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Speaking of shallots, they eat together with curry and rice. Although it thinks that sweet-vinegared pickles are common to curry and rice, preserving in salt is also eaten well.
Tottori Fukube-cho is a producing district of national leading shallots. These specialty shallots are grown in the sand hill field in Tottori sand dunes. It will be planted in August and a purple flower will be made to bloom in mid-October. A crop season is from next year May to June. Shallots are the plants of the department of Yuri. These days, since the flow of blood is improved, attention is attracted.
If a smell is smelled, it is likely to be a sweet scent and seems to be
very delicious. I think that shallots were sourer scents. No, it is because
sweet-vinegared pickles were only eaten. When one piece is eaten, it is
slightly sweet touch. This is nice. Boiled rice has not been eaten only
by shallots until now. But, it is eaten if it is this. This is perfect
for the relish of alcohol. The taste of this rich soy sauce feels the heart
of Japan.
But when it overeats not much, the inside of a mouth is ... just for a moment. Too, it eats as spice.
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Japanese : Rakkyo
Name : Pickled shallot
Raw materials : Pickled shallot(Tottori product)
Soaked raw materials : saccharide (sugar, starch syrup), brewing vinegar,
salt, soy sauce, cider vinegar, honey
Maker : Tottori Inaba farm co-op
Fukube pickled shallot processing ground
Tottori-shi, Tottori |
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Pickled Shallots 
