New onions for Awaji Island winter. Coming soon!

Thank you very much for always visiting our store.
The northwest wind has been very strong. It is really cold.
Now, Awajishima onions distributed in winter are usually so-called "brown onions" called late-blooming onions.
It has a high shelf life and high sugar content, but on the other hand, it has a strong pungent taste and requires some care when eating it raw.
Awajishima onions, which are a late variety, are very tasty when cooked in stews, stir-fries, and other dishes*.
But for the past few years, we have been seeing more and more new onions in the winter.
Tetsushi Hamada, a farmer contracted by Uzunokuni Roadside Station Shop, has been engaged in the production of "new winter onions" for the past three years.
We heard that the new winter onions had finally grown, so we went to visit them!
That's this way!

White! This whiteness is the mark of new onions. Oh, by the way, the variety is called "Charme".
When the outer skin is peeled off..,

Pure white!
Fresh and sweet with high water content and low pungency. Fresh and sweet new onions with high water content and low pungency.
However, according to Tecchan, the growth of the balls is slower than expected and the leaves are getting bigger.

As you can see, it has magnificent leaves.
Therefore, at our Uzushio Shop Uzunokuni, we have decided to sell them as new onions with leaves!
The leafy part is of course edible! They are said to be delicious when used as an ingredient in hot pots or as an ingredient in stir-fried vegetables.
These new Awaji Island winter onions will be on store shelves by the beginning of the new year at the latest.

Tecchan has lovingly grown these really sweet and crispy new Awaji Island winter onions. I am looking forward to it too much now!