Translation guide
A type of onion with a long white stem and hollow green leaves, commonly used in East Asian cuisine. In Japanese, the most common equivalent is ねぎ, but the specific variety and usage can vary.
The most common way to refer to Welsh onions in Japanese, covering both the vegetable and its use in cooking.
The general term for Welsh onion. Can refer to various types, including 長ねぎ (long onion) and 万能ねぎ (thin green onions). Used in countless Japanese dishes.
味噌汁にねぎを入れます。
I put green onions in miso soup.
When you need to distinguish between the white and green parts, or refer to the vegetable in a recipe.
Refers to the white part of the Welsh onion, often used in cooking for its sweetness.
Welsh onions (ねぎ) are different from bulb onions (玉ねぎ, たまねぎ). Do not use ねぎ when you mean a round onion.
In eastern Japan (Kanto), the thick white 長ねぎ is standard, while in western Japan (Kansai), the thin green 万能ねぎ or 青ねぎ is more common. However, both are understood nationwide.
Green onions are often used as a condiment.
Specifically refers to the long, thick white-stemmed variety (often called Tokyo negi or naga negi). Common in Kanto region.
すき焼きには長ねぎが欠かせません。
Long green onions are essential for sukiyaki.
Thin, delicate green onions often used raw as a garnish. Similar to scallions. Common in Kansai region.
冷奴に万能ねぎを散らします。
I sprinkle thin green onions on chilled tofu.
Literally 'green onion', often used interchangeably with 万能ねぎ in some regions. Emphasizes the green leafy part.
青ねぎを刻んでラーメンにのせます。
I chop green onions and put them on ramen.
白ねぎを斜め切りにします。
Slice the white part of the green onion diagonally.
The green leafy part of the Welsh onion, often used for stocks or as garnish.
ねぎの青い部分は捨てずにスープに使います。
Don't throw away the green parts of the green onion; use them in soup.