Asatsuki Onion Japan

There are several varieties of Japanese onions, but long onions (naganegi), green onions (bannonegi), and baby scallions (asatsuki) are the most common. The green leaves are a good source of nutrients like carotene and vitamins B1, B2 and C, and also contain a digestive aid. The Baby scallions are the thinnest among these onions and are chopped for ponzu.

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