Translation guide
Refers to a type of onion commonly used in Chinese and other Asian cuisines, known for its mild flavor and tender texture. In Japanese, it is typically called 'rakkyō' or 'esukarotto', though the latter is less common.
Chinese onion (vegetable)
Most common term; often pickled.
The plant or its edible bulb, often pickled or used in stir-fries.
The most common Japanese term for Chinese onion. Often pickled in sweet vinegar and served as a condiment.
Directly translating 'Chinese onion' as '中国の玉ねぎ' (chūgoku no tamanegi) is unnatural and will not be understood as the specific vegetable. Use 'ラッキョウ' instead.
ラッキョウの甘酢漬けが大好きです。
I love pickled Chinese onions in sweet vinegar.
Loanword from French 'échalote', sometimes used for Chinese onion in culinary contexts, though it can also refer to shallots.
This recipe uses Chinese onions.
Direct loanword from English, rarely used outside specialized contexts.
Chinese onions are not very common in Japan.