Japanese food

Last update September 19, 2025

Japanese Food - Rakkyō -



  

Rakkyō

Japanese Shallot

If you have tried Karē Raisu (curry and rice) in Japan, you may have found small pickled bulbs arranged as Yakumi (condiment) along the dish. That’s Rakkyō, specifically Hana Rakkyō, which is seasoned with a sweet and sour flavour. Rakkyō refers to the bulbs of the plant scientifically known as Allium chinense, which are pickled in brine, sweet vinegar, or a Shōyu solution, often accompanied by Tōgarashi (chilli pepper). In rural areas, many farmers prepare homemade Rakkyō pickles every year, following their own recipes. There is also a species called “Shima Rakkyō” originating from Okinawa, featuring smaller bulbs with a stronger flavour, similar to Neghi. It makes a nice Otsumami (a side dish for alcoholic drinks), eaten with a small portion of Miso.

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A Hana Rakkyō product. 		japanese-food-zoni
Rakkyō prepared as Otsumami. 		japanese-food-shima-rakkyo
Shima Rakkyō served with Miso.
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A Hana Rakkyō product.

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Rakkyō prepared as Otsumami.

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Shima Rakkyō served with Miso.