Rakkyō (らっきょう) A Complete Guide to Japan's Beloved Pickled Scallion

Rakkyō (らっきょう), often called Japanese scallion or Chinese onion in English, is a small bulb vegetable prized in Japan for its crisp texture, mild pungency, and vibrant pickles. Although botanically related to onions and garlic, rakkyō shines as a unique local specialty, especially in Tottori Prefecture. This guide covers what rakkyō is, where it grows, its seasonal and cultural importance, culinary uses, appearance and flavor, and tips for tourists to experience it firsthand.

When I first encountered rakkyō during my travels in Tottori, I was immediately struck by its distinctive appearance – small, white bulbs that looked like miniature onions but with a character all their own. The crisp texture and mild garlicky-onion flavor made it an instant favorite, especially when pickled in sweet vinegar. Since then, I've made it a point to seek out rakkyō whenever I'm in Japan, particularly during the harvest season when the fields near the Tottori Sand Dunes are bustling with activity.

What is Rakkyō?

Rakkyō belongs to the allium family (genus Allium), sharing lineage with onions, garlic, and shallots. However, in Japan it is exclusively a cultivated crop; wild foraging is uncommon. The edible part is the small, round-to-oval bulb (2–3 cm diameter, 4–6 cm length) that grows white under the soil.

In Japanese, it's called らっきょう (rakkyō, 辣韮), while in English it's known as Japanese scallion or Chinese onion. The scientific name is Allium chinense, which helps distinguish it from other allium varieties. Unlike some other japanese vegetables, rakkyō is never harvested wild in Japan. All commercial supply comes from dedicated fields prepared for bulb enlargement, with major growing areas using well-drained sandy or sandy-loam soils to ensure crisp, unblemished bulbs.

What makes rakkyō special is its unique combination of flavors – it has the crispness of a water chestnut, the mild pungency of a green onion, and subtle garlic-shallot notes that make it perfect for pickling. This versatility has made it a beloved ingredient in japanese cuisine, particularly as a condiment and garnish.

Cultural & Seasonal Significance

Rakkyō has deep cultural roots in Japan, particularly in Tottori Prefecture where it's grown on the famous sand dunes. The harvest season runs from late May through mid-June , marking the prime freshness period when the bulbs are at their crispest and most flavorful. According to Tottori Prefecture's official seasonal calendar, this is when rakkyō reaches its peak quality ^[1].

After the bulb harvest, rakkyō plants bloom with small lavender-purple flowers from late October to early November , creating a stunning display that attracts photographers and nature lovers. The Tottori Prefecture tourism site notes that while the harvest season is in late May to early June, the flowers can be viewed from late October to early November ^[2].

On March 10, 2016, two rakkyō brands obtained Geographical Indication (GI) protection: Tottori Sakyū Rakkyō (鳥取砂丘らっきょう) and Fukube Sakyū Rakkyō (ふくべ砂丘らっきょう). This official recognition by Tottori Prefecture ^[3] ensures that only rakkyō grown in the designated sandy soil areas can bear these prestigious names.

During my visit to Tottori in early June, I was fortunate enough to witness the harvest in full swing. The fields near the sand dunes were alive with workers carefully digging up the bulbs, and the local markets were filled with fresh rakkyō. The flower viewing season in October is equally spectacular, with tens of hectares of purple blossoms creating a "lavender-like" vista that's become a popular tourist attraction.

Where Rakkyō Grows

The heart of rakkyō cultivation in Japan is Tottori Prefecture , particularly the coastal zone adjacent to the Tottori Sand Dunes (鳥取砂丘). The main growing areas are Fukube Town (福部町) and the northern Kōei area (北栄町), where the sandy soils drain quickly, promoting pure-white bulbs with crisp bite. This region is responsible for the vast majority of Japan's commercial rakkyō output, as noted in the Tottori Prefecture overview ^[4].

While Tottori dominates production, smaller volumes are cultivated in Northern Kyūshū, parts of the Chūgoku region, and Shikoku. The soil types in these areas range from sandy loam to sandy coastal deposits, though none can match the unique characteristics of the Tottori sand dunes.

The cultivation conditions are quite specific. The soil must be predominantly sandy or sandy-loam with low water retention to prevent bulb rot. The climate requires warm, moderately dry summers, while winter frost tolerance ensures safe overwintering of bulbs if left in the field for flower production.

According to the MAFF GI specification document, the planting and harvesting calendar is carefully timed ^[5]. Planting occurs from late July to early September, with seed bulbs set in rows 24 cm apart and 8–10 cm between bulbs. The harvest follows in late May to mid-June of the following year.

When I visited the Tottori Sand Dunes, I was amazed by the contrast between the golden sand and the green rakkyō fields. The farmers explained that the sandy soil is crucial for the vegetable's unique texture and flavor, making it one of the most distinctive japanese culinary highlights from the region.

Culinary Uses of Rakkyō

In Japan, rakkyō bulbs are most famous as pickles but also appear in modern appetizers, salads, and fusion dishes. The versatility of this vegetable makes it a valuable addition to any japanese kitchen.

Sweet Vinegar Pickle (甘酢漬け, Amazu-zuke)

This is the most traditional and popular way to enjoy rakkyō. For approximately 1 kg of rakkyō, you'll need:

• Rakkyō bulbs (泥付き) 1 kg
• Salt 20 g
• Rakkyō vinegar (らっきょう酢) 500 ml

The method involves trimming roots and tops, soaking in salt for up to 2 weeks ("main pickling"), then rinsing and soaking in sweet vinegar for 2–3 weeks until pinkish and fragrant. This recipe comes from Tottori Prefecture's official "らっきょうの簡単漬け" ^[6].

I've tried making this at home, and the process is surprisingly simple. The key is patience – the two-week salt curing period is essential for developing the right texture and removing excess moisture. The result is a perfectly balanced sweet-sour pickle that's crisp and refreshing.

Yuzu-Ponzu Pickle (ゆずぽん酢漬け)

This variation was developed by JA Zen-Noh Tottori and combines the citrus fragrance of yuzu with the tangy flavor of ponzu sauce. The rakkyō is lightly salted, blanched, then marinated in yuzu-flavored ponzu for a refreshing citrus fragrance. It's often garnished with thin yuzu peel strips, creating a beautiful presentation that's perfect for special occasions.

The combination of yuzu and rakkyō is particularly popular in the winter months, when both ingredients are at their peak. The citrus notes add a bright, uplifting quality to the pickled vegetable, making it an excellent accompaniment to rich dishes like nabe or grilled meats.

Cheese-Mayonnaise Bake (チーズマヨ焼き)

This modern preparation is perfect as an izakaya snack or party hors d'oeuvre. For this dish, you'll need:

• Pickled rakkyō (salt-rinsed) × 2 bulbs
• Mayonnaise, sliced cheese, optional chili flakes

The method is simple: skewer two bulbs on a toothpick, spread mayonnaise, top with cheese, and bake until the cheese melts. This recipe is included in the MAFF "Uchi no Kyōdo Ryōri" collection as "らっきょうチーズマヨ" and has become a popular fusion dish that combines traditional Japanese pickling with Western comfort food elements.

I first tried this dish at a small izakaya in Tokyo, and I was immediately hooked. The combination of the crisp pickled rakkyō with the creamy melted cheese is absolutely addictive. It's a perfect example of how traditional Japanese ingredients can be adapted to modern tastes.

Curry & Salad Topping

Thinly sliced pickled rakkyō adds sharpness to japanese curry rice (カレーライス), providing a refreshing contrast to the rich, spicy sauce. The crisp texture and tangy flavor cut through the heaviness of the curry, making each bite more balanced and enjoyable.

Coarsely chopped raw or lightly blanched bulbs can also be folded into garden salads or tartar sauce, adding a unique Japanese twist to familiar dishes. The mild pungency works particularly well with seafood, making it an excellent addition to sashimi platters or grilled fish dishes.

Appearance & Flavor Profile

Rakkyō has a distinctive appearance that sets it apart from other allium vegetables. The bulbs are oblate to ovoid in shape, measuring 2–3 cm in diameter and 4–6 cm in length. When freshly harvested, they have a pale yellow-brown outer membrane, but after washing ("洗いらっきょう"), they develop a bright white smooth skin that's quite striking.

The texture is firm and crisp, with a smooth surface after removing the papery layers. The internal structure reveals pure white, layer-structured but dense flesh with very fine fibers. When raw, rakkyō offers an intense snap and crunch ("シャキシャキ") that's reminiscent of water chestnuts, while pickled versions become softer but still toothsome, with fibers slightly tenderized by acid.

The flavor profile is what makes rakkyō truly special. Raw bulbs have a clean, peppery pungency that's reminiscent of green onions but with distinct garlic-shallot notes. When pickled, this transforms into a harmonious sweet and sour combination, with the pungency mellowed to a gentle zing that's both refreshing and addictive.

In comparison to other allium vegetables, rakkyō is sharper than a sweet onion but milder than raw garlic. The texture is more akin to water chestnut in crispness than to common onions, making it a unique addition to japanese vegetable dishes and pickles.

Summary & Recommendations

Rakkyō (らっきょう) is a cultivated bulb vegetable unique to Japanese cuisine, especially associated with Tottori Prefecture's sandy dunes. Its harvest season (late May–mid-June) and flower bloom (late October–early November) create two distinct periods of interest: fresh bulb tastings and scenic purple fields.

Culinary uses range from classic sweet-vinegar pickles to modern cheese-mayo bakes, curry condiments, and fusion tapas. The versatility of this vegetable makes it a valuable addition to any japanese kitchen, whether you're preparing traditional dishes or experimenting with modern fusion cuisine.

The unique growing conditions in Tottori's sandy soil create the distinctive crisp texture and mild flavor that make rakkyō so special. When seeking out authentic rakkyō, look for GI-certified "Sakyū Rakkyō" which ensures the highest quality and authentic origin.

My personal recommendation is to try rakkyō in its pickled form first, as this is how it's most commonly enjoyed in Japan. The sweet-vinegar pickle is a perfect introduction to this unique vegetable, offering a balanced combination of crisp texture and tangy flavor that pairs beautifully with many japanese culinary highlights.

Have you ever tried rakkyō? What was your experience like? I'd love to hear about your encounters with this unique vegetable in the comments below!

Feel free to share your opinion in the comments!

For those interested in bringing a taste of Japan home, you can find rakkyō seeds and growing supplies online. Growing your own rakkyō can be a rewarding way to connect with japanese culinary traditions year-round: