ment (1, 2), is widely produced from rice, malt, ap-
ples, wine and various other agricultural materials (3-S).
Onions are considered to be a promising source of vine-
gar because they are rich in sugar and various nutrients
(6). Vinegar made from onions is also of interest in
terms of its potential as a new functional condiment
with physiological characteristics derived from minerals
and polyphenol. However, to our knowledge, there are
no published reports on vinegar production from on-
ions. In the present study, we experimentally examined
the possibility of using onions to produce vinegar.