Resort Glamping.com
Nationwide (Hokkaido, Tohoku, Kanto, Koshinetsu, Kansai, Tokai, Chugoku, Shikoku, Kyushu, Okinawa)
Resort Glamping.com
Nationwide (Hokkaido, Tohoku, Kanto, Koshinetsu, Kansai, Tokai, Chugoku, Shikoku, Kyushu, Okinawa)
August 25, 2026
Awaji Island is located in Hyogo Prefecture, between Kobe and Shikoku. It can be accessed in about 1 hour and 30 minutes by car from Osaka, or about 40 minutes by crossing the Akashi Kaikyo Bridge from Kobe's Sannomiya. Awaji Island has long been known as a "Miketsukuni" (a region that supplied food to the imperial family), and in ancient times it was one of the regions that offered food to the imperial family. It is one of only three "Miketsukuni" regions in all of Japan, and has been recognized as a gourmet island with a rich food culture since the Nara period.
table of contents
海
The Akashi Strait lies in the northern part of Awaji Island, where some of the fastest currents in Japan flow. Because fish swim in these strong currents, their flesh becomes firm and they develop a good amount of fat.
The earth
The warm climate, low rainfall, and well-drained soil are ideal for growing Awaji Island onions, which are said to be the sweetest in Japan.
Livestock
Cattle farming has been thriving on Awaji Island since ancient times, and it is known as a source of cattle for Kobe beef and Matsusaka beef.
This article will provide a detailed introduction to these three representative cuisines, including seasonal ingredients, a gourmet map by area, recommended souvenirs, and even a luxury ocean-view villa where you can enjoy a BBQ featuring Awaji Island ingredients.
Although not widely known, Tajima beef, raised on Awaji Island, is actually of the same bloodline as Kobe beef and Matsusaka beef.
In Japan, there is a strict Wagyu certification system. Calves born on Awaji Island are fattened in other areas of Hyogo Prefecture, and if they meet certain standards, they are certified as "Kobe Beef." On the other hand, cattle raised solely on Awaji Island are sold as "Awaji Beef" or the higher-grade "Awaji Beef."
In other words, even if the lineage is almost the same, there is a big difference in price due to the difference in brand name.
Therefore, Awaji Island is known as a "hidden gem of Kobe beef" because you can enjoy wagyu beef of a quality close to that of Kobe beef at a relatively reasonable price.
https://gourmet.awajishima-kanko.jp/foodstuff/awajigyu/
If I had to choose just one souvenir from Awaji Island, I would definitely recommend Awaji Island onions.
This is a nationally renowned brand of onion, characterized by its high sugar content, mild flavor, and thick flesh.
The secret lies in the fact that they don't ship the produce immediately after harvesting, but instead, using traditional methods, hang it in a well-ventilated shed and let it air dry naturally for one to several months.
During the drying period, the starch is converted into sugar, resulting in surprisingly sweet onions.
Locally, it's so popular that people slice it, add a little soy sauce, and eat it raw.
| Cuisine | Characteristics |
|---|---|
| Onion soup | A classic souvenir from Awaji Island. Enjoy it simply by adding hot water. |
| Awaji Island Onion Burger | Made with thick-cut onions and Awaji beef. Has won national burger competitions. |
| Onion Ramen | A clear soup that makes the most of the natural sweetness of onions. |
| Grilled onions | Grilling them on a BBQ for about 30 minutes with the skin on will give them a pudding-like texture. |
| Onion tempura | Crispy on the outside, juicy on the inside. Recommended to eat with salt. |
The Akashi Strait, located in the northern part of Awaji Island, boasts some of the fastest currents in Japan.
Fish that grow up in these strong currents are raised in an environment that's like daily training, resulting in firm flesh and concentrated flavor.
Before spawning in the spring, sea bream take on a pale cherry blossom pink color and are called "sakura-dai" (cherry blossom sea bream).
This is the season when the fish is fattiest, and we recommend eating it as sashimi or in a rice dish. You can also taste a nutty, savory flavor amidst its sweetness.
While farmed pufferfish are typically shipped after about two years, those raised in Fukura Bay in southern Awaji Island are carefully nurtured for three years.
Therefore, the flesh is thick, and the skin is full of collagen.
Available only during the winter season, you can enjoy a full course meal including tessa (pufferfish sashimi), tecchiri (pufferfish hot pot), and fried pufferfish.
This is the finest winter delicacy on Awaji Island.
Because the translucent raw whitebait loses its freshness immediately after being caught, it is a precious ingredient that can only be enjoyed in the place where it is produced.
Awaji Island is one of the few places in the Kansai region where you can consistently enjoy raw whitebait rice bowls.
Spread a layer of raw whitebait over the rice, add a little ginger and soy sauce, and you can enjoy its melt-in-your-mouth texture.
The best seasons for fishing are spring and autumn.
Recommended seafood restaurants:https://www2.awajisima.jp/
Since you're going all the way there, let's enjoy the seasonal flavors.
| (I.e. | Seasonal gourmet |
|---|---|
| Spring (March – May) | Cherry blossom sea bream, raw whitebait, new onions |
| Summer (June to August) | Pike conger, octopus, sea urchin, Awaji beef BBQ |
| Autumn (September – November) | Raw whitebait, autumn sea bream, matsutake mushrooms |
| Winter (December to February) | Three-year-old tiger pufferfish, winter yellowtail, oysters, Awaji beef shabu-shabu |
| Souvenirs | Recommended Points |
|---|---|
| Awaji Island Onion Soup | Lightweight and inexpensive, it's the number one most popular souvenir. |
| Awaji Island Onions | It is permitted to bring it into Taiwan (declaration required). For Hong Kong, check the quarantine regulations. |
| Onion dressing and onion chips | Perfect as a souvenir for colleagues or friends. |
| Naruto seaweed and dried whitebait | It's a popular accompaniment to rice. It also keeps well. |
| Awaji Island Milk Sweets (Pudding, Soft Serve Ice Cream) | Since it needs to be kept cool, it's recommended to eat it on-site. |
| seaweed salt | Traditional salt from Awaji Island. A perfect match for Wagyu beef. |
A resort where every room has an ocean view.
In addition to enjoying marine activities such as SUP and kayaking, you can savor ingredients unique to Awaji Island, such as Awaji beef sirloin steak, 3-year-old tiger pufferfish hot pot, and a seasonal assortment of local fish.
All guest rooms are equipped with natural hot springs, allowing you to relax and enjoy your private time.
A popular glamping facility where you can enjoy a stay while feeling the pleasant sea breeze.
Each unit is equipped with a private open-air bath and a bonfire area.
You can also enjoy a luxurious BBQ featuring local brand ingredients such as Awaji beef sirloin and Awaji pork.
A day trip from Osaka is possible, but you'll only have time for one or two meals, and there won't be enough time to fully enjoy the sunset or a BBQ.
If you want to fully enjoy the gourmet food of Awaji Island, a 1-night, 2-day trip is recommended.
No.
The difference lies in the brand certification system; both are of the Tajima beef bloodline.
Awaji beef is relatively reasonably priced and offers excellent value for money.
Since onions are an agricultural product, import regulations vary by country and region.
We recommend checking the latest quarantine information.
For a simple souvenir, onion soup or onion dressing are recommended.
Awaji beef, Awaji Island onions, and seafood from the Akashi Strait.
Awaji Island, where the bounty of the sea, land, and livestock farming all converge on one island, is a gourmet paradise that can be reached in just about 1 hour and 30 minutes from Osaka.
The best way to enjoy it is to buy fresh local ingredients and savor them while having a BBQ in an ocean-view villa.
The ingredients that were once offered to the imperial family 1300 years ago can now be enjoyed at your leisure while watching the sunset over the Akashi Strait—that is the charm of a luxurious trip unique to Awaji Island.
He is an editor at Resort Glamping.com, a glamping-focused media outlet visited by approximately 100 million people a month. He has written over 150 articles introducing glamping facilities and experience reports, and is involved in a wide range of glamping facility services, from planning and development to operation and customer acquisition consulting.
