Condiments such as garlic and ginger that can be added to the dish to enhance the taste. If you buy a lot and store it in a freezer, you can use it as soon as you want and it is convenient.

In this article, we have picked up "Garlic freezing method ", " Ginger freezing method ", and " Aojiso freezing method " from the articles on the freezing method introduced in the past. Please use it as a reference for the condiment stock method.

Freezing garlic

Garlic that is hard to use when you buy a ball. It can be separated one by one and stored frozen with the skin on.


When using it for cooking, it can be left frozen. Since it does not become ticky, you can cut off the root, peel it, and then cut or grate it with a kitchen knife. It is also recommended to soak the sliced frozen garlic in soy sauce to make "garlic soy sauce".

Freezing ginger

Tubed ginger is also useful, but frozen ginger is the best choice in terms of flavor. Cut into slices, julienne, chopped, grated, etc. to your liking, then put in a freezer bag and freeze.


When cooking, you can put it in a pot or rice cooker while it is frozen. The grated product can be cracked and taken out as much as needed.

Frozen storage of green perilla

Aojiso (Ooba) with its unique freshness. If you want to store it in a freezer, wrap it in plastic wrap, put it in a freezer bag, and move it to the freezer.


No need to decompress when using. You can immediately carve it with a kitchen knife. Frozen green perilla has the weakness that it easily loses its shape when cut and its color changes easily. It is a preservation method that should be avoided when you want to value the vivid color and freshness.


If you keep it in the freezer, you can combine the taste of the food with condiments. For details on how to save, please refer to the introductory article from the link in the text.