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Add Itadori (Japanese Knotweed) and Radish

TSURUOKA, UNESCO Creative City of Gastronomy

TSURUOKA, UNESCO Creative City of Gastronomy
Tsuruoka, Japan

Raw Itadori cannot be cooked except for sprouts. This is also pretreated to skim off the scum and eat when salted. It is characterized by its chewy and crunchy texture and slightly unique and harsh taste.

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  • Title: Add Itadori (Japanese Knotweed) and Radish

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