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negi
Negi: Japanese Tomatoes
posted by John Spacey, January 22, 2014
Negi (ねぎ) are amongst the most versatile ingredients of Japanese food. They're as important to Japanese cuisine as the tomato is to Italian cuisine.Commonly mistaken for green onions, negi are actually a type of leek. They're also known as Welsh onion, spring onion and escallion. 
Negi are found in every supermarket in Japan. Most supermarkets offer a budget and premium negi choice.
Negi are grown in Japan and domestic negi tend to be preferred to imports. They're a popular choice for a backyard garden.
They may also be sold directly by Japanese farmers. Vegetable stands in the countryside are often run on the honor system (you leave your payment in a box). 
Negi are a key element in countless Japanese dishes as an ingredient or optional topping. 
They're an important part of essential Japanese dishes such as miso soup and tofu.
Negi can also be a dish themselves such as grilled negi with miso.
Practically every type of Japanese food makes some use of negi including nabe (stews), sushi, yakitori, ramen, udon and donburi. 
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