1.
green onion; scallion; leek
A type of onion with long green stalks, commonly used as a garnish and ingredient in Japanese cooking.
味噌汁に葱を入れる。
To add green onion to miso soup.
葱を小口切りにする。
To slice green onion into thin rounds.
ラーメンに葱をたっぷり乗せる。
To put lots of green onion on ramen.
葱を買うのを忘れた。
I forgot to buy green onions.
鍋に葱と豆腐と肉を入れて煮た。
I put green onion, tofu, and meat into the pot and simmered it.
葱 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:
- 長葱/白葱: Japanese leek (thick, white part prominent)
- 青葱/万能葱: green onion/scallion (thin, mostly green)
- 小葱: thin green onion (for garnishing)
- わけぎ: Welsh onion
COMMON USES:
- 薬味 (garnish): for ramen, udon, 味噌汁, 蕎麦
- 鍋 (hot pot): cut into thick pieces
- 焼き鳥: grilled between pieces of chicken (ねぎま)
REGIONAL NOTE:
In eastern Japan (Kanto), 葱 typically refers to 長葱 (the thick white type). In western Japan (Kansai), it usually means 青葱 (the thin green type).