spring onion
Cultural layer
Allium fistulosum L. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-03)
Yan-Kit's Classic Chinese Cookbook (Yan-Kit So, 1984)
Japanese Cooking: A Simple Art (Shizuo Tsuji, 1980)
Real Korean Cooking (Maangchi / Emily Kim, 2015)
Classic Food of China (Yan-Kit So, 1992)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
15 bonds · 15 sourcedJiang cong: the foundational Chinese aromatic pair.
Read in Yan-Kit's Classic Chinese Cookbook, pages 71 and 72, ginger and scallions in the stock, and page 16, where the book makes them two of three indispensable condiments rather than a pair; the cited Classic Food of China was not the book in hand.
Pajeon and makgeolli, the rainy-day pairing.
Confirmed in Real Korean Cooking: the pancakes chapter opening, page 178, pancakes with rice liquor on rainy days, and seafood-scallion pancake, page 189.
The standing soba condiment.
Confirmed in Japanese Cooking: A Simple Art: noodles in a basket, pages 312 to 313.
The standing udon topping.
Confirmed in Japanese Cooking: A Simple Art: noodles in broth, kake udon, page 311.
Steamed fish and dressings.
Read in Yan-Kit's Classic Chinese Cookbook, page 98, scallions scattered on the steamed trout and the soy sauce added after, and page 211; the cited Classic Food of China was not the book in hand.
Finishing.
Read in Yan-Kit's Classic Chinese Cookbook, page 140, sesame oil sprinkled on after the green scallions go in, and page 220; the cited Classic Food of China was not the book in hand.
The stir-fry aromatic base.
Read in Yan-Kit's Classic Chinese Cookbook, page 16, where ginger, scallions and garlic are named the three indispensable condiments, especially for stir-fried dishes; the cited Classic Food of China was not the book in hand.
Doenjang jjigae.
Confirmed in Real Korean Cooking: soybean paste stew with dried anchovies, page 108.
Miso soup and noodle broth.
Confirmed in Japanese Cooking: A Simple Art: noodles in broth, kake udon, page 311, and tuna and green onion soup, page 347.
Yangnyeomjang.
Confirmed in Real Korean Cooking: panfried tofu with spicy seasoning sauce, page 155, and spicy soy seasoning sauce, page 272.
Braised bean curd, the white scallions in at the start and the green at the end.
Relocated in Yan-Kit's Classic Chinese Cookbook, page 168, Bean Curd in a Simple Sauce, and page 159. There is no cold bean curd dish in this book; the cited Classic Food of China was not the book in hand.
Sunday roast chicken laced with cracked pimento and scallions, before anyone called it jerk.
Searched in Jerk: Barbecue from Jamaica, 1990, page 42: Sunday dinner in Willinsky's childhood was often a roast chicken laced with cracked pimento and scallions, and at that time the family did not know the combination was jerk. The rub and marinade of pages 14 and 15 use the pimento ground.
Stir-fried glutinous rice, the white scallions in with the sausage and the green at the end.
Relocated in Yan-Kit's Classic Chinese Cookbook, page 171; the cited Classic Food of China was not the book in hand.
Condiment.
Read in Yan-Kit's Classic Chinese Cookbook, page 76, scallions among the condiments in the fire pot dip, and page 148, the scallions in before the cheese; the cited Classic Food of China was not the book in hand.
Hotpot dipping sauce.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "spring onion", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/spring-onion
/archive/spring-onion
Bonds are tiered by source, origin-tradition references first.