Senju Negi (Welsh onion)
- Published 2010.9.15
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The most common deep-rooted Welsh onion in Kanto region. It gets much more sweeter when heated and does not crumble, and therefore is called the Welsh onion of the best quality. It somewhat heavy and has a shine. Commonly enjoyed in one-pot cooking, soup, or as garnish. Mainly eat the white part instead of the green part.
