Rakkyo

Allium chinense

vegetable

Small crunchy bulbs pickled in sweet vinegar, served with Japanese curry.

Origin

China, grown in Japan and Vietnam

Season (United States)

May to July

Preparation

It is bought already pickled, in jars, and eaten as is, cold; fresh, it is peeled like a shallot and pickled for a few weeks. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Fructans (inulin, FOS) · Allium sulfur compoundsIn small amounts, not counted Insoluble fibers

Did you know?

In Japan, pickled rakkyo goes with curry as gherkins go with pâté.