The Japanese green onion, or negi, is a must for popular Japanese foods like sukiyaki and ramen. Despite being a staple of the Japanese diet since the 18th century, its popularity only continues to grow. Negi, which takes 10 months to grow and reaches 70 centimeters, is spicy when raw but sweet when cooked and contains as much sugar as mangoes. Raw, boiled, grilled: depending on how it is cooked, negi offers a wide range of tastes. Join us in discovering this mysterious vegetable.