Defrost quickly to use in soups, chili, pasta, tacos and more. Freezing in flat, small portions makes reheating much faster.

This meat simmer is very convenient.I've been making it ever since I've lived in Japan, and then freezing it for later use ♪It's a bit sweet and salty, so if you combine it with some udon in light dashi stock, it'll taste just right. Also if you use it in fried rice, the flavor mixes into the rice and it'll become delicious.Mixed ground meat is also OK.When using in a bento, microwave on low for about 20 seconds to half-thaw. Then you won't need to cool it down when using. Recipe by TetoNZ

I found colorful paprika that I wanted to save up for later use. Recipe by kyonmi

My ground meat recipe! It's so good!!

My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

My grandma used to make these delicious croquettes with meat and vegetables in them. I remembered them suddenly and really wanted to eat them again, so I recreated them the best I could from memory. These multi-ingredient croquettes are really delicious (although they'll never be able to beat my grandma's).Mash the potatoes roughly to retain their floury texture.In Step 3, some moisture will come out of the vegetables, so once they are sautéed, tilt the pan and suck it up with paper towels. If the vegetables are still watery the croquettes may fall apart while deep frying. For 6 to 8 croquettes. Recipe by annnnn

The absolute BEST ground turkey taco meat! and a secret ingredient that makes this the most flavorful and juiciest taco meat EVER! Perfect for loading up on soft or hard shell tacos and topping with all your favorites!

This is for my children who love soboro!!Usually, they like sweet soboro, but sometimes I make it with miso.Make sure to tilt the plate to drain the excess oil.-The flavoring is very strong, so you can eat a little bit with a big serving of rice.-Mix the soboro into mashed potatoes to make croquettes. Wrap in shredded cabbage to make spring rolls. You can serve this soboro in so many ways. Recipe by *koro mama *

This wisdom was passed down to me from my beloved grandmother who was born in the Meiji Era.A great-grandmother to my precious daughter, she was an energetic woman who lived until 101.This turns out beautifully when grated!Let sit to defrost a bit before slicing.Since the core might still be frozen, use a sharp knife, but be careful not to hurt yourself!When using them whole, just plop them into the pan as is. Recipe by Ha-tannookkasan

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

I bought one kilogram of ground meat. My kids asked for soboro, one of their favorites, but I wanted to try something else. This one tastes fresh and light, and very tasty. And it doesn't take a long time to make. If you like spicy food, add chili powder and chili flakes for more kick.

This is one of our house’s staple dishes✨It pairs well with thinly sliced cabbage, fried potatoes and rice💕