Green Onion / Negi

The white part becomes creamy and sweet when cooked. The green part has a stronger pungency and aroma, making it ideal as a condiment. Cold weather develops sweetness; negi that has been exposed to frost in winter is exceptionally sweet

• Choose negi with a clear boundary between white and green parts, and a long, thick white section.

• The leaves should stand upright and the whole stalk should be firm.

• Look for moist, fresh-looking cut ends.

• Wrap in newspaper and store upright in a cool dark place or the refrigerator vegetable compartment.

• Wrap cut pieces in plastic wrap and refrigerate.

• Slice into rounds and freeze for convenient use as a condiment.