NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
negi
Growing Tips: Transplanting
Learn about transplanting: why we sometimes recommend it, which varieties should be transplanted, and how to do it.
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Sowing Negi Seeds
Yukiho from the Tokita research station demonstrates how to successfully germinate your Negi seeds using cell trays.
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Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg
This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche.
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Tender Grilled Negi
The simplest way to enjoy Negi is by grilling it with oil, salt and pepper until delectably tender. Perhaps you have...
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The Many Types of Negi
Is Negi the same as scallions, or green onions? How are they related to Leeks? How many types of Negi are there? “Negi” can be a confusing term as it is used to describe a few different types of Allium fistulosum. When translated, Negi becomes “green onion”, but this doesn’t work too well when you dig deeper.
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Are Negi the same as Leeks?
While related, Negi is a different species from its Allium cousins – Allium fistulosum is characterized by its non-bulbing nature and hollow green tops.
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How does "hilling" work in Negi production?
For the characteristic long white stalk – the blanched portion is where the subtle sweet allium flavor is – Negi must be "hilled", sort of like you would when growing potatoes. Soil is pushed to cover the plants so only the green tip is exposed, making the plants elongate further to reach for sunlight. Read on to learn more about how Negi is hilled in Japan.
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Roasted Fioretto and Negi with Shaved Parmesan
Liven up your menu with roasted Fioretto, Negi and shaved Parmesan. This dish is filled with fresh flavors and beautiful colors. The tender, wine-poached Negi are served on a platter, topped with the roasted Fioretto and tomato mixture, and finished with Balsamic vinegar and shaved Parmesan.
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Negi and Turnip Galette
Learn more about Negi and other Japanese vegetables on our website.
This dish was created for the Oishii Nippon Pr...
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Charred Negi with Mexican Corn Salsa
In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the Negi until the skins are charred and the center is tender, and serves it with a delicious corn salsa.
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Negi Cultivation
In this video, Chris takes us through Negi cultivation and shows us how to get the most out of our Negi crop. We lear...
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Cold Negi Salad with Cucumber and Soba Noodles
This recipe is a perfect lunch or dinner salad that you can add protein or any other kitchen vegetables to. It is end...
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