A History Dating Back to the Meiji Period
The history of onion cultivation in Japan dates back to the Meiji period (1868–1912), when onions were introduced from the United States. In Senshu, cultivation began in 1885, and the region gradually developed into one of Japan’s major onion-producing areas.
At its peak around 1960, the cultivated area reached approximately 4,000 hectares. Senshu was then one of Japan’s leading onion-growing regions.
A Traditional Crop of the Senshu Region
Although Senshu onions now account for a smaller share of the market as imported onions have become more common, they continue to play an important role in local agriculture. They are also cultivated as a secondary crop following rice cultivation.
The onions are known for their abundant moisture, tenderness, and natural sweetness. Their mild flavor has a nostalgic quality that distinguishes them from many modern onion varieties.
Preserving a Distinctive Local Flavor
There are ongoing efforts to preserve the traditional taste and cultivation of Senshu onions. As interest in local agricultural products and regional food culture continues to grow, this distinctive Osaka ingredient remains an important part of the culinary heritage of Senshu.
Season
The main season for Senshu onions is May and June. This is an ideal time to enjoy their characteristic tenderness, moisture, and gentle sweetness.