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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. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin—a succulent and fragrant Negi bunching onion.

Tender Grilled Negi

The simplest way to enjoy Negi is by grilling it with oil, salt and pepper until delectably tender. Perhaps you have...

Meet the Farmer - Suzuki Farm

How one farmer’s mission to grow Japanese produce in the United States, became one of the most renowned Japanese Farms in the Eastern US.  

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.

Are Negi the same as Leeks?

These little black seeds might look similar to onion or leek, but they contain the genetic ingredients for the succulent, hollow leaves and long white stalks of Long Negi.While related, Negi is a different species from its Allium cousins – Allium fistulosum is characterized by its non-bulbing nature and hollow green tops. Learn more about the difference between Negi and their relatives, including Leeks. 

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. 

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.

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.

Negi and Turnip Galette

  Learn more about Negi and other Japanese vegetables on our website.  This dish was created for the Oishii Nippon Pr...

Charred Negi with Mexican Corn Salsa

Learn more about Negi and other Japanese produce on our website.  Shop Negi and other Japanese vegetable seeds fro...

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...

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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