• These sweet pickled rakkyo scallions are made from carefully selected small bulbs with fine fibres, trimmed generously at both the tip and root for a clean, crisp texture.
  
  
• Using Momoya’s unique lactic acid bacteria, the scallions are fully fermented to draw out their natural sweetness and sharp, refreshing bite.
  
  
• Unlike many modern shortcuts that skip fermentation and rely on high-salt processing, this traditional method preserves the rakkyo’s true flavour and nutrients within the sweet vinegar.
  
  

Keep refrigerated after opening

*Photo for reference only.