Achieve a healthy lifespan by eating Japanese cuisine

Radish preserved tech

Do not you think that 'su' has entered inadvertently putting it in the vegetable compartment? If you do not use it, cut it and crush it and keep frozen raw as it is, it will be useful in case of emergency

Slice the skin in 3 to 4 cm thick strips, wrap it one by one with "Saran wrap", put it in "Zip Rock Freezer Bag" and freeze store it.
 

 

 

 

 

 

 

 

 

 

 

 

When using it, use semi-thawing (leave it at room temperature for a while or heat it for about 1 minute in a microwave (500 W) per thick cut) before using it

★ To the radish
Grab a little at room temperature and gather as it is. The flavor and pungent taste are left intact, and you can eat deliciously.
When you grate in a state frozen in ticks, the finish becomes too fine and no texture remains, and on the contrary, it will be difficult to grate when thawing completely, so it is a point to grate out with half defrosting!

★ Oden, mackerel radish, simmered
You can make it more delicious by boiling down (frozen for about 15 minutes), but you can also boil it with direct soup or boiled soup after half-thawing.

★ Vinegared ones, shallow pickles, soup ingredients
After defrosting halfway, use it by chopping or chopping. When using it for vinegared sauce, if it is immersed in sweet vinegar with semi-thawed, when you put it on, you can have a taste and you can make vinegared foods in a short time!
 

Radish contains digestive enzyme amylase and has a function to promote digestion. Heartburn and stomach are also effective for prevention, so it is a perfect ingredient for tired bodies at New Year's party etc
Sweetness and bittern are different depending on parts of radish.
Leaves contain abundant vitamin C, β-carotene, calcium, etc. and are rich in nutrition! Let's eat as much as you like, including miso soup and stir-fried rice
The part close to the leaves is sweet and recommended for non-cooking such as salad and sweet radish.
The middle part is soft and can be deliciously eaten with simmered dishes such as oden and chardonpai radish.
The tip is rich in bitter isothiocyanate, so it is suitable for dry radish and spicy radish.
By using properly, you can eat more deliciously