Vinegar onions can be enjoyed on their own or in combination with other ingredients. They’re great in vegetable salads, potato salad, and as a side for smoked salmon. You can also use them as a topping for tofu or in a bowl of sōmen (thin noodles typically eaten cold), and even with fried or simmered meat dishes.

Ingredients for About 700 ml

Onions (玉ねぎ / Tamanegi) 2 (medium size)
Vinegar (酢/ Su) 200 ml (Any type of vinegar will work.)
Honey (はちみつ / Hachimitsu) 2 tbsp

How to Make
1. Slice the onions thinly and set them aside for about 15 minutes. (Exposure to oxygen enhances the blood-thinning property of onions.)
2. Add the vinegar and honey to a clean storage container. Mix well. Add the sliced onions and submerge them in the liquid. Close the container and set it aside for 1-2 days before eating. Onions prepared in this way will keep for two weeks.


Recipe Developed by Yukiko Yajima