【Reading】めねぎ

【English Name】Me-negi (Baby Green Onion Shoots)

Menegi refers to onion (negi) seeds sown densely and harvested at the young-sprout stage, when the shoots are only a few centimeters tall. Unlike mature negi, it is characterized by a thin, delicate appearance, and as a sushi topping it is served mainly at high-end restaurants.

Its flavor retains the pungency characteristic of negi but in a mild form, and a refreshing aroma spreads when it is eaten. The texture is tender, making it easy to achieve a sense of unity with the rice. In nigiri sushi it is commonly served by bundling the thin sprouts, placing them on the rice, and wrapping them with a band of nori.

The main production area is Shizuoka Prefecture, and the area around Iwata City in particular is known as a major center of greenhouse-grown menegi. Because hydroponic cultivation in greenhouses is the norm, it can be shipped year-round, but spring to early summer is considered the season when its flavor is best.

At sushi restaurants it is often served as a palate cleanser or interlude, and ordering it after a rich, fatty topping lets one enjoy a clean aftertaste. Owing to its beautiful appearance, it is also valued for adding color to assorted platters.