Rechad Masala /paste prepared can be stored in refrigerator for some days. Its a spicy paste ...and can be used for marinating fish like mackerel and even pork...

I always make this whenever I buy delicious carrots. I revised a version of paste for potage with onions that I used to make.This can be stored in the refrigerator for about a week. Recipe by Staff Takako

I uploaded this recipe because I wanted to develop more recipes based on this combination.As long as you can clean the ginger well, you don't have to peel the skin. Recipe by Puke mama

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

When I feed rice dumplings to my 3 year old son, I put anko in the center to avoid getting his mouth and face sticky from anko. He can eat it easier this way, and he stopped complaining,"No more bean paste!" It works perfectly.The key is making the bean paste balls and freezing them beforehand. You can use unfrozen bean paste, but it will be difficult to wrap in the dough, because the dough might not be stretchy enough. It's easier to wrap frozen ones and they keep well in the freezer, so you're killing two birds with one stone. The bean paste is easy to defrost, so it's convenient to use for other recipes too. Also, the frozen koshi-an balls are delicious eaten straight from the freezer! Recipe by Makoto317

Actually, I had planned to make apple ginger jam, but I started to get hungry, so I got sidetracked.Adjust the honey and ginger to your liking.It's easy to blend the chopped apples with the ground ginger. If you use ginger paste, be sure to adjust the amount accordingly. Recipe by YUKIKI

Because I picked a lot of alpine leek and brought them home.The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

It is easier to make a small amount! The leftover can be stored in the freezer. Recipe by LULU

I found ginger caramel at a drugstore. I tried it and it was so awful that I had to make my own. Homemade is the best! You can adjust the amount of ginger to your taste after all.You can stir everything together from the start (I always do so.)If you plan to taste test how much ginger to add, be careful not to burn yourself.If you use ginger jam, this is easy. It has a little bit of ginger fiber in it, which adds an extra dimension to the flavor. For about 24. Recipe by Ittomama

#goldenapron

Homemade waffles dippers . Freezer food prep breakfast meal.

This sambal tastes shrimpy for those who like seafood, it can be stored for a week or more in the fridge.