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 Long Onions  Green Onions  Baby Scallions |
Japanese onions
There are several varieties of Japanese
onions,
but long onions (naganegi), green onions
(bannonegi), and baby scallions (asatsuki)
are the most common. The green leaves
are
a good source of nutrients like carotene
and vitamins B1, B2 and C, and also
contain
a digestive aid. The white part of
the long
onion, which generally is preferred
to the
leaves, should be glossy and firm.
It is
used in soups and nabe dishes and as
a seasoning
or condiment. Baby scallions, the thinnest
among the onions, are usually chopped
and
used as a seasoning in soups and nabe
(refers
to a variety of communal one-pot meals)
and
noodle dishes. |
