The black "Rakkyo" shallot is a specialty of Tottori prefecture. Emuko is selecting more precisely the ones cultivated in Yumigahama peninsula, separating the Miho bay (Mihowan) and the Nakaumi lake, where the culture is made on a very thin sandy soil offering an intense white and firm flesh with a crunchy texture. Its harvest is done on a very short period, from end of May to early June.
After harvesting, Emuko give time for the shallot to naturally mature. It will not mold but darken. The shallot will loses its strong smell and becomes more sweet and soft. The fermentation is considerably increasing the level of antyoxidant in the shallot.
The consumption of "Rakkyo" shallot is very renown in Japan for its beneficial effects on health : antifungal, diuretic, stimulant for metabolism and transit. For centuries, it has been used as a medicinal plant. The allicin, reputed for garlic, is also very present in "Rakkyo" shallots. Many studies show that it helps improving the absorption of vitamin B1,recovering from tiredness and reducing the risk of blood clots.
You can enjoy it as such or accompanying foie gras, smoked salmon, poultry (duck, chicken, guinea fowl, pigeion, quail), roasted veal, grilled of vapored white fish or also to seasonned composed salads, white rice, pasta...
