The main carbohydrate of a meal can be noodles or bread or okonomiyaki and so on - it's not always rice, so it's a bother to cook it each time. Therefore I freeze it instead. But I wondered why frozen rice always tasted worse, and tried out various techniques to make it taste better. In the end, a simple method did the trick.To re-heat 100 g of rice: In Step 3 microwave for 1 minute; in Step 5 for 1 to 1.5 minutes (or adjust the temperature to 70°C).To reheat 300 g of rice: In Step 3 microwave for 3 minutes; in Step 5 microwave for 3 to 3.5 minutes (or adjust the temperature to 70°C).Please keep an eye on the state of the rice while microwaving. Recipe by Yorozumame

If you don't want your house smelling like fish,try using your outdoor grill.

I wanted the clean the flounder that I caught myself, so I did it through trial and error. It's the way an amateur like me would do it, but you will get 5 nice pieces out of it.It's much easier if you remove the scales at the beginning completely.Once you carefully cut around the fish to make the guidelines, the rest is easy.I thought it was difficult to remove the fin muscle, but with this method it comes of really, really easily. For let's break it down into 5 pieces.. Recipe by sakanacchi

I always use this method to preserve asparagus.This method makes the asparagus nice and firm, just as it is when prepared normally.The heating time here is just an estimate Please adjust it according to the thickness of your asparagus!If you don't pile the asparagus on top of each other or let the air out of the bag, you can freeze them without them sticking together.You can use this asparagus in a range of recipes if you finely chop it before freezing. Recipe by Karinko.

The flavor for this fish is what our family's been using for a long time.It's pretty easy, so please have a try!Occasionally swirl the pot gently.But you don't have to if you're busy! Recipe by Tukishima Mio

In our house, making fried rice is my husband's job. But once day, I had to make it. My husband taught me that salmon fried rice was hard to mess up, so I just went ahead and made it and it turned out great. As long as you follow the tips, you can vary it by adding lettuce, kimchi, bacon, or whatever you like.If you are having fried rice for lunch, take the rice out of the freezer the night before. If you're having it for dinner, take the rice out in the morning right after you wake up. I can't explain it well, but if the frozen rice defrosts enough to be nice and separate, it's good to go. It's best to use salted salmon rather than canned salmon, it's harder to mess the rice up that way. Recipe by Sakkomama

This is a seafood mix pasta I made as soon as I thought of it.Boil the pasta to your desired degree of doneness. Recipe by Sweetpy

It's easy on the wallet, but it's so good you'll be begging for more!It's so easy, you only need a frying pan!Use your favorite seasonable vegetables plus lots of mushrooms. The moisture from the vegetables alone will flavor the dish! For 4 to 5 servings. Recipe by Usagimam

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

This is a recipe which was made originally for a 'Musui (no water) Pot'. I wanted to experiment with a similar recipe, using a normal non-stick frying pan with a lid instead of a Musui Pot. It was successful and tasty.I used a non-stick frying pan with a lid. The sauce doesn't become lumpy or burn on the bottom of the pan. All you have to do is add all the ingredients, stir together and cover with a lid. After Step 3, you can pour the sauce over pasta to make seafood pasta. Pour into a gratin dish without the rice and bake to make seafood au gratin. The key ingredients are onion, bacon, and soup stock cubes. Apart from them, you can add any ingredients you like. The sauce goes well over toast too. Recipe by Pokuchan

Easy way in pan fry frozen fillet in a flash

Sea food is fresh and I want to try European seafood .