Japanese food

Last update September 7, 2025

Japanese Food - Nira -



  

Nira

Garlic Chive

Belonging to the Neghi family, we see much resemblance to Neghi, but the smell and taste are distinctively different. The most notable difference in terms of food is that people don’t usually consume it uncooked, while they enjoy the refreshing flavour of fresh raw Neghi. With its distinctive, garlic-like fragrance, it adds an appetite-enhancing flavour to dishes. Popular menus featuring Nira include Reba Nira Itame (Nira and beef liver sauté) and Nira Tama Itame (Nira and egg sauté). I don’t know about other families, but one of my family’s most popular dishes using Nira is Nira Dōfu, cooked by stir-frying Tōfu and minced meat together with Nira. Minced Nira can also make a nice filling for home-made Gyoza in place of garlic.

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Niradofu cooked with Tōfu and minced meat. 		japanese-food-nira-hana
An edible Hana Nira species with white flowers. 		japanese-food-nira-tama
Nira Tama Itame.
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Niradofu cooked with Tōfu and minced meat.

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An edible Hana Nira species with white flowers.

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Nira Tama Itame.