Delicious “long onion” in winter
Naganegi is a vegetable of the genus Negi of the Yuri family, has a pungent aroma and a spicy taste while alive and sweet when heated. Negi used in Japan can be divided into three groups: Kaga group, Senju group and Kujo group.
Among them, the Kaga-gun and Senju-gun, the white-leaf-eating species, are commonly known as “Naga-negi” and “Nekoku-negi”, and are characterized by high demand mainly in the Kanto region. In Kansai, “negi” is often used to refer to scallions. It is a popular vegetable that has a close connection with local pots. It is fragrant and enhances the flavor of the noodles, so it is highly requested as a medicinal flavor.
How to distinguish delicious long onions from fresh and delicious onions
The long, lush onions are somewhat shiny white, soft near the base, completely hairless, and very tight and elastic. The one where the white and the blue parts are clearly separated is fresh. Choose pods that are superficial or have dry tips that are not brown.
Allyl sulfide, a scent ingredient found in onions, is responsible for stimulating sympathetic nerves and raising body temperature. Hence, it can be expected to have a blood circulation-promoting effect. In addition, selenium is one of the minerals that have cancer-preventing effects that have been studied. The leaves are rich in carotene, which helps in activating immunity.
When storing at home, remove the tops of leaves, wrap them in newspaper, and store in low-temperature places indoors or on veranda away from direct sunlight. If you lay the long onion on its side and store it, it may bend when trying to get back to the position it was originally planted in the field, so store it upright.
If you have a garden, you can preserve it for a long time by burying white parts in the soil. If you can’t use it, wrap it in a plastic bag or plastic wrap, store in the refrigerator and use up as soon as possible.
Wedge and duration of long onions
Naganegi are distributed for a year, but the peak season is from October to March in winter. Winter makes onions sweeter.
Tips to eat delicious long onions
When using it for frying food, use a kitchen knife to pierce the area and then cut it into large pieces to make it easier to cook. When eaten raw, if it smells too strong or smells too strong, the water will be easier to eat. If you want to make confectionery, cut it into small pieces and then gently dry in water to reduce swelling.
“Scallions” are rich in vitamins
Scallions are characterized by a dark green color and a high aroma, and good examples include “cup” and “asatsuki”. Even a small amount is lively for the eyes and indispensable as a medicine.
The generic name is “spring onion”, depending on the region there are many types. In Kansai there is more demand than in Kanto, and in Kansai, scallions are often called scallions.
“Universal Negi” is not a breed name, but a brand acquired by planting dense Kujo Negi and harvested when young.
How to distinguish delicious green onions from fresh and delicious onions
Fresh green onions grow straight from the roots, dark green, strong tubers. Choose a type that does not discolor or stain.
Scallions contain more carotene which boosts immunity than long onions. Carotene has a high antioxidant effect and protects the body from active oxygen. In addition, allyl sulfide, a component of the fragrance, is believed to have a boosting effect on digestive secretions.
How to store scallions
Wrap up with newspaper and store it upright in the refrigerator’s vegetable compartment. It is very perishable, so remember to eat it as soon as possible. If you freeze it in chopped state right out of the box, it will come in handy as an ingredient for confectionery and miso soup. The trick to eating well is to drain the water when chopped and then freeze.
Eat delicious scallions
The ingredients are fragrant and spicy, but when heated, they are sweeter. If you want to eat more scallions, you can use it as an okonomiyaki instead of cabbage, or use it in a pot or bowl to eat more.
We introduce the long onion and scallion respectively. Negi is indispensable all year round for hot pot dishes in winter and for noodles in summer. It is usually a side role or a companion, but should embark on using it as a key ingredient as well.