NEGI (Japanese Green Onion) Guide
When I was a kid, my mom often sent me on quick grocery runs to pick up a few ingredients for dinner. (In Japan, it’s common for kids to run errands alone, including grocery shopping.)
One of the most common items was a long Negi, always sticking out of the shopping bag. I remember feeling a little embarrassed because it made it so obvious that my family was cooking something with Negi.
During the winter, hot pot was a family favorite, and Negi was always a key ingredient. When I moved to the U.S., I was surprised to find that the thick, long Negi I grew up with was rare in local markets. Instead, I could only find smaller, thinner green onions. The first time I saw Negi at a Japanese market, I was thrilled! I bought some immediately and cooked a comforting dish with them.
Some people have asked me if these long Negi are the same as leeks, and I have to admit, they do look similar. But there are distinct differences between Negi and leeks, both in appearance and flavor. To clarify these differences, I invited experts from Oishii Nippon Project by Tokita Seed to share their insights on these two alliums, including valuable information about Japanese green onions, Negi.
What is Negi?
Negi is a Japanese bunching onion, typically translated as scallions or green onions in English. There are two main types:
Naga-Negi (Long Green Onion) – Thick and long with a white stalk, best for cooking. This type looks very similar to leeks and is also known as Shiro Negi or Tokyo Negi. I often find Tokyo Negi at Japanese markets in Southern California.
Ha-Negi (Leaf Green Onion) – Thinner, with more green leaves, and commonly used for both cooking and garnishing. In American grocery stores, these are usually sold as scallions.
Negi is available year-round, but its peak season is winter. The growth cycle differs between the two types:
Naga-Negi takes 180 days to grow, allowing the white stalk to develop its signature sweetness. It undergoes a special process called hilling, where the plant is grown in furrows and gradually covered with soil multiple times as it grows. This prevents the white stalk from being exposed to sunlight.
Ha-Negi, on the other hand, grows in just 90 days.
Some well-known varieties include Senju Negi (千住ネギ) and Kaga Negi (加賀ネギ) - both in the Naga-Negi category, and Kujo Negi (九条ネギ), which is in the Ha-Negi category.
Negi vs Leeks
Now, what are the differences between Negi and leeks?
While both belong to the allium family, they are distinct species:
Negi: Allium fistulosum
Leeks: Allium ampeloprasum
Key Differences
Although they may look alike, here are the key differences between Negi and leeks:
Negi has a stronger, sharper taste and can be eaten raw, while leeks have a milder flavor but tougher leaves that require cooking. This makes Negi perfect for both garnishing and cooking, while leeks are often used as a base in soups and stews.
Allium Family Categories:
Top left to right: Onion, Garlic, ShallotBottom left to right: Long Negi, Leafy Negi, Leek, ChivesLeeks: Allium ampeloprasum
Onions, Shallots: Allium cepa (includes spring onions and some types of green onions/scallions)
Negi: Allium fistulosum
Wakegi (Tree Onions): Allium × proliferum (a hybrid between shallot and Negi)
Garlic: Allium sativum
Chives: Allium schoenoprasum
Asatsuki (Japanese Chives): Allium schoenoprasum var. foliosum
Nira (Chinese Chives): Allium tuberosum
reference: Oishii Nippon Project
Tips for Choosing and Storing
How to Pick the Best Negi
Look for long, shiny, and firm stalks with vibrant green tops and no dry leaves.
Squeeze the stalk—good Negi should feel firm and full.
How to Clean and Store Negi
Peel 1-2 outer layers before using and rinse thoroughly to remove any trapped dirt.
To Store Naga-Negi (Long Green Onion):
If it still has dirt on it, wrap it in newspaper and store it in a cool place.
If it’s already washed, wrap it in newspaper and store it in the refrigerator.
Alternatively, cut it into 3-4 pieces, place it in a Ziploc bag, and refrigerate.
To Store Ha-Negi (Leafy Green Onion)
Wrap a wet paper towel around the stalk, place it in a plastic bag, and store it in the refrigerator.
Or, put them in a jar with a little water in the bottom, and cover it with a plastic bag
You can also chop it and place it in a container with a damp paper towel at the bottom. Cover it with another damp paper towel, seal the container, and refrigerate.
Negi Recipes
Here are some delicious ways to use Negi:
Lastly:
Negi was an essential ingredient in my daily cooking growing up in Japan. I'm so grateful that I can still find both thick, long Negi and leafy Negi in the U.S., thanks to companies like Oishii Nippon Project and dedicated growers.
I also learned more about the differences between Negi and leeks. Yes, they look alike, but their textures, flavors, and culinary uses set them apart. Negi offers a sharper taste and can be eaten raw or cooked in hearty dishes, while leeks are milder and must be cooked.
Next time you're at the store and spot a thick green onion, pick one up and try some of these recipes to enjoy this staple of Japanese cuisine.
The Oishii Nippon Project is an initiative by Tokita Seed Company that focuses on making Japanese vegetable seeds more accessible in the U.S. Tokita Seed is a 100-year-old Japanese vegetable seed company. They educate consumers on growing authentic Japanese produce including Negi, Shishito Peppers, Ohba (Shiso leaves), Mitsuba, and more.
Thanks to this initiative, more people outside Japan can enjoy authentic Japanese flavors.
Website: Oishii Nippon Project
