negi, is a type of green onion commonly used in Japanese cuisine. It has a long, slender shape and a mild flavor, making it a versatile ingredient in various dishes. Negi can be eaten raw in salads or as a garnish, and it is often used in soups, stir-fries, and sushi.
This scallion variety is rich in vitamins and minerals, particularly vitamin K and vitamin C. It is typically harvested when young, ensuring a tender texture. Japanese scallions are also popular in other Asian cuisines, where they add freshness and depth to meals.