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

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

Fresh ginger sometimes in one bundle. For me who only cook during weekend or public holday, I use only a bit of ginger. How? I remember my mom ever gave me small chops dry ginger ready for cook or drinks when I came to Singapore. So I tried to produce the same now. Here are the tips

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

Felt so bad for fresh ginger when I couldn't use all.Also, it makes it so much easier preparation any time you need it. Less time, less cleaning.

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

Yesterday, I harvested almost 22 pounds of tomatoes from the garden. I left the greener ones for salad, and with the riper ones, which were the majority, I made sauce (which I'll use in the coming days) and tomato puree that I froze for the months ahead. Every year, I make several pounds of tomato preserves, which I use a lot. I prepare them in many ways: I make puree both frozen and in jars, peeled tomatoes, tomato paste, and much more. When I freeze tomato puree in bags, I fill them unevenly, so when I need to use it, I only defrost the amount I need.

This is a lot of prep work , but worth it especially if you have an abundance of these given to you. This recipe helps to keep the pepper as crisp for future uses. This also stops them from freezing/sticking together. When you transfer them from the parchment paper to the bags do so quickly. They defrost quickly when small pieces.

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

While using aluminum foil for this same method is handy, the foil gets mixed into the ginger or other grated condiments, so I use parchment paper instead.This method takes advantage of the sturdiness and strong water-resistant coating of the parchment paper, which prevents the ginger from sticking!This is a super convenient trick for when you only need a small amount of garlic, ginger or wasabi! This method is not suitable for grating large quantities of condiments at the same time, so change the parchment paper after each use. Also, the trick is to grate in one fixed direction to prevent the paper from tearing. Recipe by Heartful Kitchen Rei

Make a big batch of homemade gyoza and freeze them for later! You can cook just the amount you want, whenever you want—so convenient. This method lets you freeze them individually so they don’t stick together.Thank you for making this recipe popular!Background of this recipe:This storage method was taught to me by my mother! I used to just put them on a plate and they’d get soggy, but ever since I learned this method, it’s been a lifesaver.

I love red pickled ginger, but I worry about the food coloring and additives in the store-bought type. It's also a shame to toss out the plum vinegar from making umeboshi. Simplifying the salting and drying process, I was able to produce a delicious red pickled ginger.There's nothing much to it. All of the amounts are approximate.Just a light sprinkle of salt and enough plum vinegar to cover the ginger.As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako