JAPANESE FOOD
Sabtu, 27 Desember 2008
Kabu Radish
Nothing goes to waste in the Japanese kitchen. The radishes are used for pickles and simmered dishes and the green leaves are chopped up and used in simmered dishes.
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Nothing goes to waste in the Japanese kitchen. The radishes are used for pickles and simmered dishes and the green leaves are chopped up and used in simmered dishes.
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