Don't forget negi when chowing down on sukiyaki, udon or ramen. Spicy when raw and sweet when cooked, it's been an indispensable part of Japanese cuisine for centuries. This episode focuses on Senju negi, a variety passed down from the Edo period. In Tokyo, clay soil gives it a unique sweetness. Our reporter Kailene enjoys steamed negi on a farm, a hot pot eaten in winter featuring fatty tuna, and learns two sauce recipes for nearly any occasion. (Reporter: Kailene Falls)

Dishes using negi sauce
Kailene in the negi field
Negi Wholesaler
Negima hot pot