It's not easy to find in the West the variety of bunching onions called for in much of Chinese, Japanese and Korean cuisine. This hardy year-round vegetable is a perfect complement to Asian soups, stir-fries and salads. In Japan, the onion is often pickled. In China, you'll find them in rice and noodle dishes, or soups and stir-fries. Single-stemmed onions are planted as annuals and can grow thick and straight similar to a leek. Multi-stemmed bunching onions are more like the scallion, albeit with a stronger flavor. Bunching onions can be harvested at a number of stages, depending on whether you're after the tender, early green shoots, or the mature, white flesh of the lower stem.