Growing Through the Winter for a Spring Growth Spurt
Cultivation of Shimane onions begins with sowing in late September. The young plants slowly grow through the cold winter, then develop rapidly as spring arrives.
After being given plenty of time to mature, the onions develop firm, well-formed bulbs. They are harvested mainly in June, then dried and carefully prepared for shipment. Their seasonal flavor can be enjoyed from summer into autumn.
“Hanging Sheds” That Define the Onion-Growing Landscape
After harvest, onions are hung up to dry before shipment in structures known as “hanging sheds.” Rows of onions hanging inside these sheds create a distinctive rural landscape, particularly around Hikawa, and have become a familiar symbol of the region’s agricultural traditions.
A Versatile Taste of Shimane from Summer to Autumn
Shimane onions are mainly enjoyed as a seasonal ingredient from July through October. They are extremely versatile and can be used in stir-fries, simmered dishes, soups, salads, and many other everyday meals.
Shimane onions are carefully cultivated over a long growing period and thoroughly dried after harvest. Their distinctive production methods and the traditional agricultural scenery of the growing regions offer visitors a glimpse into the food culture and farming traditions of Shimane.
Shimane Onion Season
June, July, August, and September