Green Onion

Green onions (negi) are used extensively in Japanese cooking. Though similar in flavor to the green onions found in Western markets, the Japanese negi is closer in size to a thin leek. Western green onions are a perfect substitute—I have used them for the recipes in this book. In most cases, you will use the white part and all but the very top of the green parts. Usually I wash the onion, peel off and discard the outer layer, slice the onion in half lengthwise, and then mince or thinly slice it crosswise.