Industry

Incense Awaji Island accounts for 70 percent of domestically produced incense. Awaji incense is genuine, top quality incense made from natural materials and fragrances. Awaji Island leads the aroma culture of Japan by developing products that feature fragrance and health. Roof tiles Awaji Island is the nation's number one producer of ibushi roof tiles. Awaji tiles have a 400-year history. Made of clay that is ideal for making tiles, the beautiful tiles offer superior durability. Recently coasters that use tiles and tile goods have become popular as well. Hand-stretched somen noodles Awaji Island continues the ancient tradition of hand making somen noodles when it’s cold. The noodles are painstakingly prepared individually by a two-day process. The noodles are chewy and feature good flavor. Pearls Kobe handles 80 percent of the processing and distribution of Japanese pearls. Almost all pearl nuclei however are produced on Awaji Island. Awaji accounts for 70 percent of all pearls produced in the country. Batteries Sanyo Electric Co., Ltd., which was founded by Awaji native Toshio Iue, developed the nickel cadmium battery in the 1960s. Since realizing the first domestic mass production at the Sumoto factory, Sanyo has grown into one of the world’s leading companies. Tile Danto, Ltd., which has grown into Japan’s representative tile maker, continues to use “minpeiyaki” technology, which was developed by Minpei Kashu 200 years ago. Local sake and beer Sake is produced locally by Miyakobijin and Sennenichi. Awaji Beer is made by URA, Ltd. Paper toys Awaji Island makes 90 percent of the country’s nostalgic paper toys. “Fukimodoshi” was also exported overseas in the 1960s, and was honored with the Oju Award by the Japanese government as a company that contributed to exports.

Specialty products

Awaji beef As well as being known as “Awaji beef”, the beef produced on Awaji is now branded as Matsuzaka Beef and Kobe Beef. Onions Awaji onions are juicy onions with soft fibers that have a unique sweet taste with little pungent taste. The onions are well received as the Awaji brand. Sea bream Sea bream are best in spring when the waters of the Akashi Strait and Naruto Strait become rough and the meat is firm. Hamo The season for hamo is June to August when the waters of Kitan Strait and Naruto Strait are rough and the meat is firm./dd> Blowfish Awaji Island blowfish is just as delicious as that of Shimonoseki, and is acclaimed by chefs at the best restaurants in Kansai. Sashimi of blowfish from the cool waters of the Naruto Strait is the greatest. Chirimen and ikanago Whitebait caught in the waters near Awaji Island and sun dried in the clean air of the island is known as chirimen. Ikanago raised from the water when spring comes accounts for the second largest catch following Hokkaido. The quality and taste of Awaji kugini using ikanago fry is the greatest. Nori and wakame seaweed Awaji Island is one of the nation’s top producers of nori and wakame. Tangerines and biwa Taking advantage of the warm climate, the island produces a lot of citrus fruits, primarily tangerines.Biwa is a national favorite. Dairy products Excellent dairy products are produced from Awaji Island’s fresh, natural milk. Flowers and ornamental plants Using a combination of glass and vinyl greenhouses, flowers and ornamental plants such as chrysanthemum and stock are raised. Awaji Island accounts for over 80 percent of the carnations shipped from the prefecture.