Abstract
For the development of a palatable cultivar and appropriate sales strategies, research into preferences of Japanese bunching onion (welsh onion) among general consumers and various types of restaurants were carried out. Research methods involved a distribution table for the general consumer and individual interviews for restaurants. For the general consumer, stronger flavor and sweetness of fresh and heated (boiled or grilled) bunching onions were preferred. Softer texture of grilled bunching onion was also preferred. Preferences regarding pungency, stickiness and texture for fresh, boiled and grilled Japanese bunching onions varied depending on the consumer’s individual attributes. For restaurants, softer pungency and stronger sweetness of Japanese bunching onions were preferred, while preferences for flavor and texture varied according to the restaurant type. Freshness and domestic production were considered important items when restaurant owners choose Japanese bunching onions. Japanese food restaurants tended to value taste and flavor, while other types of restaurants tended consider the price and size of Japanese bunching onion important. In the demand for the Japanese bunching onion breeding, the Japanese food restaurant owners frequently expressed hope for the development of Japanese bunching onion cultivar with specific features, while other restaurants hoped for improvement of its appearance, price and stable quality.
