Small onions that are very useful for coloring and condiments. It's easily damaged and bulky in the refrigerator, so it's useful when you're busy if you chop it up and freeze it.


I used to put it in a storage container or zipper bag, but it's a little troublesome to loosen it in the middle to prevent it from solidifying and to open the lid when taking it out. So, I tried the "Shakashaka green onion pot" that I found at the 100-yen shop "Ceria".


Shaka Shaka green onion pot is a storage container for frozen green onions. There is a "slatted board" on the bottom, and when you take it out, shake it up and down to loosen the green onions and come out.





The mouth is not too wide and not too narrow, and the lid that can be fixed while it is open is excellent in usability. It can be used as it is when making omelet and fried rice, as well as miso soup, pork soup, and udon soup, which is helpful even when you are busy.


If the green onions are still moist, the number of times they will be shaky will increase, so the trick is to drain the washed green onions well before chopping. For those who want to save even more effort, I think it's okay to transfer commercially available chopped green onions that can be purchased at supermarkets and convenience stores. Even if you can't afford to make regular vegetables, why not prepare them when you have a little time?