Wakegi

Allium wakegi

vegetable

A small bunching onion that multiplies by bulbs, thinner and milder than scallion, in nuta with vinegared miso in Japan, in kimchi or pajeon in Korea (jjokpa).

Origin

Japan and Korea

Season (United States)

October to April

Preparation

The whole bunch is eaten: the roots are cut off, then it is blanched for a minute for nuta, or snipped raw over dishes, like a fine spring onion. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Fructans (inulin, FOS) · Allium sulfur compoundsIn small amounts, not counted Insoluble fibers

Did you know?

It is a natural hybrid between Welsh onion and shallot.