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Pickling rakkyo easy; finding onion isn’t

By Betty Shimabukuro

POSTED: 01:30 a.m. HST, May 02, 2012

~~<p>The hardest thing about making your own pickled rakkyo is finding the key ingredient.</p>
<p>The tiny onions used in the traditional Japa&shy;nese condiment officially are called allium chinense. Unofficially they are called Chinese or Japa&shy;nese scallions, rakkyo or sometimes rankyo.</p>
~~

The hardest thing about making your own pickled rakkyo is finding the key ingredient.

The tiny onions used in the traditional Japa­nese condiment officially are called allium chinense. Unofficially they are called Chinese or Japa­nese scallions, rakkyo or sometimes rankyo. Login for more...



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