Green Onion / Negi

ねぎ

Chiba and Saitama prefectures are the main growing regions, supplying year-round. There is a notable regional difference in Japan: white, deep-rooted negi (negima style) is dominant in Kanto, while green leaf negi prevails in Kansai. An extremely versatile vegetable used in hot pots, soups, stir-fries, and as a condiment. The compound allicin is said to aid recovery from fatigue and have antibacterial properties, giving rise to the saying 'negi for a cold'