You can preserve fresh shiso leaves for a long time with this method. They’re great for rice balls, sushi rolls, as a topping for chilled tofu, in Japanese-style pasta, or in ochazuke (rice with tea).Recipe background:I came up with this as a way to store the large amounts of shiso I get in the summer. A friend’s mother taught me the freezing method, which makes long-term storage possible.

Here's an easy way of julienning your shiso leaves nicely.None! Recipe by Kojima ponsuke

This is the pickling method I learned from my mother.These are amounts of ingredients you need to make 2 kg of umeboshi. Feel free to add more red shiso, if you like. Recipe by Yuuyuu0221

My mother used to preserve shiso leaves by drying them in the shade (I think?). I just do it easily in the microwave... This is a great way to eat lots of shiso, which is packed with carotene, calcium, vitamin C, and potassium.I use a 500 W microwave oven. Recipe by Akkorin mama

I have a jungle of shiso leaves growing in my garden this season, and this is one of the recipes my mother and I composed to use up the shiso leaves.This is a basic summer sweet that my family always makes at least once in the summer.I had trouble with this solidifying properly when I added lemon juice directly, so I thinned with water and then added it in.When this solidifies, the shiso leaves will always sink to the bottom, so stir well once during the process. This is the trick behind making jiggly jelly. For 2 servings. Recipe by Ukkiitaro

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

Several years ago, a trustworthy greengrocer taught me how to prepare sansho peppercorns for freezer stock. Ever since, then I've been processing them whenever I find them on sale at the supermarket, and freeze stocking. That way, I can enjoy their refreshing fragrance and zing all year round.Important! I often see recipes that say "take the peppercorns off the branches...", but...you actually don't need to do that. It's much easier if you boil them on the branches; they come off much easier afterwards. I often just boil them and freeze them still on the branches. They pop right off the branches that way. Recipe by Mekamahao

I made these for onigiri rice balls.Even if you only have enough time to soak them for half a day, they'll still be delicious. Thoroughly drying the shiso leaves before soaking will allow them to keep longer. Recipe by Kukkingumami-

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 )

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

I recieved a lot of shijimi clams as a gift but I wondered, how was I suppose to store all this? So I looked it up. Shijimi clams help combat summer fatigue, revive strength, and regulates liver function. They are packed with vitamin and calcium, 4 times of calcium than manila clams, 3 times the calcium of milk, and vitamins value equivalent to eel! It even helps lowers cholesterol. I was astonished to find out how nutritious shijimi clams are.It is said that shijimi clams consumes it's own nutrients, so as not to loose the umami flavor, and to retain the plumpness of the fresh shijimi clams, they should be cooked as soon as possible or frozen immediately for later use. Recipe by rubi0314

I always freeze aburaage and green onions.I thought mixing those two ingredients and freezing them would come in handy, so I wrote this recipe up.It's also delicious to use tempura batter bits instead of aburaage.It's better to use the green part (soft part) of the green onions when you won't be freezing them.Freezing and defrosting green onions before using them will let them soften as if they were cooked! Recipe by yakopuyo