NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
Recipes
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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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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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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Salmon Carpaccio with Shiraga Negi
"Shiraga" means silver hair in Japanese, as the white part of Negi sliced into immaculate thin strips resembles beaut...
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