Photo Body-friendly Sakurajima radish and radish dishes a la carte

Published a collection of recipes for Sakurajima radish with healthy functionality From local cuisine to sweets　

　
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The authors are Professor Emeritus Etsuko Fukushiyama and Assistant Professor Megumi Kido of Kagoshima Women's Junior College.　

"Body-friendly Sakurajima radish and radish dishes à la carte" that introduces Kagoshima's traditional vegetables, Sakurajima radish cooking methods, etc. has been published ...　→ Continue reading

　Minami Nihon Shimbun

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