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.
Chop chives and float them in the soup.
Literally 'Western asatsuki'. A more formal or botanical term, less common in everyday cooking.
Chives are a close relative of asatsuki.
Literally 'Ezo leek', a native Japanese name for chives. Very rare and mostly botanical.
Ezo leek can be found in Hokkaido.
Clarifying the difference between chives and similar Japanese alliums, which are sometimes confused.
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.
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.
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.
Chives are eaten raw in salads, while garlic chives are stir-fried.
Use garlic chives in stir-fries.