top of page


(Okinawa Shallot)

Harvest time: Early April to late May

                Early September to late October

Shima-Rakkyo is a variety of rakkyo, Japanese shallots, unique to Okinawa Prefecture. 

Compared to the common rakkyo grown on the mainland Japan, it is smaller and has a stronger flavor.

It is eaten as tempura, pickled in sweet vinegar, pickled in salt and is also used as an ingredient in chanpuru, an Okinawan stir fly meal.

Operation Hours

Monday through Friday

9 AM-5 PM




bottom of page