Onions grown in Shimane Prefecture are an important agricultural product cultivated across the prefecture’s fertile plains. Major production areas include Hikawa, a nationally designated production area, as well as Masuda, Oda, and Yasugi.
Hikawa is particularly known for its distinctive “polished onions”, which have firm bulbs and an attractive, well-rounded shape. Carefully grown over a long period, these onions have become one of Shimane’s signature agricultural products.
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.
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.
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.
June, July, August, and September