葱(ねぎ)

葱(ねぎ) is an essential ingredient in Japanese cuisine, used both as a main ingredient and as a garnish. The word covers several varieties that English distinguishes as separate vegetables.

Types

• 長(なが)葱(ねぎ)/白(しろ)葱(ねぎ): Japanese leek (thick, white part prominent)
• 青(あお)葱(ねぎ)/万能(ばんのう)葱(ねぎ): green onion/scallion (thin, mostly green)
• 小(こ)葱(ねぎ): thin green onion (for garnishing)
• わけぎ: Welsh onion

Common collocations

• 薬味(やくみ) (garnish): for ラーメン, うどん, 味噌汁(みそしる), 蕎麦(そば)
• 鍋(なべ) (hot pot): cut into thick pieces
• 焼(や)き鳥(とり): grilled between pieces of chicken (ねぎま)

Regional note

In eastern Japan (Kanto), 葱(ねぎ) typically refers to 長(なが)葱(ねぎ) (the thick white type). In western Japan (Kansai), it usually means 青(あお)葱(ねぎ) (the thin green type).