Negi is a long, thick-stemmed Japanese bunching leek, grown with soil mounded up the stalk so the base blanches to a sweet, tender white. It is milder and sweeter than a Western leek, with a texture that turns silky once cooked.

Both the white base and the green top are used, the white prized for its sweetness and the green for a sharper, oniony bite.

Cooking with Negi

Slice it into hot pots (nabe) and miso soup, char it whole alongside yakitori skewers, or use it finely sliced as a raw garnish over noodles and grilled fish.