【Ie Island, Okinawa Prefecture】Island Shallots 500g

Ie Island, Okinawa Prefecture] Island Shallots 500g

The item in the second photo is the actual product or one of equivalent quality that will be sent.

Previously, we packed them in bags for shipping, but due to rising temperatures, the temperature inside the bags would become too high, so we have discontinued this method.

*If you wish to have them packed in a bag as before, please let us know.

Shipping will be via Nekoposu.

(Note) To maintain freshness, the shallots are shipped with soil attached and the thin outer skin has not been peeled.

[Other Sizes Available]
1kg: ￥2,100 (60 size shipping box)
1.5kg: ￥2,700 (60 size shipping box)
3kg: ￥4,300 (80 size shipping box)
5kg: ￥6,300 (80 size shipping box)
10kg: ￥11,800 (100 size shipping box)

Shallots are a traditional vegetable (island vegetable) that has been cultivated in Okinawa for a long time. Their season is from January to June (especially March to May). These are small shallots with a strong aroma and a sharp, spicy flavor. They are characterized by their crisp texture and are popular pickled in salt, tempura, and champloo (stir-fried dishes). They are a nutritious ingredient that can be expected to help with fatigue recovery.

[Recommended Uses by Island Shallot Size]

Small to Medium Size (Thin to Regular)

Characteristics: Strong aroma and spiciness, tender texture.

Recommended for: Pickling in salt (lightly pickled), pickling in miso, pickling in soy sauce.

How to eat: The classic way is to eat them as is with katsuobushi (bonito flakes). A typical serving is 3-5 cloves per day.

Large Size (Thick)

Characteristics: Strong spiciness, firm texture.

Recommended for: Tempura, champloo with pork, meat rolls.

How to eat: When cooked, the spiciness turns into sweetness, and they become fluffy. If they are too large, slice them thinly lengthwise or cut them into 2-3 pieces.

[Product Details]
Product Name: Island Shallots
Contents: 500g
Origin: Okinawa Prefecture
Expiration Date: Please consume as soon as possible after arrival.
Storage Method: Refrigerate after opening.