Farmers here are cooking up new menus for health-conscious Japanese, with dishes like quiche, pizza toast, skewers, tempura and cold Chinese noodles. They share a common but somewhat unusual ingredient: prickly pear cactus.As one of the few farmers who grow edible cactus in Japan, Miki Deguchi is convinced that the nutrient-packed plant is well on its way to becoming a staple here.The Opuntia genus, known as prickly pear cactus, is gaining national appeal for being rich in minerals, dietary fiber and other nutrients. It has a mild, refreshing taste and can even be enjoyed uncooked. There's …READ FULL ARTICLE
