Radish, cauliflower, mizuna, turnips, etc.
How about making use of the color in salads, steamed vegetables, pickles, etc.?
We recommend rubbing radishes and turnips with the skin to get the color and nutrition
By the way, did you know that cauliflower can also be eaten raw?
Wash it more thoroughly than usual and make it into a smaller bunch. You can enjoy the poly and crunchy texture. It's also delicious when pickled in light pickles
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