Japanese raise onion that doesn't make you cry

A Japanese company has created an onion that, when cut, does not make it cry, Japanese media said on Tuesday.

The House Foods Group has succeeded in creating a tear-resistant variety by blocking the enzymes that make the cook's weeping compounds.

The company has not indicated when it will start marketing this onion.

In 2013, scientists at House Foods Group won the Harvard University "Ig Nobel Prize" for discovering the biochemical process that causes a person to cry by slicing an onion.

House Foods has focused on onion enzymes as it is a commonly used ingredient in Japanese cuisine.

Tokyo, Japan

Via BJ