The Chinese onion (Allium chinense) belongs to the Liliaceae (the Lily family). It is a perennial herb that is probably native to central-eastern China. It had been cultivated in China from Before Christ, and it was introduced into Japan in the early Heian period (about 1100 years ago). This herb is cultivated many parts of Asia. The bulbs are long ovate and much tillered. The leaves are narrow half columnar, about 30 cm long and clumping. The flowering stalks, about 30-60 cm long are borne together with new leaves, and bloom purple small flowers around October. The bulbs have distinct odor and pungent flavor, and used as a sugared vinegar pickled, salt pickled or honey pickled.