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:
3/3/2014 09:57:53 pm
Wow!, this was a high-quality post. In theory i might prefer to write like this too – taking time and real effort to create a decent article… but what am I able to say… I keep putting it off and never appear to achieve something..
Leave a Reply.
Subscribe via email