1.
Japanese long onion; Welsh onion; Japanese leek
A long white-and-green onion commonly used in Japanese cooking, known in English as Japanese leek, Welsh onion, or green onion. The white part is especially prized in eastern Japan.
A compound of 長い (long) and ねぎ (onion/scallion). Refers specifically to the thick, long variety of ねぎ with a substantial white portion, as opposed to smaller varieties.
Common collocations
- 長ねぎを刻む (to chop green onion)
- 長ねぎの白い部分 (the white part of the onion)
- 長ねぎの小口切り (onion sliced into thin rings)
- 長ねぎの青い部分 (the green part of the onion)
In eastern Japan (関東), the thick white part is preferred, while in western Japan (関西), thinner green onions (青ねぎ) are more commonly used. Recipes often specify 長ねぎ to distinguish from other ねぎ varieties.