大阪府·特産品
Senshu Onion (Kishiwada)
When you slice into it, there is a crisp, juicy sound. When cooked, it becomes melt-in-your-mouth sweet, and when eaten raw, it is soft and mild—Senshu onions are renowned for this sweetness and tenderness. Senshu is often called the 'birthplace of onion cultivation in Japan.' It is said that the tradition began in 1879, when Heisaburo Sakaguchi received onion seeds from an American in Kobe and began cultivating them. Eventually, it spread as a secondary crop to rice, becoming a specialty across the entire Senshu area, including Kishiwada, Tajiri, and Izumisano. It is fascinating how varieties born in America were carefully selected to grow so sweetly in this specific land. Bursting with moisture, sweet, and tender—this is the origin of Japanese onions, raised in the home of the Danjiri festivals, Senshu.
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