Freezing storage method of Japanese radish (radish)

1.	Cut the radish according to the dish you want to use, such as round slices, ginkgo slices, and strip slices.
2.	After draining with kitchen paper, put the sliced pieces in a storage bag as they are. Finely chopped items such as ginkgo biloba and strips are wrapped in plastic wrap and then placed in a storage bag.
3.	After putting it in the storage bag, move it to the freezer and start storage. Let's eat in 2 to 3 weeks as a guide.
4.	You can leave it frozen when cooking. You can boil it in water to make a simmered dish, or boil it in boiling water to make miso soup.

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If you sell it at a bargain price, you will buy "radish" even if you don't plan to cook it. If you leave it as it is bought, it will shrink or darken, and not only the appearance but also the taste will be lost. It's a good idea to cook quickly, but root vegetables tend to be procrastinated because they are easy to keep for a long time.


Therefore, we recommend early "freezing storage". In addition to being able to be stored for a long time, it has the advantages of being "quickly cooked" and "usable in small quantities". I will introduce the procedure.

1. 1. All you need is a wrap and a storage bag. Cut the radish according to the dish you want to use, such as round slices, ginkgo slices, and strip slices. Chamfer as appropriate and put in a hidden kitchen knife.


2. After draining with kitchen paper, put the sliced pieces in a storage bag as they are. Finely chopped items such as ginkgo biloba and strips are wrapped in plastic wrap and then placed in a storage bag.





3. 3. After putting it in the storage bag, remove the air as much as possible and move it to the freezer to start storage. Let's eat in 2 to 3 weeks as a guide.


When cooking frozen radish, you can leave it frozen. It can be used for various dishes such as boiling from water to make simmered food, or boiling in boiling water to make miso soup.



Especially recommended is "Oden". Normally, oden radish is boiled once and then boiled with other ingredients, but frozen radish does not need to be boiled. Freezing breaks the cells, making it easier to cook and stain the taste. If it becomes possible to simmer in isshokuta from the beginning, oden will become an even easier meal.




■ Summary
In addition to shortening the cooking time, by storing in small portions, you can easily make miso soup and simmered dishes for one person. However, please note that the texture is slightly different from that of raw radish. It's often unnoticed, but it can be noticeable depending on the recipe. If you are new to this, it is safe to try a small amount first. Basically, you can cook fresh food immediately, and if you want to "cannot use it", "buy a lot at a bargain price", or "just want to cook quickly", try freezing it.