What is negi?

Negi, also known as green onions or scallions, are a type of vegetable that belong to the allium family, which also includes garlic, onions, and leeks. Negi have a mild flavor with a slightly oniony taste and are commonly used in Asian cuisine, particularly in Japanese dishes like miso soup, tempura, and stir-fries.

Negi are long and slender with a white base and green stalks. They are rich in vitamins and nutrients, including vitamin C, vitamin K, and antioxidants. Negi can be eaten raw or cooked and are often used as a garnish or added to salads, soups, and noodle dishes.

In addition to their culinary uses, negi have also been used in traditional medicine for their health benefits, which may include improving digestion, boosting the immune system, and reducing inflammation. Overall, negi are a versatile and flavorful vegetable that can be enjoyed in a variety of dishes.