Green Onion with Miso Dressing

How beautiful is the color gradient of green!

Allium fistulosum is called “Negi” in Japanese.
In English it may be called Welsh onions, spring onions, scallions, green onions, and salad onions.  I’m confused with these worlds…

 

Photo below from left to right :  Ko-Negi,   Kujo-Negi of Ha-Negi,   Kamo-Negi of Ha-Negi,   and Nebuka-Negi

Negi, Green onion

 

Japanese “Negi” has three major varieties, Nebuka-Negi, Ha-Negi, and Ko-Negi.

  • Nebuka-Negi   (also known as Shiro-Negi)    :    根深葱(白葱)      literally “root deeply onion (white onion)”
    It is blanched by earthing up the leaf sheath and green leaf apex is too heavy crunchy to eat.  If people say “Negi” in Kanto region, it is Shiro-Negi commonly.  It may be called Japanese bunching onions in English.
  • Ha-Negi             (also known as Ao-Negi)         :    葉葱(青葱)           literally “leaf onion (blue onion)”
    It has log green leaf apex, that is soft and mild, so good taste to eat.  If people say “Negi” in Kansai region, it is Ao-Negi commonly.
  • Ko-Negi                                                                         :    小葱                       literally “small onion”
    It is also known as “Banno-Negi”, that is a product name of Fukuoka Prefecture.
    It may be called scallions in English.

 

This “Ha-Negi” subspecies is called “Kujo-Negi”, that is one of traditional vegetables of Kyoto, written “九条葱” in Kanji, literally “Kujo area green onion”.  Its name came from because it was cultivated in Kujo area of Kyoto since Heian period about 8th century.

Negi, Green onion
Negi, Green onion
Kujo-Negi is most representative among “Ha-Negi”.  It has a lot of thick juice in the part of green  leaf apex.  So delicious!

 

Today I cook Kujo-Negi salad with miso dressing.

Negi, Green onion
Negi, Green onion
Aburaage, Deep fried tofu
Miso dressing
Negi, Green onion and Aburaage, Deep fried tofu
  1. Chop down root of Kujo-Negi (3 pieces) and cook in boiling water lightly about 30 -60 seconds.
  2. Drain and cool them.  Then cut into 3 cm.
  3. Cut Abura-Age (1 sheet)  in rectangles and fry them in a pan without oil until browned softly.
  4. Make a dressing with miso* (2 tbs), rice vinegar (2 tbs), and Japanese mustard (0.5 tbs).
    * White miso (Shiro-Miso) is recommended.  If you use common miso, add sugar a little bit.
    * This dressing is also useful for your seafood salad.
  5. Mix Kujo-Negi and dressing.

 

Green Onion with Miso Dressing

・Negi
is Allium fistulosum, in English it may be called scallions, Welsh onions, spring onions, and salad onions. 葱(ねぎ)
・Shiro-Miso
is a variety of miso, made of rice, also known as “Saikyo-Miso”.  It has a sweeter taste. 白味噌(しろみそ) literally “white miso”  西京味噌(さいきょうみそ) “western capital miso”
* Saikyo means Kyoto, used against Tokyo 東京(とうきょう) “eastern capital”.