Young green onion shoots are very thin onions with a diameter of only a few millimeters, but are 6-10 cm long, harvested right after the onions have started to sprout. The shoots are bundled and prepared on shari (vinegar rice), then held in place with a seaweed belt. It is an excellent palette cleanser after eating fatty sushi toppings. As a condiment, it can also completely change the perception of the umami of fish, just by adding a few sprigs on top. The word is that long ago it was a common dish at all sushi restaurants, but there are very few sushi restaurants who prepare it these days.