Welsh onion; green onion; spring onion; scallion
Refers specifically to Allium fistulosum, a type of thick-stemmed green onion common in Japanese cuisine. Often used in nabemono (hot pot) and as a condiment.
See also: ねぎ
It's delicious when you add plenty of Welsh onion to the hot pot.
Chop the white part of the green onion and use it as a condiment.
Standard kanji spelling for this vegetable.
Kana spelling is common in everyday writing, especially in recipes and casual contexts.
Originally descriptive of an onion that is 根深, “deep at the root”; the name became associated especially with Welsh onions cultivated by earthing up the stems to produce a long white portion.