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Over 150 ways to freeze food ingredients revealed
The hottest frozen book right now!

Are frozen foods hygienic?
The thawed vegetables are soft and tasteless.
Is this freezing method actually correct?
I'm concerned about the smell and taste of frozen food.
All your questions and concerns about freezer storage are answered.

Everyone takes freezing for granted.
But how many people can confidently say, "I'm using it well!" Resolving your questions and concerns about freezer storage can shorten your everyday cooking time.
We will be able to enjoy our family's precious mealtimes more.
With this in mind, the Nichirei Foods PR team launched the "Smile Table" website.
And the column 'Freezing Ingredients' from 'Smile Table' was collected and included in this book.
It's packed with chefs' advice and recipes on freezing, as well as hints to make cooking more enjoyable.
Consider using 'frozen' ingredients as an important factor in meal preparation.
I hope this will be a good opportunity to create a dining table full of laughter in your home.

When making stir-fries or soups with frozen spinach, heat it while it is still frozen. When making salads or side dishes, thaw it in the refrigerator for about an hour before using.
If you need to thaw it quickly, you can speed up the process by pouring hot water directly over the frozen spinach.
Meanwhile, if you are concerned about the bitter taste, blanch it in hot water for about 1 minute while it is still frozen before using.
Also, if you sprinkle a small amount of seasoned soy sauce on it while it is frozen and let it thaw, you will have a delicious side dish in about 15 minutes.
--- p.13

Cabbage is cut in different ways depending on its intended use.
For stir-fry or stew, wash in water and cut into 3-5cm thick pieces. For soybean paste stew or side dishes, cut into 1cm thick pieces.
Then, wipe off any moisture, place in a freezer ziplock bag, close the opening while removing the air, and store in the freezer.
--- p.18

Wash in water, remove moisture well, and cut off the hard part of the root.
Then, wrap each 100g in plastic wrap and place in a freezer storage bag.
If you heat it enough when cooking, the tough texture will be reduced.
Chop the rapeseed while it is frozen and stir-fry for about 3 minutes if using in a stir-fry dish. If using in a side dish, blanch it in boiling water until it starts to boil.
--- p.19

Tomatoes are frozen without removing the seeds and jelly, as they contain acidity and sweetness.
However, do not use the juice that has accumulated on the cutting board as it may cause frost to form.
If tomatoes are overripe, they will be difficult to cut and will release a lot of moisture, so it is better to ripen them just enough.
Freezing large, un-overlapping tomatoes in a freezer-safe zip-top bag makes it easy to remove just the amount you need.
--- p.22

Cut into cubes, sticks, or whole pieces, then place flat in a freezer zipper bag and freeze.
Cook frozen in soups or pastas.
If you defrost it naturally in the refrigerator (about 4 hours for 50g), you can eat it raw without heating, such as in salads or pickles.
--- p.25

Okra is tricky to properly cook.
However, heating it in a microwave not only preserves the proper texture, but also eliminates the need to heat it after thawing.
Place neatly in a heat-resistant container, cover loosely with plastic wrap, and heat in a microwave (600W) for 40 seconds.
When the heat has cooled, wrap 2-3 in plastic wrap and place in a freezer zipper bag and freeze.
Because it is heated in a microwave, it is convenient to use as is in side dishes or salads.
When cutting with a knife, leave it at room temperature for 1 to 2 minutes.
--- p.27

Chicken breast is best frozen immediately after purchase, as it is perishable.
We recommend freezing chicken breasts with sugar, salt, pepper, and alcohol.
It is a three-in-one solution as it increases storage efficiency, softens the meat, and can also be used as a base.
In particular, don't forget sugar, which increases moisturizing properties.
It can be used in a variety of dishes after thawing, so be sure to freeze it this way even if you don't know what you're going to use it for.
--- p.70

If you divide it into small pieces and wrap it in plastic wrap, it will not spoil easily and will also prevent moisture from escaping.
Divide the minced meat into portions for one-time use and wrap in plastic wrap to prevent exposure to air.
If you make it as flat as possible, it will be easy to defrost and won't take up much space in the refrigerator.
After wrapping, place in a freezer ziplock bag, remove as much air as possible, and close the opening.
Place on a metal tray and quickly freeze in the freezer.
--- p.76

When using for stewing and frying, it is OK to cook it frozen.
When adding to stew, add frozen liver to cold broth and boil while defrosting.
When using in stir-fries, it does not cook well when frozen, so thaw it while seasoning or use it after half-thawing it in the refrigerator.
When defrosting naturally in the refrigerator, chicken liver will be half-thawed in about 4 hours per 100g, and beef or pork liver will be half-thawed in about 2-3 hours.
Don't defrost in the microwave because it will be overcooked.
--- p.79

① Remove moisture from the two pieces of defense.
② Mix 4 thinly sliced ​​ginger, 3 tablespoons of sake, 2 tablespoons of mirin, and 1 1/2 tablespoons of soy sauce in a freezer zipper bag, then add ① and mix well.
Remove the air, close the opening, place on a metal tray and freeze.
It can be stored for 3 to 4 weeks.

--- p.87