1.
Japanese long onion; green onion; Welsh onion
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.
長ねぎを細かく刻んだ。
I chopped the green onion finely.
鍋に長ねぎを入れると甘みが出る。
Adding long onion to a hot pot brings out sweetness.
味噌汁の仕上げに長ねぎの小口切りを散らすと、風味がぐっと良くなる。
Sprinkling thinly sliced green onion rings on miso soup as a finishing touch greatly enhances the flavor.
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.