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A Japanese vegetable in the ginseng family. The stalks or shoots resemble asparagus, but have a light fennel flavor. The shoots are up to 18 inches long and 1 1/2 inches in diameter. Prior to use, the shoots are boiled in salt water or slices and held in cold water, to remove a turpentine-liek resin. Udo is used raw in salads or lightly cooked in soups and other dishes.
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