Rakkyo leaves are long and skinny, which is similar to those of nira (garlic chives) and green onions. The crunchy white bulbs are edible and have a distinct aroma and bitterness. In Japan, pickled rakkyo is commonly eaten with rice.
It is recommended to use rakkyo on the day you receive them as they sprout quickly. Rinse the dirt, then remove buds and roots thoroughly by the next day at latest.
Fructan, soluble dietary fibers in rakkyo, help keep intestines healthy and suppress fat absorption. Rakkyo also contains saponin which suppresses cholesterol absorption and blood pressure. Japanese scallions are small but packed with nutrients!