NEGI

Succulent, fresh and fragrant – negi is a staple of washoku, cultivated in Japan since antiquity and found in nearly every traditional Japanese dish.

Growing long and thick in deep rich soil (often over 3 feet in length), Negi closely resembles a European leek, distinguished by its long, sleek white stalks and hollow green tops. Compared to European leek, the key differences are their layers and flavors. Like an onion, Negi has a core in the middle with layers to cover it, and that core is juicy and flavourful when cooked.

Negi is rarely grown outside Japan, but is gradually becoming a specialty crop throughout regions of Hawaii and California.

Health Benefits

When prepared raw, negi is a great source of allicin – a compound that boosts the immune system by improving circulation and reducing inflammation. It also enables vitamin B1 absorption from meat or fish when paired together.

It is traditionally said that a “negi compress” is a popular home remedy for the common cold. By wrapping raw negi in a cloth around the neck, the allicin breaks down into diallyl sulfide which is said to be effective in alleviating sinus congestion and throat soreness.