Chinese chives

Dusai is a thin green onion with flat leaves and a delicate garlic aroma. In cooking, it is valued for its ability to add depth of flavor without the aggressiveness of regular garlic. Dusai leaves are soft and easy to cut, so working with it is a pleasure, and the result always looks neat on the plate.

Aroma and Flavor

Dussai smells simultaneously of onion and garlic, but milder and more delicate. In taste — freshness with a slight sharpness and barely perceptible sweetness. When you cut the leaves, the aroma becomes more pronounced, but softens with heating. This makes dussai versatile: it works both in fresh salads and in hot dishes without overpowering other ingredients.

Where to use it

Chinese chives work well in Asian cuisine — they are added to soups, noodles, rice, and omelets. They garnish egg dishes, potatoes, and seafood. Try sprinkling them on a finished dish at the last moment to preserve freshness, or add them to the filling for dumplings and pastries. With butter and salt, Chinese chives make an excellent side dish for meat and fish.

Successful Pairings

• Eggs and dairy products — djusai emphasizes their tenderness
• Rice and noodles — adds aroma without overload
• Potatoes — classic combination in soups and side dishes
• Seafood and white fish — doesn't compete, but complements
• Butter and sour cream — creates a harmonious flavor profile

Selection and Storage

Choose Chinese chives with bright green leaves free from spots and wilting. The leaves should be firm and have a fresh aroma. Store them in the refrigerator in a bag or container — this way they will keep for up to a week. Rinse under cold water and pat dry before using. You can freeze them, but it's better to use fresh, as thawing causes some loss of texture and aroma.

Dzhusai is a find for those who love garlic flavor but want something more subtle and elegant in the kitchen.