Vegetables are soaring due to heavy snow this year, and many people may be more concerned about shopping and storage methods than usual. You want to use up vegetables that are cheaper to buy whole and scraps that are left halfway without loss until the end.


The author, who is also suffering from the vegetable problem, adopted the traditional wisdom of preservation and dried vegetables . This time, we will introduce the points to make well and useful goods!

What is the key to finishing quickly?

To make dried vegetables, simply dry the cut vegetables in the sun in a well-ventilated environment such as a colander or a dried basket. Basically anything can be used as vegetables, but avoid bean sprouts, lettuce, and mizuna, which have a high water content and are easily damaged. I prepared mushrooms, ginger, etc., focusing on carrots and radishes that I often leave behind.

You can cut it in a way that is easy to use for cooking. The thinner and larger the surface area, the faster it dries. It shrinks considerably, so I wonder if it's better to cut it into round slices or half-moon slices.


After arranging the vegetables in a colander or basket, take them outdoors and expose them to sunlight. The one I'm using this time is the "vegetable dried net" (150 yen plus tax) found at the 100-yen shop "Daiso". It has a structure that allows it to be taken in and out from the zipper on the side, so there is no worry that vegetables will be scattered even if it is fanned by the wind while you are away.




Take it into the room at night and dry it again the next morning ... for 2 days. It's been a while since the vegetables lined up were shrunk!

How to eat?

Dried vegetables should be rehydrated in water or hot water for about 20 minutes before use. Dashi is also dissolved in the soaked water, so you can use it thoroughly with water, miso soup, soup, and simmered dishes.


Miso soup made from dried vegetables and fried tofu is sweeter and more delicious than usual! In particular, the sweetness of root vegetables is condensed and thickened, and the texture is "crispy", which makes it more satisfying to eat.


If you put it in egg liquid and bake it, you can easily make an omelet with lots of ingredients. Even when you want one more item, it is convenient to make a menu with plenty of vegetables.


The drying time is long, but apples are also recommended. You can enjoy it as it is, or put it in tea or handmade sweets.

How long can you save it?

Dried vegetables can be stored in a closed container or zipper bag for 5 days in the refrigerator. If you put it in the freezer, it will last for one month (one week if it is half-dried).


As a forgetful writer, a reliable partner who can rest assured that "I have dried vegetables for the time being" even if I forget what happened in the refrigerator. It was easy to make miso soup if I bought fried tofu and went home. Even households with a small refrigerator can save space by using dried vegetables. It's especially easy to make in winter when it's dry with little rain, so please give it a try!