Onions grown in soils without sulphuric compounds are actually very sweet and tasty without any oniony flavour.

Is that what japan onions are like? I dislike onions intensely, I had a meal that was 30 percent onion in japan and i had no issue finishing it. It went well with the peppered beef.

I don’t know what the soil composition of Japan is, but shouldn’t it be high in sulfur considering it’s a volcanic archipelago?

That’s a very good point. Maybe their onions are just naturally not as oniony as others or I could just have had some imported onions from a non sulfury country.

Or it’s just a different onion variety or cook it a certain way. The generalization of Japanese cuisine is subtlety. Their sweets aren’t very sweet. Their sours aren’t very sour. Their hots aren’t very hot. Yeah, you can find exceptions, but a lot of westerners living in Japan eventually get homesick for some Mexcian food or a good, hard deli bread.