Rakkyo from Suzuki Farm is a Japanese scallion grown for pickling, sold by the bunch, with crunchy white bulbs and a distinct aroma. Pickled rakkyo is a classic Japanese accompaniment to rice and curry.
At a glance
Variety: Rakkyo, a Japanese scallion for pickling
Quantity: 1 bunch (packed in a clamshell if stems are poor)
Character: crunchy white bulbs with a distinct aroma and mild bitterness
Nutrition: contains fructan, a soluble dietary fiber, and saponin
Freshness: use the day you receive it, since the bulbs sprout quickly
Grower: Suzuki Farm, Japanese specialty produce
Best for
Traditional Japanese rakkyo pickles
Serving alongside rice and curry
Crunchy pickled condiments
Home fermenting and preserving
Cooks who enjoy Japanese pickle-making
How to use and pairings
Rinse, then remove buds and roots within a day, and pickle in sweet vinegar brine. Wash or peel away any remaining soil before pickling. Pairs naturally with rice, curry, and Japanese mains.
Flavor profile
Sharp, crunchy, and aromatic with a gentle bitterness that turns sweet-tart once pickled.
About Suzuki Farm
Suzuki Farm grows Japanese vegetables and specialty produce, harvesting rakkyo for the pickling season.
