Viewing a single comment thread. View all comments

girhen t1_j1iirly wrote

I mean, it's not surprising. I know Vidalia onions only grow properly in one town of the same name in Georgia, USA. The soil quality and onion breed make a very sweet, pungent, and less acidic onion. I tend to use it for more things because it's easier to use and tastes so good.

So one small section of Japan makes sense for similar reasons.

21

mtfellie t1_j1ijkm7 wrote

Vidalia only grow in that one spot because Vidalia onions are regular sweet onions grown in a sulfur poor environment. The sandy soil of Vidalia, Georgia causes sulfur to run down through the soil into the water table instead of settling near the surface to be used by plant life. This results in low VOSC content in the onions reducing the burn from them. The most notable of these VOSCs is Allicin ,a compound which when exposed to oxygen, acts basically like tear gas to us humans.

Edit: de-shatnerized

37