Translation guide
A small, mild-flavored herb related to onions, used as a garnish or ingredient. In Japanese, it is most commonly referred to as チャイブ, a loanword from English, but there are also native terms for related allium plants.
Referring to the common culinary herb with thin, hollow leaves and a mild onion flavor.
The standard Japanese word for chives, borrowed from English. Widely understood in cooking contexts.
チャイブを刻んでスープに浮かべる。
Chop chives and float them in the soup.
Clarifying the difference between chives and similar Japanese alliums, which are sometimes confused.
チャイブ (chives) are thin, round, hollow leaves with a mild onion taste. アサツキ (asatsuki) is a Japanese variety with slightly thicker leaves, often used raw as a garnish. ニラ (nira) has flat, solid leaves and a stronger garlic flavor, commonly cooked. In recipes, チャイブ usually refers to Western chives, while アサツキ and ニラ are distinct ingredients.
チャイブは生でサラダに、ニラは炒めて食べます。
Chives are eaten raw in salads, while garlic chives are stir-fried.
Literally 'Western asatsuki'. A more formal or botanical term, less common in everyday cooking.
セイヨウアサツキはアサツキの近縁種です。
Chives are a close relative of asatsuki.
Literally 'Ezo leek', a native Japanese name for chives. Very rare and mostly botanical.
エゾネギは北海道で見られる。
Ezo leek can be found in Hokkaido.
Asatsuki (Allium schoenoprasum var. foliosum) is a Japanese variety of chive with slightly thicker leaves. Often used in miso soup and as a condiment. Not exactly the same as Western chives, but closely related.
アサツキを味噌汁に入れる。
Put asatsuki in miso soup.
Nira (Allium tuberosum), garlic chives or Chinese chives. Flat leaves, stronger garlic flavor. Not the same as chives, but often used in similar ways in Asian cuisine.
ニラを炒め物に使う。
Use garlic chives in stir-fries.