Japanese New Onion (600g)

Yellow Onions: The most common and highest-yielding variety in Japan. They have golden or brownish-yellow skins, firm flesh, and excellent storage ability. When heated, their sweetness becomes particularly pronounced.

The flavor of Japanese onions is not fixed; it is mainly influenced by the variety and the harvest season:

• Shin-tamanegi (New Onions): These are early-harvest onions that are sold directly in spring without undergoing the long drying process. Their core characteristics are extremely high moisture content, very low pungency, and soft, tender flesh. They are so juicy that you can almost see the moisture seep out, making them ideal for salads or eating raw.

• For salads, cold dishes, or sandwiches: Choose new onions (Shin-tamanegi) or Awaji Island onions. Their sweet, juicy, and crisp texture is perfect for raw consumption.

Store in cool dry place

*Photo for reference only.