Allium. Japan The Japanese name is negi (葱), which can also refer to other plants of the genus Allium, or more specifically naganegi (長葱), meaning "long onion". Common onions were introduced to East Asia in the 19th century, but A. fistulosum remains more popular and widespread. It is used in miso soup, negimaki (beef and scallion rolls), among other dishes, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki. Korea In Korea, A. fistulosum along with A. × proliferum is called pa (, "scallion"), while common onions are called yangpa (, "Western scallion"). Larger varieties, looking similar to leek and sometimes referred to as "Asian leek", are called daepa (, "big scallion"), while the thinner early variety is called silpa (, "thread scallion"). A similar scallion plant, A. × proliferum is called jjokpa (). Both daepa and silpa are usually used as a spice, herb, or garnish in Korean cuisine. The white part of daepa is often used as the flavour base for various broths and infused oil, while the green part of silpa is preferred as garnish. Dishes using daepa include pa-jangajji (pickled scallions), pa-mandu (scallion dumplings), pa-sanjeok (skewered beef and scallions), and padak (scallion chicken), which is a variety of Korean fried chicken topped with shredded raw daepa. Dishes using silpa include pa-namul (seasoned scallions), pa-jangguk (scallion beef-broth soup), and pa-ganghoe (parboiled scallion rolls) where silpa is used as a ribbon that bundles other ingredients. Russia A. fistulosum is used in Russia in the spring for adding green leaves to salads. Image gallery See also List of Allium species References External links PROTAbase on Allium fistulosum WORLD'S LARGEST Allium fistulosum fistulosum Flora of China Leaf vegetables Onions Perennial vegetables Plants described in 1753 Taxa named by Carl Linnaeus Russian cuisine