代々続く伊江島在来の種を植えて生産しています。沖縄県北部に位置する離党「伊江島」。沖縄の島らっきょうの８割が伊江島で生産されており、ミネラルたっぷりの土壌で育った島らっきょうは香り豊かで、シャキシャキとした食感がやみつきになります。豊富にあるサトウキビから出る根や枯れ葉、伊江島牛の堆肥を使った土作りをし減農薬化学肥料で栽培しており、減化学肥料によりえぐみが少なく、生で食べても美味しい島らっきょうです。
【調理方法】
薄皮を向き、生のまま炒め物、揚げ物、漬物など

[English]
Produced using seeds native to Iejima, a remote island in northern Okinawa Prefecture, 80% of Okinawa's island rakkyo are grown on Iejima. Grown in mineral-rich soil, these island rakkyo have a rich fragrance and an addictively crunchy texture.
These island rakkyo are grown using soil made from abundant sugarcane roots and dead leaves, as well as compost from Iejima cattle, and minimal pesticide and chemical fertilizer use. This reduces their bitterness and makes them delicious even when eaten raw.
[Cooking Instructions]
Peel off the thin skin and enjoy them raw in stir-fries, deep-fries, pickles, and more.

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