Nira garlic chives

Allium tuberosum

A chive with a strong flavor and garlic overtone. Commonly used in Japanese, Chinese and Korean cooking. In addition to being a main ingredient in various dishes, it is also used as a tie for wrapped items.

Its distinctive aroma is from allyl sulfides, a substance found in the onion family, which improves blood circulation, conditions the stomach and digestive tract, and promotes digestion and absorption. It also helps with recovery from fatigue and increasing physical strength due to having Vitamin B1, which promotes metabolism of energy, as well as preventing oxidation of cells and activating enzymes that control carcinogenic substances. Just as with other strong color vegetables, nira also offers other good stuff including beta carotene, Vitamin C, polyphone, Vitamin E and fiber.

21 kcal/100 g; 92.6% water, 1.7% protein, 0.3% fat, 4.0% carbohydrate, 1.1% ash

Recipes with nira

• Ebi no nikogori suigyoza / shrimp shui jiao dumplings 
  
• Tomato to nira no nattojiru / miso soup with fermented soybeans, tomato and garlic chives 
  
• Asazuke hakusai kimuchi / quick napa cabbage kimchi
• Moyashi to satsumaage no itamemono / stir-fried bean sprouts and deep-fried fishcake 
• Nira to koebi no chijimi / jijigmae Korean savory pancake with garlic chives and bay shrimp
• Niratama misoshiru / miso soup with garlic chives and egg
  
• Nira no champuruu / Okinawan-style stir-fry with tofu and garlic chives
• Nira no ume okaka-ae / garlic chives with pickled plum and bonito flakes
• Tofu to sake no chige / jjigae Korean stew with tofu and salmon
• Ebi no suigyoza / shuijiao boiled dumplings with prawns
• Ika to koebi no chijimi / jijigmae Korean savory pancake with calamari and bay shrimp
• Phad thai

Try nira in the following recipes

• Miso yasai raamen / vegetable ramen noodles with miso-flavored soup
• Koyadofu-iri seri to koebi no chijimi / jijigmae Korean savory pancake with freeze-dried tofu, water dropwort and bay shrimp 
• Tosho chaamen / dao xiao chao mian / fried hand-shaven noodles
• Suigyoza no chige-fu nabe / jjigae-style hotpot with shui jiao dumplings
  
• Kankoku mitsuba no shiraae / cham namul with tofu dressing
  
• Shiifuudo to daizu moyashi no kankoku mushi / haemul jjim / steamed seafood and soybean sprouts Korean style 
• Petoraaru karei no kankoku-fu pirikara-ni / braised petrale sole in mildly spicy sauce, Korean style
  
• Kaisen chukadon / Chinese-style seafood saute over steamed rice 
• Chapuche / japchae stir-fried vermicelli and vegetables
• Koebi to tofu no mabo harusame / mapo bean vermicelli with bay shrimps and tofu

(Last updated: April 21, 2018)