Succulent, fresh and fragrant – Negi is a staple of washoku, cultivated in Japan since antiquity and found in nearly every traditional Japanese dish. Growing long and thick in deep rich soil (often over 3 feet in length), Negi closely resembles a European leek, distinguished by its long, sleek white stalks and hollow green tops.
Compared to European leek, the key differences are their layers and flavors. Like an onion, Negi has a core in the middle with layers to cover it, and that core is juicy and flavourful when cooked. Negi is rarely grown outside Japan, but is gradually becoming a specialty crop throughout regions of Hawaii and California.