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Thread: What are these things?

  1. #11
    I think it's just scallions. In Japanese food we peel off the layers, stack them up and then cut into slivers. They can be straight or curly, depending on the direction you cut in. Usually we use "Tokyo Negi" which is the size between a scallion and a leek.

  2. #12
    Senior Member TamanegiKin's Avatar
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    Jun 2011
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    En mi querida Ciudad de Los Angeles
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    471
    Micro cilantro and negi stacked and cut on a bias.
    If you put the negi in ice water they usually curl up like that.

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