Cut lengthwise into two halves, clean it and use as per taste. Here is a recipe adapted from Japanese Farm Food by Nancy Singleton Hachisu
- Wash and trim Negi. Cut them to divide the white bottoms from the more tender green tops.
- In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
- Stir together mustard, miso and vinegar. Transfer Negi to a serving bowl and gently fold in dressing.