negimiso

Negimiso is a Japanese condiment and preparation that combines miso paste with negi, the green onions or scallions used widely in East Asian cookery. The resulting paste is savory and umami-rich, with a balance of salt from the miso and sweetness or sharpness from the negi, depending on the variety of miso used.

Preparation methods vary, but the core idea is to mix or whisk miso with finely chopped negi until a cohesive paste forms. Some recipes use white (shiro) miso for a milder flavor, while others employ red (aka) miso for deeper umami. Additional ingredients such as mirin, sugar, sesame oil, or garlic are sometimes added to adjust sweetness, viscosity, and aroma. Cooking the mixture briefly can mellow saltiness and bring out roasted notes if the negi is sautéed or charred beforehand.

Uses for negimiso are versatile. It is commonly used as a glaze or topping for grilled fish, chicken, tofu, or vegetables, adding a savory crust or sauce-like finish. It can be spooned over steamed rice or used as a dip for skewered meats at casual meals or izakaya-style gatherings. In some preparations, negimiso is incorporated into soups or stews to provide a depth of umami.

In cultural terms, negimiso reflects the Japanese culinary preference for combining miso with aromatics to create quick, flavorful condiments that enhance grilled and simmered dishes. See also miso, negi, and miso-based dengaku preparations.