Onion harvesting underway in Japan's Kitami region, Hokkaido
Onions produced in parts of Kitami City and the adjacent towns of Kunneppu and Oketo alone account for about 20 percent of Japan's domestic production.
At a farm run by Saito Shohel in Kitami City, the harvesting started about a week ago of a white early-maturing variety with the brand name mashiro, meaning "white" in Japanese.
Saito on Thursday boarded a special vehicle to pick up mashiro onions that had already been separated from their roots and placed on the field.
Workers, who were also on the vehicle, removed unwanted objects by hand, including damaged onions and stones.
Local agricultural cooperatives say onions grew well this year despite the low rainfall. They say they expect the production volume this year will be the same as an average year.
Saito said the work was hard because of the low rainfall. He said his onions are sweet and have a crunchy texture, and recommends slicing them when you eat.
The harvesting will continue until early October. The onions will be shipped to many parts of Japan from late July.
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- NHK
Onion harvesting underway in Japan's Kitami region, Hokkaido
This year's onion harvest is underway in the Kitami region of Hokkaido. Japan's northernmost prefecture is the home of the country's largest onion production. Onions produced in parts of Kitami City and the adjacent towns of Kunneppu and Oketo alone account for about 20 percent of Japan's domestic production. At a farm run by Saito Shohel in Kitami City, the harvesting started about a week ago of a white early-maturing variety with the brand name mashiro, meaning "white" in Japanese. Saito on Thursday boarded a special vehicle to pick up mashiro onions that had already been separated from their roots and placed on the field. Workers, who were also on the vehicle, removed unwanted objects by hand, including damaged onions and stones. Local agricultural cooperatives say onions grew well this year despite the low rainfall. They say they expect the production volume this year will be the same as an average year. Saito said the work was hard because of the low rainfall. He said his onions are sweet and have a crunchy texture, and recommends slicing them when you eat. The harvesting will continue until early October. The onions will be shipped to many parts of Japan from late July.
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