Description for “Okinawa scallion in Kanji”
Rakkyo, a native species of Okinawa Prefecture. It is smaller and has a stronger scent than the scallions cultivated on the mainland. In addition to salted and sweet and sour sauce, it is also suitable for raw food and tempura.
Allium bakeri, scallion, pickled shallot made in Okinawa. Japanese says Shima-rak-kyou.
