Pharmacy technician student demonstrate how to diskus inhaler to patient.

Humans of Wagyu (ヒューマンズ・オブ・和牛) by Coltive on Instagram: "Kitan Group - Masters of Dry-Aged Wagyu Kitan is known for dry-aging Wagyu, each cut for its special timing. Every cut, using prefectures near and far, is aged to deepen flavor and tenderness under the eye of Hiro-san, their owner and Head Chef. Their restaurants include sites like Kitan In, Kitan Hozenji, Kitan Hibiki, and Kitan Minamisemba, where premium Wagyu such as Manyo-gyu and Miyazaki Wagyu are served. At Kitan In, chosen as one of