This sweet vinegar–pickled rakkyo is made using carefully selected small bulbs with fine fibers and a crisp texture. The tips and root ends are trimmed before pickling.
Momoya uses its own lactic acid bacteria and allows the rakkyo to ferment sufficiently to bring out its natural flavor. The product is made using a traditional method, without omitting the fermentation process. As a result, the flavor and components of the rakkyo remain in the sweet vinegar pickle.
Momoya Hana Rakkyo Sweet Vinegar Pickled Shallots 115g.
桃屋 花らっきょう 115g.
Romaji: Momoya Hana Rakkyo 115g.
Japanese pickled rakkyo, sweet vinegar shallots, hana rakkyo 115g, Japanese pickled scallions, Momoya rakkyo.
