The thin Japanese chive asatsuki has been used for centuries in Japanese cuisine. It is high in nutrients with a lot of protein, vitamins and calcium. Its leaves have a pleasantly hot, spicy flavour which has long made them prized for use in seasoning dishes. Like negi (welsh onion), it has a strong aroma and a flavour not dissimilar to garlic, and can be used to reduce the odour of raw fish and meat. Asatsuki is also often used as a garnish for hiyayakko (chilled tofu).