Awaji Island's Sweet Onions and Seafood

Awaji Island, connected to Kobe by bridge, has a mild climate and well-drained sandy soil that Japanese farmers consider especially good for growing sweet onions, and Awaji onions are widely regarded as some of the best in the country. They're noticeably milder and sweeter than standard onions, soft enough that some are eaten raw in salads rather than always cooked, and are harvested mainly from spring into early summer.

Awaji also sits between two active fishing straits, which brings in good sea bream (tai), whitebait (shirasu), and other seasonal fish that show up in local markets and simple seafood dishes around the island. The combination of quality onions and quality seafood makes Awaji-style home cooking distinct from typical Kobe city food — simpler, more produce- and fish-forward, and much less centered on beef than the mainland city it's connected to.