Hello everyone, this is Otena. Today I will show you how to store vegetables when you buy in bulk at the supermarket. Vegetables that are easily damaged can be kept fresh if stored in the proper way. I would be happy if I can be of any help in your life. Sarashi(Japanese towel) is used a lot these days. It is very useful not only as a cloth, but also for wrapping vegetables, using as a coffee filter, and for many other purposes. The process of washing vegetables when cooking is also a hassle. When vegetables bought in bulk are stored, they are washed beforehand. Water is not allowed in storage. Carefully wiping off the moisture with a Sarashi(Japanese towel) is another trick to make it last longer. When storing shiso leaves, fill a jar with a lid with 1 cm of water and soak a portion of the stem. If you don't have a lid, you can substitute plastic wrap and rubber bands. If you change the water every 2-3 days, you can keep it for about 2 weeks. I like sunny lettuce lately and buy it often. Leafy greens are not suitable for freezing, so the key is how to make them last longer in the refrigerator. First, wash well to remove dirt from the roots. When using the salad spinner, turn the vegetables around each time to drain them thoroughly. Finish off with a Sarashi(Japanese towel). This is a tedious process, but careful attention to this step will make your vegetables last longer. When storing lettuce, it will last longer if it is not cut into small pieces. Store standing up in a container lined with kitchen paper. You can make them last even longer if you use a new vacuumable storage container that I recently bought. Even without a vacuum container, freshness can be preserved for up to a week. Bean sprouts famous for their quick pain. There are times when you just want to put half in a bowl of ramen. You can keep washed bean sprouts longer if you put them in a storage container and cover them with clean water. If you change the water daily, it will keep fresh for a week or more. Komatsuna is delicious in miso soup, and freezing is recommended. Wash carefully as soil stains are often left on the stems. The hollow parts of the stems are prone to water accumulation, so be careful. Cut into bite-size pieces in advance and freeze. Freezing allows you to take out as much as you want to eat. When you want to put them in miso soup or stir-fry, just throw them in frozen. Chives are another vegetable that is good for freezing. These works may seem troublesome at first glance, but cooking on weekdays becomes much easier if you do them all at once on holidays when you can spare the time. You can also get a sense of emotional satisfaction by facing each vegetable and processing it carefully. It's not a matter of rushing, but if you try it when you don't have time to spare, you may find that you can clear your head and move more efficiently than you would otherwise. It seems to me that there are two kinds of busyness: physical busyness and mental busyness. Tasks that seem to be piling up can be surprisingly easy when you organize them in your mind. The unorganized state of your mind is the most bothersome, so you need to get it in order on a regular basis. Gather 2-3 bunches of chives with rubber bands and then cut into bite-size pieces. Take out several bunches to use when eating. You can freeze them with rubber bands to keep the food from sticking together. Enoki mushrooms can be cut while still in the bag to prevent them from scattering. Mushrooms are used as they are because washing them will reduce their flavor. If it really bothers you, you can wipe it off with a clean cloth. Mushrooms can be frozen for more flavor. You can add them to dishes while frozen for eating. It is recommended to mix and freeze several types of mushrooms in advance. Autumn is the season for mushrooms, so they will be appearing more frequently in the future. I always have plenty of calcium-rich baby sardines in the freezer as well. I often use it frozen in pasta. I try to choose pesticide-free vegetables as much as possible, but when I can't, I turn to scallop powder. Soaking vegetables in water in which scallop powder has been dissolved removes pesticides and wax from the surface. Broccoli can be easily cleaned by shaking and washing with the bunch facing down. If you put apples in with the potatoes, the ethylene gas emitted from the apples will inhibit the potatoes from germinating. Potatoes grown in the soil prefer a dark environment, so they are covered with a cloth. Cabbage can be frozen, but I will tell you how to keep it refrigerated. Cut the stem part of the cabbage, which is the growing point, and apply wet kitchen paper to it. Wrap the whole thing with Sarashi that has been wetted with water and wrung stiffly, and put it directly into a storage container for preservation. It can be stored fresh for a week or more without darkening the cross section. It is better if you have a container that can store them standing up with the core part down. After 10 minutes of soaking, a kind of oil will float to the surface. Strawberries and tomatoes have a lot of pesticides, so you may want to wash them with scallop powder to be safe. If scallop powder is not available, edible baking soda or vinegar can be substituted. If using vinegar, it is recommended to take it out after 1-2 minutes, as the vitamins may leach out if it is left on for a long time. The most common way to freeze broccoli is to boil it before freezing, but I freeze it raw. Frozen broccoli can be removed and microwaved as needed or added directly to stews. Paprika can also be cut and frozen. Sometimes when I find them cheap, I buy them and freeze them. I cut them freely according to the size I use for cooking. May be cut into chunks if used for sweet-and-sour pork, etc. Add to dishes frozen when ready to eat. Onions melt quickly when stored at room temperature with skin on. Peeled and carefully washed and stored, they will last longer. It also prevents the workbench from getting dirty when cooking. By the way, this vacuum storage container is really revolutionary. (I'm not a turnkey lol) I found this Korean manufacturer on Instagram and bought it and it was a big hit. I also slice and freeze onions that I use often. On weekdays, our miso soup is usually made with frozen vegetables. It's really helpful because you just throw the frozen vegetables into the broth and it's ready to go. This is the first time I tried freezing lemons. I had some reflections and I will tell you about them as well. I choose Japanese pesticide-free lemons for the peel, but I also wash them with scallop powder just in case. Fried tofu, an essential ingredient in miso soup, is covered with hot water to remove the old oxidized oil. Fried tofu and tofu are also made from non-genetically modified domestic soybeans. Garlic can be stripped and soaked in boiling water for a few minutes to easily remove the thin skin. Wash the ginger well and remove the painful parts. Soaked in clean water, it will keep for about a month. Water should be changed every 2-3 days. Lemons soaked in scallop powder are washed with salt at the end. I froze a stack of sliced lemons this time and they stuck together. When freezing lemons, I think it is better to put cooking paper between them or to freeze them in trays so that they do not overlap before transferring them to a storage container. I soak the scraps in white vinegar and use them for cleaning. What I can't freeze, I put in a vacuum container and use as soon as possible. Garlic soaked in boiling water softens the skin and makes it easier to peel. Don't worry, soaking garlic in boiling water does not affect the garlic itself. Remove any mold-causing parts. As with onions, it's really easy to do later if you do it all at once, and I personally am happiest when the workbench is not dirty when it comes time to cook. Wash it well again. Unlike ginger, garlic does not like water. Flour in the bottom of a storage container will absorb moisture. When storing leeks in the refrigerator, they will stay fresher longer if they are stored standing up. If you do not have a deep storage container, you can cut the top of a plastic bottle to substitute for a storage container. Small green onions are best cut into small pieces and frozen. To eliminate more moisture, I dry them a little on a colander before transferring them to a storage container. Roots of leeks are hydroponically grown. A sheet of kitchen paper at the bottom prevents leeks from sticking to each other. It's hard to use up a whole radish. This time we will preserve them in three different ways: grated daikon, pickled daikon, and frozen daikon. Braun blender can make grated daikon in an instant by replacing the blade. It also relieves you from the muscle pain in your arms after grating daikon. LOL. Drain on colander. Grated daikon can be frozen in an ice maker. Can be defrosted and used as desired for garnishing grilled fish. When eating, just defrost naturally and it is no different than fresh. The extra portion will be served for dinner tonight. The usual pickles, but this time I changed the method of making them. The other half is cut into ginkgo slices and stored in the freezer. Carrots are kept for pickles and refrigerated. Peeled carrots are wrapped in wet and tightly wrung sarashi and stored standing up. Carrots are also soaked in water and placed in the sun. Cucumbers not suitable for freezing are kept refrigerated and for pickles. When making pickles in Tupperware, put ingredients that are hard to soak in the bottom. Store leftover cucumbers in a vacuum container. Fried tofu that has been drained in a colander for a while is cut into strips and frozen. If you want your tofu to last longer, you can soak it in salt water. Add enough water to thoroughly soak the tofu. Label vegetables to be placed in freezer. It is easy to understand when he cooks. This will give me peace of mind for the next two weeks or so. Make pickle juice for pickles. 7 tablespoons sugar, 2 tablespoons vinegar, 1 tablespoon salt Chili peppers and dashi kombu, seeds removed Yuzu peel may be added for flavor if desired. If you keep it in a vacuum, it will not leak. I hope to show you a dish that utilizes frozen vegetables in the next week's vlog. A few days later, I was happy to find growing leeks and carrots.
