Shima-Rakkyo

(Okinawa Shallot)

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Harvest time: Early April to late May

                Early September to late October

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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.

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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.