Also known as purple onion or red onion, it is a representative variety of red onion. I get the impression that it is less spicy and less irritating than the commonly eaten yellow onions. It has a refreshing sweetness, and when you cut it into slices, you can see a red ring inside, which makes you feel fresh and appetite. The unique color is due to the pigment component anthocyanin（It seems that varieties with a higher content of the main pigment cyanidin 3-malonyl glucoside (Cy3MaG; Cl C21H21O11) show a brighter red color）, which is a type of flavonoid of phytochemical polyphenols. This pigment is also found in blueberries, black beans, purple potatoes, etc., and seems to have a positive effect on the physical health that is essential for our lives.
It is said that the area within the jurisdiction has become the number one onion producing area in Japan because it has been devised to meet the needs of all over Japan by combining varieties with different growing and harvesting times. It seems that cooperation between producers, JA, and private companies is also active. At the “Kitami District Onion Promotion Association Youth Club,” where about 290 young onion producers gather, study sessions are held during the off-season, and it seems that variety comparison tests and fertilizer improvement tests are being conducted. It seems that there are many meetings held by producers as the inventor from the consumer’s point of view, sharing information quickly to prevent insects and diseases that harm cultivation.
It seems that the biggest factor in Japan’s production volume is the possibility of long-term shipping. It seems that they are trying to stagger the sowing time so that they can be shipped continuously from August to April of the following year. Beginning with sowing in late February, when there is still a lot of snow (in 2021 and 2022, February was the month with the least rainfall, and on average there were only 3.3 rain days with rainfall of 1 mm or more). , Planted in the field around the end of April, then watered, rooted, harvested, dried, and the producers seem to be enthusiastic about growing it. It is no wonder that many consumers are waiting for it after shipping it all over the country. The story continues, but there seems to be some seasonal variation in the sensible humidity in Kitami City. The humidest period of the year is his 2.0 months from July 12th to September 14th, during which the comfort level is steaming, sultry or unpleasant for at least 6%. The month with the most humid days is his August, with 5.8 days being humid or worse. Also, the least steaming day of the year is March 13th, and he seems to have never steamed.