Miyakonojo is the largest producer of rakkyo in Miyazaki Prefecture. Rakkyo is a small bulb vegetable related to the onion and garlic, commonly eaten in Japan as a pickled accompaniment to meals.
Cultivation begins with planting in September and October. The plants then grow through the winter, and harvesting starts in early May of the following year.
Most of the cultivation and harvesting work is carried out by hand. Even the seemingly simple task of separating the roots and leaves from each individual cluster with a knife requires considerable skill. Because of the care and technique involved, this work is difficult to mechanize.
After the soil has been washed away, the rakkyo bulbs become beautifully white. They are commonly preserved in sweet vinegar or salt, creating the crisp pickles often served alongside Japanese curry and other dishes.
There are also other ways to enjoy their distinctive texture. Finely chopped rakkyo can be mixed with sumiso, a sauce made from miso and vinegar, for a refreshing dish that highlights its crisp bite.
Another recommended preparation is tempura. When lightly coated in batter and deep-fried, the rakkyo becomes soft and almost fluffy inside, offering a different texture and flavor from the familiar pickled version.