Japanese scientists genetically modified the vegetable to block the enzyme producing the compounds that causes the tears.

The company did not say when it will begin marketing the onion, widely used in Japanese cuisine.

"We have discovered a new enzyme in onions, indispensable for triggering the tear factor, the component that induces tears", said Shinsuke Imai, of the Food Home Corporation in Chiba, Japan.

The challenge then was eliminating the annoying tearing without altering the characteristic taste.