Rakkyo, also known as Japanese scallion or Japanese pickled shallots, is a type of vegetable commonly used in Japanese cuisine. It has a mild, sweet flavor and is often enjoyed raw in salads or as a garnish. Rakkyo is typically harvested in the spring and is characterized by its small, bulbous shape and green tops. In Japan, rakkyo is frequently pickled in a sweet vinegar solution, creating a popular condiment served with rice or as part of a bento box. This pickling process enhances its flavor and preserves the vegetable, making it a staple in many households.