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.
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
Slice up from one end to the other at consistent widths.
Cut up from one end into about 3 cm (1.2 in.) lengths.
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