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Rakkyo shallots are a specialty from the Tottori prefecture. Emuko selects more particularly those grown in the Yumigahama peninsua, which separates the Miho bay (Mihowan) and the Nakaumi sea, where it is grown in a very fine sandy soil guaranteeing a white, firm flesh and crunchy texture. It is harvested over a very short period from the end of May to the beginning of June.
Once harvested, Emuko leaves the shallots to mature naturally. They don't rot but blacken. They lose their strong smell and become tender and mild. The fermentation considerably increases the presenece of natural antioxidants in the shallots.
In Japan eating Rakkyo shallots is known to be good for your health: antifungal, diuretic it also stimulates the metabolic and digestive systems. For centuries it has been used as a medicinal plant. Allicin, found in garlic, is also found in Rakkyo. Many studies have shown that allicin helps the absorption of Vitamin B1 and to overcome fatigue, or to reduce the risk of blood clots forming. Once fermented the shallot is preserved in dark sugar. Dark sugar is also very rich in minerals, vitamins, iron and calcium. Thousands of trial runs were needed to produce this glazed shallot, a real delicacy with delicate and subtle notes of balsamic, dark sugar and preserved fruit.
Eat it as it is or with foie gras, smoked salmon, poultry (duck, chicken, guinea fowl, young pigeon, quail), roast veal, grilled or steamed white fish or to spice salads, white rice, pasta…
