Miso 味噌 is a thick paste of fermented soybeans with salt and kōji 麹 (a fungus).
Scallions and green onions are the same thing but not as intense "onion-y" flavor. The white parts contain the most intense flavor. They can be raw or cooked; the whole thing can be eaten.
So, when serving a Japanese meal, start with this appetizer.
ネギ味噌添 (Japanese)
/negi misoae soe/
Green Onion with Miso
i /long e/
一 /ichi/ 1. Clean the scallions.
二 /ni/ 2. Cut off the roots and any brown tops, leaving the white bottom and green leaves.
三 /san/ 3. Mix in the scallions with a spoonful of miso placed in a bowl.
Try some other Japanese appetizers:
Japanese Chicken Meatballs つくね /tsukune/:
https://veggiefernandezs.blogspot.com/2020/04/japanese-chicken-meatballs.html
Sour & Sour Eggplant 茄子の揚げ浸し /nasu no agebitashi/:
https://veggiefernandezs.blogspot.com/2020/03/sweet-sour-eggplant.html
Miso Tofu "Meatballs" 日本の豆腐「ミートボール」/nihon no tōfu "mītobōru"/
https://veggiefernandezs.blogspot.com/2014/05/japanese-tofu-meatballs.html
