Description
Crunchy Pickled Rakkyo with Rich, Authentic Flavor
We carefully select small, fine-fibered rakkyo (Japanese pickled shallots) known for their crisp and refreshing texture. Only the premium parts—cutting off the tips and roots—are used in this product.
Using Momoya’s unique lactic acid bacteria, the rakkyo undergo a full fermentation process that brings out their natural deliciousness and ensures a satisfying crunch in a sweet vinegar pickle.
Unlike many modern pickled rakkyo products, which skip fermentation and rely on high salt brines washed to remove excess salt and alum, our traditional method preserves the rakkyo’s original flavor and nutrients fully within the sweet vinegar marinade.
