1.
green onion; scallion; leek
A type of onion with long green stalks, commonly used as a garnish and ingredient in Japanese cooking.
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 ラーメン, うどん, 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).