Japanese food

Last update September 19, 2025

Japanese Food - Negi -



           

Negi
[neh-ghih]

Welsh onion

With a stimulating, refreshing flavour, Negi is an indispensable condiment for various Japanese dishes. Minutely ring sliced and sprinkled over Miso Shiru, Udon, Soba, Tōfu, or chopped into finger size pieces and added to Sukiyaki or other Nabe Ryori. In Western Japan, Ao Negi (green Negi), which is cultivated to harvest the upper green part (above the ground), is popular. On the other hand, the Eastern Japan style prefers Shiro (or Naga) Negi (white or long Negi), the lower white portion, which is grown buried underground. Either way, we can’t talk about Japanese cuisine without Negi.

japanese-food-negi
Bundled Negi available at a store. 		japanese-food-miso-shiru-naganeghi-aburage
Miso Shiru of Naga Negi (white Negi) and Abura Age. 		japanese-food-miso-shiru-tofu-negi
Miso Shiru of Tōfu and Ao Negi.
japanese-food-neghi-nuta
Nuta (mixed with Miso and vinegar) of Negi and Abura Age. 		japanese-food-naganegi
Naga Negi purchased at a supermarket.
japanese-food-negi
Bundled Neghi available at a store.

japanese-food-miso-shiru-naganeghi-aburage
Miso Shiru of Naga Negi (white Negi) and Abura Age.

japanese-food-miso-shiru-tofu-negi
Miso Shiru of Tōfu and Ao Negi.

japanese-food-neghi-nuta
Nuta (mixed with Miso and vinegar) of Negi and Abura Age.

japanese-food-naganegi
Naga Negi purchased at a supermarket.