Pronunciation: [nˈɛɡɪ] (IPA) 
The word "NEGI" is typically spelled as "negi" in English. It is a loanword from Japanese, where it is written as "ネギ" and pronounced as /neɡi/. The IPA phonetic transcription of the word "negi" is /ˈnɛɡi/, which indicates that the stress falls on the first syllable. The word refers to a type of long green onion that is commonly used in Japanese cuisine. Its mild and sweet flavor makes it a popular ingredient in soups, stir-fries, and salads.
"Negi" is a noun that refers to a type of vegetable commonly used in cooking, particularly in Asian cuisines. It belongs to the Allium family, which also includes onions, garlic, and leeks. Negi is known for its long, slender shape, similar to a green onion or scallion, with a small white bulb at the base and dark green leaves at the top. It has a mild, onion-like flavor that is commonly used as a seasoning or garnish in various dishes.
In Japanese cuisine, negi is an essential ingredient and is often used as a garnish for dishes such as ramen, udon, and yakitori. It is also commonly used in stir-fry dishes, soups, stews, and as a topping for sushi. The white part of the negi is often sliced thinly and added to dishes, while the green part is finely chopped and used as a garnish. Its subtle flavor and crunchy texture make it a versatile ingredient that adds a refreshing taste and visual appeal to various dishes.
Negi can be found in grocery stores or Asian markets, usually near the fresh produce section. It is best stored in a cool, dry place or the refrigerator to maintain its freshness. When using negi in cooking, it is typically washed thoroughly, trimmed at the ends, and sliced or chopped according to the recipe's requirements.
