The rainy season has started and the weather has been unsettled on Awaji Island.
Awaji Island (especially Minami Awaji) is in the midst of harvesting Awaji Island onions right now!
The onions, called medium- and late-season varieties, are hung in a building called an onion shed to dry. This further promotes drying and enhances preservation. After they are sufficiently dried, they are stored in a large refrigerator under strict temperature control.
Awajishima onions that have been preserved in this way will be shipped out little by little until before next spring, when they will reach your tables.
Now, let me preface this by saying that Mr. Tetsushi Hamada of Hamada Farm, a contract farmer of Shop Uzunokuni, aka "Tecchan.
He is a seasonal farmer who has recently been featured in media such as The Tetsuwan DASH and NHK.
Tecchan has been bringing us rare Awaji Island onions for a while now.
Here it is!
Pure white Awaji Island onions! Its name is "White Bear".
It is common (or rather, normal) to find Awajishima onions that are white on the inside, but even the outside is pure white! It is a surprising whiteness.
The cut surface is a beautiful pearl white, and the Awaji Island onions are not only delicious but also visually appealing.
Thick and juicy. Moreover, it is sweet with little spiciness.
It is definitely recommended to eat raw as it has less pungency and sweetness! Slice them thinly and let them air dry before serving. Slice them thinly and let them air dry before serving.
We also have red onions in stock now.
Enjoy brightly colored onion slices (^^)
We have only a few left.
Please be sure to purchase it when you visit Uzushio Roadside Station.
Tecchan's Awaji Island White Onions (variety: White Bear) are available at the Uzunokuni mail order site.
