Dry matter (radish Kiriboshi, hijiki)

Because they tend to become discolored or worse than the original taste, radish and Kiriboshi to long-term storage at room temperature in unopened, and hijiki or smell, it is very convenient is frozen in a freezer. You can can also do a frozen water and plenty of food, both from the back to soak together and save even those made as a frozen cooked food in large quantities. Since even a dish worthy of side dishes that let the natural thawing can be divided into single serving cooked food, lunch will have to remain frozen if the freezer, help me busy time of the morning.

<How to save> Frozen
Ingredients in a bowl lightly wash radish Kiriboshi, I will return to soak for about 20 minutes immersed in water and rich. We shall be frozen and then squeeze lightly ingredients, seal or close the Ki lie flat as it is placed in a freezer pack, etc., and then subdivided into amount you want to use, from tightly wrapped in plastic wrap to eliminate the air as much as possible. In addition, you will be useful if you want to freeze the cooked together with other ingredients and seasonings Kiriboshi radish, when placed in a freezer and cups that can be used directly during thawing. Two weeks frozen storage period will be used up within four weeks after they are cooked in raw. I keep a four month If you are frozen in unopened by the way.

Rinse hijiki ingredients in a bowl, I'll put it back in the water for about 20 minutes to put generous. Let me wrap tightly wrapped in the refrigerator by eliminating the air as much as possible to subdivide the amount that is then placed in the colander from the bowl, firmly take the water, you want to use. In addition, it would be useful if you are freezing after seasoned with some seasoning hijiki, when placed in a freezer and cups that can be used directly during thawing. We try to be used up within two weeks four weeks which was seasoned with raw frozen storage period.