This is the Dokonjo Daikon today: rank, slimy, and shrivelled - little more than a vegetable. But Japanese science is proposing a radical solution.Biologists at Sumitomo Techno Service, an affiliate of Sumitomo Chemical dedicated to developing techniques for prolonging life, will take a one millimetre slice and attempt to incubate from it a fully formed daikon.
In normal circumstances, the technique would enjoy at least a 70% success rate. For this patient, success is far less certain...
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