Food
Negi (Japanese Welsh Onion)
葱 (Negi)
Also known as: Allium fistulosum, Japanese Bunching Onion, Welsh Onion
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| Category | Food |
|---|---|
| Origin | Vegetable (Allium fistulosum), primarily domestic Japanese cultivation. Two main morphological types: white-stem nebuka (Kanto-style) and green-leaf wakegi / kujo-negi (Kansai / Kyushu-style) |
| Typical functions | Fresh consumption (sliced as yakumi garnish, in soup), Cut-vegetable processing for ready-meals and meal kits, Functional ingredient (allyl sulfides, quercetin) |
| Regulatory status in Japan | Permitted as a food and food ingredient under the Food Sanitation Act. No category-specific restrictions for ordinary culinary use. |
Negi (Japanese Welsh onion) is the umbrella term covering both white-stem nebuka cultivars (the Kanto staple) and green-leaf wakegi / kujo-negi cultivars (the Kansai staple). For OEM buyers, negi is the highest-volume yakumi (garnish) vegetable in Japan, with cut-vegetable processing demand driven by ramen chains, convenience-store onigiri, and meal-kit ready-meal applications. Regional cultivar branding — Shimonita (Gunma), Senjyu (Yamagata), Kujo (Kyoto) — adds premium positioning to specific commercial routes.
Classification
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Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Pre-cut negi pouch retail
- Frozen sliced negi for foodservice and ready-meal
- Kuro-negi (charred-leek) garnish OEM
- Soup base and stock seasoning component
Ingredient profile
Negi (Allium fistulosum) is a perennial herb in the Allium genus, distinct from but related to the bulbous onion (A. cepa). Japanese commercial supply splits broadly into nebuka cultivars — long white-stem types eaten primarily for the stem (Shimonita, Senjyu, Iwatsuki, etc.) — and wakegi / kujo-negi cultivars eaten primarily for the green leaf. Each style has distinct culinary applications.
The vegetable contains allyl sulfides (notably diallyl disulfide) responsible for the characteristic pungency and aroma, plus quercetin in the green leaf and a range of B vitamins. Industrial OEM processing typically uses pre-trimmed stem-only material for cut-vegetable lines and whole-stem material for grilling and stock preparations.
OEM applications
In Japanese food OEM, negi appears as pre-cut pouch retail (sliced rings for yakumi garnish, the convenience-store and supermarket category); as frozen sliced negi for ramen chain and foodservice supply; as kuro-negi (charred leek) garnish for premium ramen and donburi OEM; as a soup-base seasoning component in instant noodle and dashi packet products; and as a meal-kit vegetable component.
Regional cultivar differentiation matters commercially. Shimonita-negi (Gunma) is the premium nebuka cultivar associated with sweetness on grilling. Kujo-negi (Kyoto) is the premium green-leaf cultivar with thin tender leaves used in udon and shabu-shabu garnish OEM. Senjyu-negi (Yamagata) is the volume nebuka cultivar for industrial cut-vegetable supply. Iwatsuki and Shimoda-negi are regional specialty cultivars used in branded OEM.
Regulatory classification in Japan
Negi as fresh vegetable and processed cut-vegetable product is subject to the Food Sanitation Act, including residual pesticide standards.
Functional or health claims linking negi to specific physiological functions require Foods with Functional Claims notification with supporting evidence; ordinary food labelling cannot make therapeutic claims about allyl sulfides or quercetin content.
Regulatory classification in other markets
| Global | Fresh and processed negi is generally allowed in most destination markets subject to plant-quarantine requirements for fresh shipments. Permitted as food ingredient in EU, UK, US, China, Korea, and ASEAN markets. Note that 'Welsh onion' in destination-market labels typically refers to the same species (A. fistulosum); 'green onion' or 'scallion' labels may refer to either A. fistulosum or A. cepa green-leaf types depending on regional convention. |
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Market reference formulations
Example finished products will be added after verification of cultivar (nebuka / kujo-negi / wakegi), prefecture of origin, and processing method per the editorial policy.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Quick answers
- What is Negi (Japanese Welsh Onion)?
- Negi (Japanese Welsh onion) is the umbrella term covering both white-stem nebuka cultivars (the Kanto staple) and green-leaf wakegi / kujo-negi cultivars (the Kansai staple). For OEM buyers, negi is the highest-volume yakumi (garnish) vegetable in Japan, with cut-vegetable processing demand driven by ramen chains, convenience-store onigiri, and meal-kit ready-meal applications. Regional cultivar branding — Shimonita (Gunma), Senjyu (Yamagata), Kujo (Kyoto) — adds premium positioning to specific commercial routes.
- What is the regulatory status of Negi (Japanese Welsh Onion) in Japan?
- Permitted as a food and food ingredient under the Food Sanitation Act. No category-specific restrictions for ordinary culinary use.
- What products typically use Negi (Japanese Welsh Onion)?
- Pre-cut negi pouch retail / Frozen sliced negi for foodservice and ready-meal / Kuro-negi (charred-leek) garnish OEM / Soup base and stock seasoning component
- Where does Negi (Japanese Welsh Onion) come from?
- Vegetable (Allium fistulosum), primarily domestic Japanese cultivation. Two main morphological types: white-stem nebuka (Kanto-style) and green-leaf wakegi / kujo-negi (Kansai / Kyushu-style)
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References
Last updated: 2026-05-30. Ingredient entries are reviewed at least annually against current regulatory listings.