[From Kumamoto, a taste for only 2 months in spring] New onions that can be eaten without soaking in water, rare variety "Tsunagi Kohaku Onion" with outstanding sweetness and juiciness, limited sale

TeN Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; Representative Director: Yoshinori Hirose) has launched a limited-time sale of the rare brand new onion "Tsunagi Kohaku Onion" from Tsunagi Town, Kumamoto Prefecture, on its online food shop "Imikoto Marche." This product, which can only be harvested for a mere two months in spring, is characterized by its overwhelming sweetness and juiciness, so much so that it can be eaten raw without soaking in water. Furthermore, by not soaking it, one can ingest "blood-thinning components" and "skin-beautifying components" that are often lost during the cooking process of ordinary onions, making it truly a "supplement to eat."

■ Features of Tsunagi Kohaku Onion
・Surprisingly mild taste
・Exceptional sweetness even among new onions
・Thick flesh with high water content, juicy texture
・Can be eaten without soaking, allowing easy intake of nutrients without loss
・Available for only 2 months in spring

[Sales Page]
Tsunagi Kohaku Onion (5kg): https://cart.imikoto-marche.jp/products/508?ad_code=icr_prt
Freshly Picked Tsunagi Kohaku Onion (5kg): https://cart.imikoto-marche.jp/products/509?ad_code=icr_prt

■ Why is "Tsunagi Kohaku Onion" special?
Not pungent, so children can eat it raw without soaking – combining time-saving and nutrition
The pungent component of onions increases with sunlight exposure. "Tsunagi Kohaku Onion" is grown using mulch cultivation, where it is hardly exposed to sunlight, thus minimizing pungency and highlighting its sweetness and juiciness.
Unlike ordinary onions, it has extremely low pungency, eliminating the need for soaking. This achieves a sweetness so profound that even children who dislike the pungency of onions can eat it raw in salads. By not soaking, nutrients such as allyl sulfide, known for its blood-thinning properties, can be ingested without loss. Water-soluble vitamins and nutrients are preserved, shortening cooking time. This aligns with the health-conscious demands of modern busy individuals.

Rare variety "Hamayou" in Kumamoto Prefecture × "Careful cultivation"
We adopt the rare variety "Hamayou," which is susceptible to disease and difficult to cultivate. By using mulch cultivation where it grows underground and intentionally drying it for only 1-2 days after harvest, we maintain the juicy moisture content unique to new onions.
Instead of mass production, each onion is carefully cultivated, resulting in a thick-fleshed, juicy, and flavorful onion that can be the star of any dish.

"Minerals from Shiranui Sea" and original "Bokashi fertilizer made with sake lees"
The sea breeze and minerals from the Shiranui Sea help the onions grow sweet. By focusing on improving the soil environment and working on soil preparation with an original natural bokashi fertilizer mixed with sake lees and mature compost, this year's harvest has achieved particularly enhanced sweetness and umami.

■ The phantom "freshly picked in the morning," limited shipment – harvest completed before sunrise
While the regular "Tsunagi Kohaku Onion" already has low pungency, the special "freshly picked in the morning" grade goes even further.
Harvest time is a mere 2 hours in the early morning.
By completing the entire harvest before the sun rises, the onions are shipped without any exposure to light, which causes pungency.
As a result, it achieves the most succulent finish, surpassing the regular product in both moisture content and sweetness.
This rare freshly picked new onion, with extremely limited harvest quantities, is a coveted item for fans of local produce.

Not just raw, ways to enjoy new onions
Simple is delicious.
After enjoying it raw in onion slices or salads, here are some recipes you should try.

~Whole New Onion Soup~
Ingredients [for 2 servings]
・New onion 2 pieces
・Bacon 2 slices
・Olive oil 1 tablespoon
・Water 400cc
・Salt, consommé appropriate amount
・Parsley, grated cheese appropriate amount

Instructions
1. Make a cross incision at the root of the new onions, place them in a heat-resistant dish, cover with plastic wrap, and heat in a 600W microwave for 6 minutes.
2. Heat olive oil in a pot over medium heat, add thinly sliced bacon and fry until crispy. Add water, consommé, and salt, and bring to a boil.
3. Add the onions, cover, and simmer over low heat for about 10 minutes.
4. Adjust seasoning, serve in a bowl, and sprinkle with parsley and grated cheese as desired.

~Grilled New Onion Marinated in Soy Sauce~
Ingredients [for 2 servings]
・New onion 1 piece
・Chili pepper appropriate amount
・Sugar, vinegar, soy sauce 3 tablespoons each
・Water 100cc
・Japanese granular dashi 1/4 teaspoon

Instructions
1. Cut the new onion into 8 wedges, and mince the garlic.
2. Heat olive oil (1 tablespoon) in a frying pan, arrange the new onion wedges with the cut side down, cover, and steam-fry over medium-high heat for about 2 minutes. Once browned, flip them over, cover, and steam-fry for another 2 minutes.
3. In a tray or similar container, mix all the chili pepper and seasonings, add the new onions, and mix. Marinate in the refrigerator overnight.

▼ Purchase products here
● Tsunagi Kohaku Onion (5kg)
Purchase here
● Freshly Picked Tsunagi Kohaku Onion (5kg)
Purchase here

[Producer's Message: Connecting Tsunagi's Treasure to the Next Generation]
Comment from Naoya Hayashida, Producer Representative:
To ensure that the region's specialty products, which have been passed down, do not die out.
Although the harvest volume is small, we are not considering changing to disease-resistant varieties or relying on strong pesticides or chemical fertilizers for mass production at all.
This is because we believe it is important to deliver safe, secure, and delicious onions from Tsunagi Town and pass them on to the next generation.
"Once you taste it, you'll definitely want to eat it again" - that's how confident we are in delivering our proud new onions!
Please try the best onions from Tsunagi Town at least once.