family tradition since 1906

Generations of selective cultivation and the perfect combination of climate and volcanic soil.

The Hamadas have been involved in raising and packing Walla Walla Sweet Onions for most of their lives. It all started in 1906 when Jikichi Hamada immigrated to the United States from Japan and started farming vegetables in the Seattle area. Jikichi and his family were relocated and confined to an internment camp during World War II. The farm was lost during the internment. After the war, the Jikichi settled in the Walla Walla Valley with his wife and seven sons and they began raising onion seed.

As the family grew, grandsons Randy & Barry learned how to raise Walla Walla Sweet Onions from their father. Alan and Harry began their own farm in 1975. Brian, another grandson, has been raising Walla Walla Sweet Onions since 1984.

It has been over sixty years since the Hamada family started a new life in the beautiful Walla Walla Valley, and their Walla Walla Sweet Onion tradition continues today…

walla walla
sweet onion
growing region

about the walla walla river sweet onion

Walla Walla Sweet Onions have a distinctly different flavor — milder and sweeter — than any other onion. Generations of selective cultivation and the perfect combination of climate and volcanic soil low in sulphur compounds (that give ordinary onions their harsh bite) work in synergy to produce the world’s sweetest onion. These onions are round with an elongated neck and dry, paper-thin skin. They tend to be larger in size, weighing up to two pounds. Walla Walla Sweets are a good source of Vitamin C, are sodium and cholesterol free, and are low in calories!

Walla Walla Sweet Onions are best when eaten raw or only slightly cooked. The natural juices allow these naturally sweet onions to cook rapidly, so they should be used to enhance foods where they can be quickly sauteed or grilled.

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