The Hamada family will be welcoming you! Experience harvesting Awaji Island onions while touching the soil and listening to stories about the secrets of their deliciousness and agriculture in a relaxing atmosphere (Minami Awaji, Hyogo)

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Awajishima is one of Japan's leading onion producing regions. You can experience harvesting on an onion farm. The famous owner of Awajishima Hamada Farm, Tetchan, will tell you the secret behind the deliciousness of Awajishima onions, and if you wish, you can even try biting into an onion.

Once you've finished your preparations, you'll finally enter the fields and start harvesting the onions. You can take the onions you harvest home as a souvenir. You can enjoy the soft and delicious Awaji Island onions even after you get home.

[Awaji Island onions]
Onions began to be cultivated on Awaji Island about 130 years ago (around 1890), and have become one of the representative ingredients of Miketsukuni, or Awaji Island. Awaji Island, the largest island in the Seto Inland Sea, has a warm climate all year round, with an average annual temperature of 16°C, and long hours of sunlight, making it an ideal place for cultivating onions, which do not tolerate the cold.
Additionally, dairy farming is thriving, and the soil can be made using cow compost. A number of other factors have come together to make Awaji Island one of the leading onion producing areas in Japan. Onions on Awaji Island are grown as a second crop after paddy rice, and alternating between growing rice and onions and adding cow compost to the rice fields have helped create soil that is ideal for growing onions. In addition, the soil of Awaji Island, which was formed long ago by uplifting from the seabed, is rich in sea minerals, which gives the onions a concentrated sweetness and nutrients.

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Around the onion fields of Awajishima Hamada Farm, not only onions are grown, but neighboring farmers also grow lettuce, cabbage, and other vegetables that are representative of Awaji Island. Normally, farmers are known for growing two crops, such as rice and vegetables, but in the Mihara Plain where Awajishima Hamada Farm is located, rice is grown from summer to autumn, lettuce, Chinese cabbage, and cabbage are grown from autumn to winter, and onion fields are grown from winter to spring, so triple cropping is more common.
The fields where rice and vegetables are grown without rest throughout the year have a variety of colors of crops, making them look like a patchwork. The scenery of the fields, whose colors and patterns change with the seasons, is also a highlight.

Experience Schedule Meet at the Awajishima Hamada Farm parking lot (20 spaces), then guide to the onion field. = Explanation of the characteristics of Awajishima onions and harvesting methods (20 minutes) = Off to the onion field! Harvest a net full of onions (20 minutes) = Disband on site