Have you seen white thin strips garnished on your favorite ramen? That’s called Shiraga Negi (白髪ネギ) and it’s quite a common topping for ramen and other fatty dishes. It’s very easy to make this garnish at home so you can elevate your ramen with this refreshing topping!
What is Shiraga Negi?
The white part of a Japanese long green onion cut into julienne strips is called Shiraga (white hair) Negi (long green onion) because of its resemblance to white hair.
Negi – Japanese Long Green Onion
Negi (ネギ)—also known as Naga Negi (“long onion” 長ネギ), Shiro Negi (“white onion” 白ネギ), or Tokyo Negi (東京ネギ)—refers to an allium with a thick and long white stem and hollow green tops. Negi can withstand long cooking; therefore, it’s great in stews, braises, and soups. You can find these long green onions at Japanese grocery stores or Korean grocery stores.
How Do You Use Shiraga Negi
Shiraga Negi is always used as a topping on ramen and some of the fattier dishes like Chashu or Kakuni (Braised Pork Belly) to give a refreshing taste. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
