Rakkyo - Japanese Shallot

Rakkyo, also known as Japanese Shallot, Chinese Scallion, etc, is native to China and grown in many countries. Rakkyo is mild in flavour, and can be served pickled or fresh. When cooked fresh, it is very sweet and mild. The leaves can be used as well, much like garlic chives. When cured, the flavour becomes stronger and ideal for pickling.

Miso Cheese Bake with Fresh Rakkyo



  1. Clean rakkyo and roughly cut to bite size pieces.
  2. Mix the miso, sake, mirin, and mayonnaise in a bowl.
  3. Spread rakkyo on parchment lined baking sheet. Top with above mixture and then cheese.
  4. Bake at 400ºF until the cheese melts and browned.
  5. Serve and enjoy!