Shima rakkyo (Okinawan shallots)

Shima rakkyo (Okinawan shallots)
Shima rakkyo (Okinawan shallots)

This could be the number one relish for awamori, which it complements perfectly. These Okinawan shallots are eaten rubbed slightly with salt. Their crunchy crispness is a delight. Shima rakkyo are very popular these days and constantly rank as the No.3 most popular dish at Japanese-style pubs in Okinawa. The top favorite is always Goya champuru (Bitter melon sauted with other ingredients) and second is Rafute'.

The question "What kind of relishes go best with awamori?" is often asked. Though everyone's taste varies, Shima rakkyo and Umi-budo should definitely be recommended. In addition, there are Tofuyo, Suchiki (pork bellies pickled in salt and fried after removing the salt), Rafute', Goya champuru and many others, but those dishes may not suit people who like a delicate taste.

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Tofuyo
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Suchiki (pork bellies pickled in salt and then fried after removing the salt)
Rafute'
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