Welsh Onion

Negi has a strong garlic-like aroma and flavour, and is a staple of Japanese cuisine, often used to remove the odour of raw fish and meat. Kizami negi (chopped negi) are sprinkled over udon, soba and ramen noodle dishes and are used in nabe hotpot dishes, hiyayakko (chilled tofu) as well in miso soup as a garnish. It is commonly grilled with skewered chicken to make the popular dish, yakitori.