Yep, rakkyo. I have to peel each one. It’s such a nuisance! But these are clean, they are from Tottori, they’ve only got a bit of sand in them. And I only have to do this once a year, it’s the season. Where are you from? And you know rakkyo? Hmm.
Me? Yes born and grew up here Tokyo, Asakusa. Yes, love it here. So, next I soak them in vinegar, sugar, salt. And add dried shredded chillies, maybe three for these three kilograms. That’s all. These will keep for a year, we are still eating last year’s. They’re very good with a drink you know. Very tasty.