Translation guide
Refers to a type of scallion commonly used in Chinese and other Asian cuisines, known for its thick white stalk and mild flavor. In Japanese, it is typically called わけぎ or にら, though these are botanically distinct.
The common Chinese scallion with a long, thick white base, used in stir-fries, soups, and as a garnish.
Literally 'split onion', this is the most common term for the thick-stalked scallion used in Japanese and Chinese cooking. It is a hybrid of Welsh onion and shallot.
Chop the Chinese scallions and add them to the stir-fry.
Actually Chinese chives (garlic chives), but sometimes confused with scallions. Has flat leaves and a garlicky flavor. Use only when the dish specifically calls for garlic chives.
Not a true scallion; use only if the recipe specifies garlic chives.
にらレバ炒めは中華料理の定番です。
Stir-fried liver with garlic chives is a classic Chinese dish.
Refers to Japanese long green onion (negi), which is similar but thinner and longer than the typical Chinese scallion. Can be used as a substitute.
長ねぎの白い部分を使います。
Use the white part of the Japanese leek.
Thinly sliced scallions used as a topping for ramen, soups, or cold dishes.
Literally 'white hair onion', refers to very thinly shredded white part of negi or scallion, often used as a garnish on ramen or Chinese dishes.
ラーメンに白髪ねぎをたっぷりのせます。
Put plenty of shredded scallions on the ramen.
A type of thin, tender scallion often used raw as a garnish. Literally 'all-purpose onion'.
冷奴に万能ねぎを散らします。
Sprinkle chopped scallions over the chilled tofu.
The English term 'Chinese scallion' does not have a single exact equivalent in Japanese. The closest is わけぎ, but depending on context, other types of onions may be meant. Always check the recipe or dish to choose the right word.