【寿司・SUSHI #5】
“芽葱（MENEGI・めねぎ）”
It is one of the ingredients for SUSHI. A green onion harvested just after it has sprouted. It is used as a condiment or SUSHI topping.
Onion is one of the most popular vegetables on the dinner table, used as a condiment in MISO soup and noodles, and as an ingredient in SUKIYAKI and pot dishes. When it is heated, it gives off a sweet taste, but when it is eaten raw, it seems to be more of a pungent taste.
Despite this, I was shocked when I first encountered “芽葱・MENEGI”! Even though it’s a raw scallion, you can’t believe how soft it is and how refreshing it is with just the right amount of spiciness! It’s called scallion, but I thought it was something else.
Remembering those first impressions, I interweaved the growing scallion, the pretty white flower that blooms after it has grown, and the newly sprouted form into one design.
Of course, the mature ones are firm, satisfying and delicious, but the aroma and taste that spreads when you take a bite of a scallion makes you want to close your eyes and mutter, “It’s so blue – it’s like youth!”, lol. The same vegetable has a different flavor at different times, which makes me feel that it has a different quality.
Since many SUSHI toppings are made with raw fish, it is often served as a palate cleanser, but for that, “芽葱” has a lot of presence. “芽葱” which rot quickly and does not keep for a long time, is one of the most expensive ingredients. It can be one of the main dishes.
It is one of the sushi items that you should definitely try if you see it.
芽葱（MENEGI・めねぎ）
It is one of the ingredients for SUSHI. A green onion harvested just after it has sprouted. It is used as a condiment or SUSHI topping. I interweaved the growing scallion, the pretty white flower that blooms after it has grown, and the newly sprouted form into one design.
芽葱（MENEGI・めねぎ）
It is one of the ingredients for SUSHI. A green onion harvested just after it has sprouted. It is used as a condiment or SUSHI topping. I interweaved the growing scallion, the pretty white flower that blooms after it has grown, and the newly sprouted form into one design.
Design and Writing:千尋（Chihiro）
【寿司ネタシリーズ第五弾】
「芽葱（メネギ）」めねぎ
寿司ネタのひとつ。『葉ネギを芽吹いた直後に収穫したもの。薬味や鮨種として使われる。』〜”goo国語辞書”より
葱は、みそ汁や麺類などに薬味として使われたり、すき焼きや鍋物に具材のひとつとして使用されたりと、食卓への登場率が高い野菜の一つです。加熱して食べる時は甘味が出ますが、生で食べる時はどちらかというと辛味を感じることが多いような気がします。
にも関わらず、初めて芽葱に出会った時には衝撃を受けました！！ 生で食べる葱なのに、そうとは思えないやわらかさと、ほどよい辛味の中に感じるさわやかさ！名前には葱とありますが別物かと思ったほどです。
そんな初めての感動を思い出しながら、ぐんぐんと伸びる葱と、成長してから咲く可愛い白い花、発芽したばかりの姿を一つのデザインの中に織り交ぜました。
成長したものももちろん、しっかりして食べ応えがあり美味しいけれど、芽葱を口にすると広がる香りや味は、目を閉じて思わず「青いね～青春だねぇ」なんて呟きたくなります（笑）同じ野菜でもその時々で味わいが違い、別の良さがあると感じさせてくれます。
「（貝殻を）ご自由にお持ち下さい」と店主と思われる方の手書き文字で書いてあるのですが、まだ持ち帰る勇気が出ません（笑）帆立の貝殻でマドレーヌづくり、なんてしてみたいものですね。近々勇気を出して、もらってみようかな！と思っています。
寿司ネタには生魚が多いため、お口直しに・・・と出されることもありますが、そのわりには存在感たっぷりの芽葱。足が早く日持ちしない芽葱は高級食材の一つなのだとか。メインの一つにもなりうる美味しさです。
見かけたらぜひ食べてみてほしい寿司ネタのひとつです。
Design and Writing : 千尋
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