[Hyogo, Minami Awaji] The Hamada family will welcome you! Experience harvesting Awaji Island onions while touching the soil and listening to stories about the secrets of their deliciousness and farming in a relaxing atmosphere.

The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.

• Awajishima Hamada Farm grows sweet, soft onions in the Mihara Plain, the most prosperous area for onions, and you'll learn the secrets to their deliciousness before heading out to harvest! You'll be able to take home a bag of harvested onions as a souvenir. Learn about why Awajishima onions are so delicious, and enjoy the flavors even after you return home. Awajishima is Japan's leading onion-producing region. You can experience harvesting on an onion farm. Tetchan, the renowned owner of Awajishima Hamada Farm, will teach you the secrets to the deliciousness of Awajishima onions, and if you wish, you can even bite into an onion. After completing the preliminary preparations, you'll finally enter the fields and harvest the onions. You can take the harvested onions home as a souvenir. You'll be able to enjoy the soft, delicious Awajishima onions even after you return home. Experience Schedule Meet at the Awajishima Hamada Farm parking lot (20 spaces), then be guided 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
• [Awaji Island onions]
• Onions first began to be cultivated on Awaji Island around 130 years ago (around 1890), becoming one of the signature ingredients of Miketsukuni (the land of food). Awaji Island, the largest island in the Seto Inland Sea, enjoys a year-round warm climate with an average annual temperature of 16°C and long hours of sunshine, making it ideal for growing onions, which do not tolerate cold. A combination of factors, including a thriving dairy industry and the ability to cultivate soil using cow compost, has led to the island becoming one of Japan's leading onion-producing regions. Awaji Island's onions are grown as a second crop after rice paddies, and alternating between rice and onion cultivation and the addition of cow compost to the rice paddies contributes to the creation of soil ideal for onion growth. Furthermore, Awaji Island's soil, formed long ago from an uplift from the seabed, is rich in sea minerals, which enrich the sweetness and nutrients of its onions.
• [These are also places worth seeing]
• 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, double cropping, such as rice and vegetables, is well-known, but in the Mihara Plain where Awajishima Hamada Farm is located, triple cropping is more common, with rice grown from summer to autumn, lettuce, Chinese cabbage, and cabbage from autumn to winter, and onion fields from winter to spring. The fields, where rice and vegetables are grown without rest throughout the year, have a variety of crop colors, making them look like a patchwork. The scenery of the fields, where colors and patterns change with the seasons, is also a highlight.