Japanese city sees early harvest of white onions
“In November and December last year, we had adequate rain and warm temperatures, so the white onions have grown quickly. And it’s been warm since the beginning of the year, so they grew further in size,” onion producer Mitsuyuki Suzuki said.
White onions are susceptible to temperature fluctuations, changes in moisture levels and diseases. Since their seeds are not available commercially, each farmer must grow and harvest the seeds on their own. It takes three years from the cultivation of the seeds to the harvesting of white onions, Suzuki said.
Suzuki recommends eating them while they are still fresh. “Thinly sliced raw onions are the most delicious, and it’s also good to simmer them in consomme soup or make deep-fried kakiage,” Suzuki said.
source: the-japan-news.com
