Freezing the condiments is convenient when you want to use it for cooking. Following the first freezing method of green perilla, we will introduce the freezing method of "Grated radish", "Myoga", "Parsley" and "Kabosu".

Freezing storage method of grated radish

"Grated radish" is used as a condiment for natto, omelet rolls, and somen noodles. You can use any amount you like at any time by subdividing it using an ice tray. Estimated storage period is one month.


When eating, leave it at room temperature for a while or lightly heat it in the microwave to thaw it. When thawed, it will have a fresh and fresh taste again. Since it is a small cube, you can easily adjust the amount, such as 1 for 1 pack of natto and 2 for omelet rolls.


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Freezing storage method of Japanese ginger

"Myoga" is characterized by its unique color and refreshing flavor. By cutting it into small pieces and storing it, you can mix it with rice or add it to soup at any time. Estimated storage period is about 2 weeks.


The crispy feeling is reduced by freezing, but the refreshing flavor that spreads softly in the mouth is alive and well. Simply mix frozen Japanese ginger and white sesame seeds with freshly cooked rice to make it a perfect dish for waking up in the morning or during hot noon. It is also easy and recommended to make a soup with vegetables and tofu.


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Freezing storage method of parsley

Divide the parsley into "leaves" and "stems" and put them in a storage bag for freezing. It is easy to melt due to the temperature rise that occurs when opening and closing the freezer, so it is important to put it in the back of the freezer as much as possible. Estimated storage period is one month.


When cooking, you can use it while it is frozen. You can easily make it into small pieces by hand, and it will look like chopped. The taste of omelets and pilaf is greatly improved, and the bright green color is a nice accent.


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How to freeze Kabosu

Kabosu can be stored for almost a year by squeezing the juice and freezing it. If you cut it in half and then comb it further, the juice will not scatter and you can squeeze it efficiently. After removing the seeds, divide them into ice trays and put them in the freezer. If it freezes, move it to a plastic airtight container or freezer bag.



It can be used like a lemon for dishes such as tempura and sashimi, as well as drinks such as sour, shochu, and carbonated water. In Oita, it is standard to squeeze into miso soup. It's a surprising combination, but the elegant aroma and miso go well together, and the mild acidity makes it addictive and you can drink it very much.


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