Allium fistulosum no relation Korea
Culinary use
A. fistulosum is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence one of the English names for this plant, Japanese bunching onion.In the West, A. fistulosum is primarily used as a scallion or salad onion, but is more widely used in other parts of the world, particularly East Asia.Jamaica
Known as escallion, A. fistulosum is an ingredient in Jamaican cuisine, in combination with thyme, Scotch bonnet pepper, garlic, and allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially.The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus Allium.Japan
The Japanese name is negi (葱), which can also refer to other plants of the genus Allium, or more specifically naganegi (長葱), meaning "long onion". Common onions were introduced to East Asia in the 19th century, but A. fistulosum remains more popular and widespread. It is used in miso soup, negimaki (beef and scallion rolls), among other dishes, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki.Korea
In Korea, A. fistulosum along with A. × proliferum is called pa (파, "scallion"), while common onions are called yangpa (양파, "Western scallion"). Larger varieties, looking similar to leek and sometimes referred to as "Asian leek", are called daepa (대파, "big scallion"), while the thinner early variety is called silpa (실파, "thread scallion"). A similar scallion plant, A. × proliferum is called jjokpa (쪽파). Both daepa and silpa are usually used as a spice, herb, or garnish in Korean cuisine. The white part of daepa is often used as the flavour base for various broths and infused oil, while the green part of silpa is preferred as garnish. Dishes using daepa include pa-jangajji (pickled scallions), pa-mandu (scallion dumplings), pa-sanjeok (skewered beef and scallions), and padak (scallion chicken), which is a variety of Korean fried chicken topped with shredded raw daepa. Dishes using silpa include pa-namul (seasoned scallions), pa-jangguk (scallion beef-broth soup), and pa-ganghoe (parboiled scallion rolls) where silpa is used as a ribbon that bundles other ingredients.
no relation