Japanese scientists have achieved a culinary breakthrough by developing an onion that does not induce tears when chopped, with an anticipated 180 tonnes set to be sold this year. This innovative vegetable, known as the Smile Ball, is the result of two decades of dedicated research.
The Science Behind the Tear-Free Onion
The Smile Ball onion lacks the pungent smell of traditional varieties and offers a notably sweeter flavour, all while preventing the eye-watering effect commonly associated with onion preparation. The key to this development lies in the work of a Japanese research team led by Dr Shinsuke Imai.
Enzyme Discovery and Development
In 2002, Dr Imai's team identified a previously unknown enzyme responsible for causing tears when onions are cut, publishing their findings in the prestigious British scientific journal Nature. When a regular onion is sliced, enzymes are released, creating a volatile gas. This gas reacts with the moisture in the eyes to form a mild sulfuric acid, triggering the body's tear response as a defence mechanism to flush out the irritant.
Building on this discovery, the researchers subsequently bred a new vegetable that retains the appearance and taste of a conventional onion but does not produce the acid that irritates human eyes. This significant achievement was recognised with the Ig Nobel Prize in 2013, a satirical award honouring unusual and imaginative scientific accomplishments.
Cultivation and Market Presence
Cultivated primarily on Japan's northern island of Hokkaido, the Smile Ball onion was first developed in 2012 and made its commercial debut on Japanese shelves in 2015. Its popularity has been steadily increasing since then.
Noriya Masamura, a representative from House Foods Group, which has been instrumental in the research into non-pungent onions, provided culinary advice to the Mainichi newspaper. 'Roughly chop them into pieces about five to seven millimetres thick, toss with a little salt, dried herbs and olive oil, and you'll taste their sweetness and they'll pair perfectly with white wine,' Masamura suggested.
Consumer Response and Production
An onion farmer from Kuriyama, Tamotsu Nishino, 43, who has been producing Smile Ball onions since 2015, expressed his satisfaction with the product's reception. 'Hearing consumers say they want to buy them again or want more is encouraging,' Nishino remarked. He also noted that Masamura and his team provide detailed growing data and expert advice, which has expanded his agricultural knowledge.
The Smile Ball is priced at approximately 70p for a large bulb. It is distinct from the US-grown Suniuon, another tear-reducing onion variety available in Waitrose for £1.60 per three-pack. Sunions were developed through natural cross-breeding over more than thirty years of farming, research, and development.
Context and Consumption
In Britain, onions rank among the most consumed vegetables, with the average adult eating roughly 65 per year. This new development could potentially transform kitchen experiences for home cooks and professional chefs alike, offering the flavour and utility of onions without the uncomfortable side effect of tears.
