Negi Scallion Welsh Onion Kujo Varieties Japanese

Japan; Tokyo (Kanto) white negi and Kyoto Kujo negi as the two most recognized regional varieties

Japanese negi (Welsh onion, Allium fistulosum) is distinct from Western green onions in both its visual appearance and culinary role—longer, thicker-stalked, with a larger proportion of white stem relative to green top, and a more pungent flavor. Two primary regional styles reflect different culinary preferences: white negi (Tokyo negi, shiro-negi) from Kanto has very long, thick white stems with relatively little green, used in yakitori (negima), miso soup, and as a winter vegetable in nabe; Kujo negi from Kyoto is a thinner, all-green variety with softer texture and more delicate flavor, used fresh as a garnish, in hot dishes requiring quick wilting, and in Kyoto's characteristic nuta (miso-dressed leek and shellfish preparation). The white and green parts have different culinary applications: the white stem provides pungent sulfurous heat that mellows with heat; the green top provides fresh, mild onion flavor used raw. Slicing technique varies by application: negi no shiraganegi (silk-cut negi) produces extremely fine, long shreds used as delicate garnish for sashimi; naname-giri (diagonal cut) for hot dishes maximizing surface area; izutsu-giri (cylinder cut) for nabe where the negi holds its shape. Negi is indispensable in Japanese cooking—one of the most universal aromatics across all regional traditions.

White stem: pungent sulfurous heat mellowing to sweet with heat; green: mild fresh onion; Kujo: delicate and aromatic