rakkyo

Pronunciation: [RAH-kyoh]

A type of Japanese shallot, which is usually uncooked and pickled in light vinegar. It's typically used as a garnish with grilled fish and meat and can be found in Asian markets.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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