Translation guide
In Japanese, the most common equivalent for 'scallion' is ねぎ, which refers to the long, thick type of green onion. The thinner variety, often called 'spring onion' or 'green onion' in English, is usually わけぎ or あさつき. The choice depends on the specific type and culinary context.
scallion (general, thick type)
scallion (thin type)
The most common type of scallion used in Japanese cooking, with a white base and long green leaves.
The standard word for the thick, long green onion used in many Japanese dishes. Often translated as 'scallion', 'green onion', or 'Welsh onion'.
I put scallions in miso soup.
Please chop the scallions.
Literally 'long onion', emphasizing the length. Used to distinguish from shorter varieties.
A thinner, milder scallion often used raw or as a garnish.
A type of scallion that is thinner and milder than ねぎ, often used in salads or as a garnish. Sometimes called 'spring onion' or 'scallion' in English.
I use thin scallions as a condiment.
A very thin, chive-like scallion, often used in soups or as a garnish. More delicate than わけぎ.
Finely chopped scallions used as a topping or flavoring.
Scallions specifically used as a condiment (薬味). Often finely chopped.
Please put plenty of chopped scallions on top.
Chopped scallions, often used as a topping for noodles or tofu.
I put chopped scallions on ramen.
ねぎ is the thick, long green onion (Allium fistulosum) used in most cooked dishes. わけぎ is a thinner, milder hybrid often used raw. あさつき is even thinner, similar to chives, and used as a garnish. In English, all can be called 'scallion', but the Japanese terms are not interchangeable in recipes.
The Japanese ねぎ is not the same as a Western leek (リーキ) or chives (チャイブ). If you ask for 'scallions' in Japan, you will likely get ねぎ. Specify わけぎ or あさつき if you need the thin type.
長ねぎの白い部分を使います。
Use the white part of the scallion.
あさつきを散らします。
I sprinkle chopped chives (thin scallions) on top.