Translation guide
In Japanese, the term for 'spring onion' varies by region and the specific type of onion. The most common and widely understood word is ねぎ, which can refer to various long green onions, including what English speakers call spring onions, green onions, or scallions. However, there are more specific terms depending on thickness and usage.
The most common way to refer to spring onions in everyday Japanese, covering the long, green, and white onion used in many dishes.
This is the generic term for long green onions, including spring onions, green onions, and scallions. It's used across Japan and is the safest choice when you're not sure of the specific type.
I put spring onions in miso soup.
Please chop the spring onions.
Literally 'green onion,' this term emphasizes the green leafy part. It's often used in Western Japan (Kansai region) to refer to what is called 万能ねぎ or 葉ねぎ elsewhere.
I like dishes that use plenty of green onions.
A specific variety of thin, green spring onion often sold in small bunches. The name means 'all-purpose onion.' Common in supermarkets, especially in the Kanto region.
All-purpose spring onions are convenient as a condiment.
When you want to specify the thicker variety with a long white stem, similar to a leek but not exactly the same. This is common in Kanto-style cooking.
Literally 'white onion,' this refers to the thick, long white stem variety. It's the standard in Kanto (Tokyo area) and is used in sukiyaki, nabemono, and grilled dishes.
White spring onions are essential for sukiyaki.
Another term for the thick white spring onion, literally 'root-deep onion.' It's less common in everyday speech but may appear in recipes or agricultural contexts.
Thick spring onions become sweet when cooked.
For very thin, young spring onions often used raw as a garnish.
Small or thin spring onions, often used raw as a topping for noodles, tofu, or soups. Similar to 'scallions' in English.
I put chopped spring onions on chilled tofu.
Literally 'leaf onion,' this refers to the thin, leafy green variety. It's similar to 万能ねぎ and is common in Kansai.
The word たまねぎ (tamanegi) means 'round onion' or 'bulb onion,' not spring onion. If you ask for ねぎ, you'll get a long green onion, not a round onion.
In Kanto (Tokyo area), ねぎ usually means the thick white type (白ねぎ). In Kansai (Osaka area), ねぎ often refers to the thin green type (青ねぎ or 葉ねぎ). When in doubt, use ねぎ and point or describe.
Use the white part of the spring onion.
I chop leaf onions and put them in ramen.