In the Kitami region of Hokkaido, Japan, the onion harvest has commenced, marking the start of a key period for the country's largest onion-producing area. Kitami City, along with the towns of Kunneppu and Oketo, contributes approximately 20% to Japan's domestic onion production. At Saito Shohel's farm in Kitami City, the harvesting of a white early-maturing onion variety known as 'mashiro' began about a week ago. The term 'mashiro' translates to "white" in Japanese.
The harvesting process involves a specialized vehicle that collects mashiro onions already separated from their roots and lined up in the field. Workers aboard the vehicle manually remove unwanted materials, such as damaged onions and stones, ensuring the quality of the harvest. Despite lower rainfall levels, local agricultural cooperatives report a standard growth of onions this year and anticipate production volumes akin to those of an average year.
Saito noted that the low rainfall made the work more challenging. He mentioned that his onions are known for their sweetness and crunchiness, recommending they be sliced when consumed. The onion harvest is scheduled to continue until early October, with distribution across various parts of Japan beginning in late July.
Source: NHK World
