Tokyo Negi Scallions
Our Tokyo Negi Scallions are grown on the famous Norwich Meadows Farm in upstate New York, which supplies organic vegetables to chefs at NYC’s best restaurants, and hot-air-dried by our co-packers in upstate New York. A long, thick variety of scallion, these become sweet and aromatic when cooked. Use them as a sub for fresh scallions in braises, stir-fries and noodle dishes, or as a garnish in soups, stews and dips. Fold them into doughs and dips, sprinkle them over rice, or eat ’em straight from the jar!
Norwich Meadows Farm grows this variety of scallions because the chefs they work with prefer them for the succulent, sweet, fragrant flavor. They are also more versatile than other varieties of scallions. Negi scallions have been a staple of Japanese cuisine for centuries, and are part of the Oishii Nippon project. They have a long history in Japan, where they are sent as gifts, including to the imperial family.
