Garnish for fish dishes

I was wondering if anyone knows the name of the spring onion-like vegetable that's used to garnish cooked fish dishes? It's usually half-white and half-pink. Also, is it meant to be eaten? Thanks!

Do you mean this ?
https://www.google.co.jp/search?q=%E3%81%AF%E3%81%98%E3%81%8B%E3%81%BF...

That's ginger stem I think. Tastes great.

That's correct, those are pickled ginger shoots called Hajikami. They are meant to be eaten. Some people seem to only eat the softer white part, but you can eat the whole thing if you like.

Thanks to everyone who replied; you;ve all been very helpful.

Hi GattoNero,
Yes, that's exactly what I was looking for.

Hi,
Glad to hear that. I eat red part only since white part is too stringy.
It turns off the fishy smell after eating the fish.
Ciao