Onions, New Onions, Premium Grade, M-2L Size, 3kg, Sweet and Crisp, from Hokkaido and other domestic regions

While an essential part of home cooking, onions are a relatively new vegetable in Japan, introduced during the Meiji era. They are available year-round in stores because dried, stored onions are shipped. New onions, harvested and shipped immediately, are fresh and less pungent, making them suitable for raw consumption.
The mainstream pungent onions have a characteristic spiciness and aroma when raw, which becomes sweeter when cooked. One of the few sweet varieties is the red onion, Shonan Red. It is sweet even when raw and has a mild aroma, making it ideal for salads and marinades.

Onions prefer cool climates with optimal growing temperatures of 15-20°C. Therefore, they are sown in spring in Hokkaido and in autumn in Kyushu and Hyogo, ensuring year-round availability. Hokkaido, Saga, and Hyogo, the top three producing regions, account for about 80% of the national production, consistently yielding delicious onions.

Onions are highly nutritious and contain various components that support our health. Key nutrients include Vitamin C, Vitamin B6, magnesium, potassium, and quercetin, an antioxidant.

Tips for storing onions at room temperature, refrigerated, or frozen:
Room temperature is recommended for long-lasting freshness.
When storing whole onions in the refrigerator, wrap them in newspaper to prevent moisture.
When refrigerating cut onions, cover the cut surface with plastic wrap and use them promptly.
Cut and frozen onions can be used directly in cooking while still frozen.
Whole frozen onions are convenient when purchased in large quantities.