What is rakkyo?

Rakkyo, also known as Allium chinense, is a type of onion that is commonly used in Japanese cuisine. It is a small, bulbous vegetable that is similar in appearance to a shallot, with a pale pink or white color and a mild onion flavor.

Rakkyo is often pickled and used as a condiment or accompaniment to various dishes, such as sushi, stir-fries, and salads. The pickling process enhances the flavor of the rakkyo and gives it a slightly sweet and tangy taste.

In addition to its culinary uses, rakkyo is also believed to have various health benefits. It is high in antioxidants, vitamins, and minerals, and is thought to have anti-inflammatory and immune-boosting properties.

Rakkyo is typically harvested in the late summer and early fall and can be found in Asian markets or specialty grocery stores. It is best stored in a cool, dark place and used within a few weeks of purchase for the best flavor and texture.