Awaji Island Onions

Awaji Island onions are a sweet brand of onion grown on Awaji Island in Hyogo, blessed with a mild climate and rich soil. They turn meltingly sweet when cooked and stay juicy enough to eat raw. At restaurants and farm stands across the island, you can enjoy a wide range of dishes that make the most of their appeal.

Highlights

The greatest charm of Awaji onions is their overwhelming sweetness and tenderness. Slow-simmered onion soup or a whole grilled onion steak comes out so juicy you can hardly believe it is an onion. With a rich variety of island-only dishes, from pairings with Awaji beef to freshly fried onion tempura, it is a delight to taste your way around.

Enjoying the Seasons

Spring to early summer, when new-crop onions appear, is the peak season for sweetness. Crisp, juicy new onions are best enjoyed thinly sliced in a salad. From autumn into winter, stored onions grow sweeter still and are perfect for simmered dishes. Enjoying the differences in flavor by season is part of the depth of Awaji onions.

Access and Basic Information

Awaji Island is reached by car or express bus across the Akashi Kaikyo Bridge. Farm stands and roadside stations around the island offer fresh onions and processed products. Restaurants attached to tourist facilities draw many visitors specifically for onion dishes, making it a popular destination for a food-focused trip.

A Quick Tip

For souvenirs, long-keeping onions are a natural choice, but processed goods such as onion soup and dressing are welcome too. At farm stands, it is worth asking growers for their recommended ways to enjoy them.