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Ginger is a root that is consumed whole as a delicacy medicine, helps digestion, restores appetite, calms stomach or spice. In Japan ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no satozuke. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean. It is served with many Japanese dishes including gyodon, akonomiyaki and yakisoba.

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