Japanese Rakkyoalléallota in condiment

DDM *: 29/05/2026

The Rakkyo is one of the most popular condiments in Japan. Cultivated in China as a medicinal plant of traditional medicine, as well as as a condiment, it arrives in Japan in the 9th century.

Called will belotte in Japan, by the shape of his bulb, it is more of an onion, the vernacular name being Allium Chinense. Its culture has been particularly developed in the sand dunes of the Tottori prefecture, along the sea of Japan. This particularly ventant and snowy region in winter offers ideal conditions for its culture.

Indeed, the snow has a reputation to concentrate the flavors. The Rakkyo are harvested from the end of May to the beginning of June and their bulbs are marinated (lacto-fermented) in sweet sweet salty vinegar. They then take the denomination of "Rakkyo-Zuke".

The Rakkyo are rich in food fiber, vitamins and minerals, polyphenols, sulphurous and organosulfur compounds and remain recognized for their medicinal virtues (antibacterial properties, activity Antioxidant, anti-inflammatory effects, hypotensive effects, immune system improvement ...).

They are particularly appreciated for their crisp texture. The Rakkyo are very popular in Japan associated with curry consumption. We recommend them for your meat and fish tartars, composed salads, hot sauces (pungent sauce) and cold (mayonnaises), accompaniment to smoked or dried fish (mackerel, salmon, halibut, Catfish, tuna) ...

* DDM: Minimum durability date
The DDM an indicative date corresponding to the optimal quality period, it does not present any danger to health after exceeding.