How to store spring onions: In the freezer? In the fridge? My recommendations!

Spring onions ("Negi" in Japanese) are essential when it comes to Japanese dishes (actually, most asian dishes)! I just bought a bunch of it so I thought I'd share with you some methods of storing it. It's really hard to finish one whole bunch of negi before it gets bad; especially if you live on your own. Storing it is very convenient since you can just pull it out when you feel like putting negi in your miso soup, on top of rice or meat to add some green and taste. I usually store 1/3 of it in the fridge and the rest in the freezer. Here's how:

1. Wash the spring onions VERY well. Then, using a paper towel, soak up the water. Try to get the spring onions as dry as possible.

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For the fridge: In a tupperware, fold a piece of kitchen paper towel and place it at the bottom. Then, place the negi on top of it. I usually cut mine up to get rid of the hassle of cutting it upon usage. Close the lid tight and store in the fridge for up to a couple days.

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For the freezer: Place the negi into saran wrap and put it in the freezer! This should last you a couple weeks. You can thaw it by placing it in the fridge the day before, by putting it on the counter or by running water on it for a couple of minutes.

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