Late March to May is the peak season for shin-tamanegi (new-harvest onions). Unlike the usual yellow variety, these large, white bulbs have not been aged, making them less sharp and with plenty of sweetness.

Shin-tamanegi can be used in the same way as yellow onions, but I prefer to take full advantage of their crunchiness and sweetness in salads and other raw dishes. If they are sliced thinly and soaked in water for a little while, they have almost no sharpness and a really nice texture.

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