[Includes freshly harvested onions and milk ice cream tasting] This is how Awaji Island onions are born! Uncover the secrets of onion production using the traditional "recycling agriculture" system that has been in place for over 100 years in Minami Awaji City with the "Japan Agricultural Heritage Tour" and "Onion Harvesting Experience" (Minami Awaji, Hyogo)

Awaji Island onions are renowned for their exceptional sweetness, tenderness, and low pungency. These unique characteristics are cultivated thanks to the island's fertile soil and mild climate. They typically have a thin skin and high water content, making them versatile for various culinary applications, including being enjoyed raw in salads or grilled to highlight their natural sweetness.

Awaji Island's reputation as a top onion producer in Japan stems from its ideal growing conditions, which include a warm climate, abundant sunshine, and nutrient-rich volcanic soil. Local farmers have also perfected cultivation techniques over generations, utilizing a unique "recycling agriculture" system that significantly enhances the onions' flavor and overall quality, making them highly sought after.

The "recycling agriculture" system practiced in Minami Awaji City is a highly sustainable method that integrates paddy rice cultivation, onion farming, and cattle breeding. Cattle manure is used as organic fertilizer for both rice and onions, while straw from the rice fields becomes feed for the cattle. This closed-loop system reduces waste, minimizes reliance on chemical inputs, enriches soil fertility, and fosters ecological balance, sustaining the land for over a century.

Minami Awaji City's agricultural heritage, particularly its unique "recycling agriculture" system, has been a cornerstone of its community for over 100 years and is certified as a Japanese agricultural heritage site. This deep-rooted tradition signifies a long-standing commitment to sustainable farming practices and the preservation of local methods. These historical practices have profoundly shaped the region's landscape, economy, and the global recognition of Awaji onions.

Awaji Island benefits from a mild climate influenced by the Seto Inland Sea, offering ample sunshine and well-drained volcanic soil. These optimal conditions allow the onions to mature slowly, enabling them to accumulate more natural sugars. This results in their characteristic sweetness, delicate texture, and reduced bitterness, distinguishing them from other varieties. The island's rich water resources also play a vital role.

Participants in the Awaji Island onion harvesting experience engage directly in hand-picking freshly grown onions from the fields. This hands-on activity provides a unique opportunity to learn about traditional farming methods and gain insight into the journey of onions from the farm to the table. The experience typically includes a tasting session of freshly harvested onions and local dairy products like milk ice cream.

The Awaji Island agricultural heritage tour takes visitors through distinctive regional sites that showcase the traditional "recycling agriculture" system. Typically, participants will explore authentic onion huts, which are crucial for the curing process, observe historic row house gates, and visit reservoirs that are integral to the agricultural ecosystem. These locations provide valuable insights into the area's unique farming practices and local history.

Beyond enjoying them fresh, Awaji Island onions are highly versatile in cooking due to their natural sweetness and mildness. They are frequently incorporated into salads, sautéed dishes, soups, and grilled preparations, where their gentle flavor truly shines. Their unique taste also makes them a popular ingredient in local specialties such as onion gratin soup, tempura, and even various confectionery items.