[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 agriculture in a relaxing atmosphere.

Awajishima is known for its sweet and soft onions. We will learn the secrets of their deliciousness from Awajishima Hamada Farm, which grows onions in the Mihara Plain, the most prosperous area for onions production, and then we will head out to harvest! You can take home a bag of harvested onions as a souvenir. This is an experience where you can learn about why Awajishima onions are so delicious, and enjoy Awajishima onions even after you return home. Awajishima is a representative onion producing area in Japan. You can experience harvesting on an onion farm. The famous owner of Awajishima Hamada Farm, Tetchan, will teach you the secrets of Awajishima onions' deliciousness, and if you wish, you can even experience biting into an onion. After completing the preliminary preparations, you will finally enter the field and harvest the onions. You can take the harvested onions home as a souvenir. You can enjoy the soft and delicious Awajishima onions even after you return home. 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). Head to the onion field! Harvest a net full of onions (20 minutes). End on site.

Onions began to be cultivated on Awaji Island about 130 years ago (around 1890), and have become one of the representative foods of Miketsukuni, Awaji Island. Awaji Island, the largest island in the Seto Inland Sea, has a warm climate throughout the year with an average temperature of 16°C, and long hours of sunshine, making it an ideal place for growing onions, which do not tolerate cold. In addition, dairy farming is popular, and soil can be made using cow compost, and various other conditions have combined to make it one of the leading onion producing areas in the country. Onions on Awaji Island are grown as a second crop after rice, and alternating between growing rice and onions and adding cow compost to the rice fields has helped to create soil that is suitable for growing onions. In addition, the soil of Awaji Island, which was formed by rising from the seabed long ago, is rich in sea minerals, which condense the sweetness and nutrients into the onions.

Around Awajishima Hamada Farm's onion fields, not only onions are grown, but neighboring farmers also grow lettuce, cabbage, and other vegetables that are typical 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, triple cropping is more common, with rice grown from summer to autumn, lettuce, Chinese cabbage, and cabbage grown from autumn to winter, and onion fields growing 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. Another highlight is the scenery of the fields, where the colors and patterns change with the seasons.