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06/29/2009

Rakkyo, pickles in vinegar

A raw Rakkyo (ラッキョウ) is sold at the limited season from May to June. The Rakkyo is growing in the wild from the central part to the eastern part in China, and this neighborhood is considered to be the place of origin. It was thought that it was already transmitted in the ninth century and called it Ohmira, and it was used for medical use in Japan.Dscf8651s

The form of the Rakkyo resembles an echalote, but the Rakkyo is different from an echalote. The Rakkyo has a smell similar to garlic with a same kind as vegetables such as an onion and the garlic. Because allyl sulfide peculiar to leeks is included in Rakkyo and makes absorption of the vitamin B1 better, it is still loved from many users as a strong and stamina food.
In addition, about the effectiveness, it is said that good for digesting, calming intestinal disorders, sterilization detoxification and mitigating a poor circulation. As main ways of eating a Rakkyo, preserving in salt and pickles in vinegar are typical ways.
I will write about how to make a Rakkyo (pickles in vinegar), next time.

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