Asatsuki (Chives)

Asatsuki has a more strong armoa close to garlic. The green part of the plant is used by chopping them thinly. They are used on stronger flavored fishes such as bonito. Unlike the green scallion, it does not have a leafy aroma, and does not interfere with the ingredient.

Asatsuki was used to promote appetite in patients that were sick. It also aids in digestion.