Negi (Green Scallions)

Negi is thinly sliced when used as a condiment. The sliced term is called kizami negi.Only the whitish area near the root is used, and the dark green tip is often not used uncooked, for it has a bitter, and leafy smell that can overpower the taste of most ingredients. There are many types of negi, but generally the Edo (Tokyo) style prefers using the sweeter tasting green scallions. Osaka cuisine prefers the spicier tasting scallions that taste close to young onions.

 Negi has a mild anti-bacterial property. It is often used together with shoga, to soften the strong taste of the shoga oils.