[Explanation with photos! ] Introducing the method and recipe for freezing komatsuna

How to freeze komatsuna

There are two ways to freeze komatsuna. The first method is to freeze it raw, and the second method is to quickly boil it and then freeze it.

If you quickly boil komatsuna and then cool it under running water, the leaf cells will become softer and less likely to break down when frozen.

Additionally, applying heat suppresses the activity of enzymes that cause deterioration during storage. Although it takes some time, if you want to store it for more than two weeks, we recommend boiling it quickly and then freezing it.

When freezing raw

1. Wash thoroughly to remove dirt from the roots.

2. Thoroughly wipe off the moisture with kitchen paper. By preventing frost from forming when frozen, you can prevent komatsuna from spoiling.

3. Place in a ziplock bag and freeze. Let's remove as much air as possible. Prevents oxidation during storage.

If you boil it quickly and then freeze it

1. Wash thoroughly to remove dirt from the roots.

2. Boil for 15 to 20 seconds. If you boil it after cutting it, the nutrients will be lost, so boil it whole.

3. Cool the boiled komatsuna under running water. Then, squeeze out the water thoroughly.

4. Cut into appropriate sizes. It is easier to use later if you cut the stem, middle, and leaves separately.

5. Place in a ziplock bag and freeze. Let's remove as much air as possible. Prevents oxidation during storage.

Thawing method and frozen storage period

How to unzip

We recommend thawing the food in the storage bag under running water. If you take it out of the storage bag and thaw it under running water, it will become watery, so in that case, we recommend thawing it at room temperature.

Also, if you want to use it for cooking, you can put it in frozen.

Storage period

If frozen raw, the shelf life will be approximately 1 to 2 weeks, as enzymes that cause spoilage during storage remain.

If you boil it quickly and then freeze it, it will last for about 3 weeks. The lower the temperature in the freezer, the more you can prevent komatsuna from deteriorating, so if your freezer has rapid freezer or strong mode, turn it on to store it for longer.

In either case, it is ideal to store it at -18℃ or below.

Click here if you are interested in other ways to freeze vegetables.

>> 3 points to keep in mind when preserving vegetables

3 easy recipes using frozen komatsuna

Soaked frozen komatsuna

☑材料（2人分）
・冷凍小松菜　100g
・めんつゆ　大さじ3
・鰹節　少々

<How to make>
1) Place the frozen komatsuna in a Tupperware container and microwave for about 30 seconds.
2) Serve in a bowl, sprinkle with mentsuyu and bonito flakes, and it's done.

You can easily make it by cutting it into bite-sized pieces and freezing it in advance!

It only takes 3 minutes, so it's recommended when you want another dish.

Miso soup with frozen komatsuna and onions

☑材料（4人分）
・冷凍小松菜　80g
・冷凍玉ねぎ　1/4
・油揚げ　1/4
・味噌　大さじ1.5
・だしの素

<How to make>
1) Boil the water and once it boils, add the dashi stock.
2) Add frozen onions, komatsuna, and fried tofu and wait until cooked through.
3) Melt the miso and turn off the heat just before it boils.

The key is to add frozen vegetables while still frozen. By doing so, you can eat without losing the nutrients and flavor that come out when thawed.

The sweetness from onions goes particularly well with miso soup.

Frozen komatsuna and banana smoothie

☑材料（4人分）
・冷凍小松菜 50g
・冷凍バナナ 1本
・オレンジジュース　300cc

<How to make>
1) Put frozen komatsuna, frozen banana, and orange juice into a blender.
2) Turn on the mixer and mix until smooth.

Komatsuna is rich in three major vitamins that prevent aging: vitamin A that strengthens the mucous membranes and skin, vitamin C that weakens the effects of carcinogens, and vitamin E that suppresses lipid peroxide that accelerates cell aging.

Smoothies can efficiently ingest these nutrients, so they have great beauty effects!

You can also add honey or apples if you like.

Conclusion

What did you think. Komatsuna is rare among fresh vegetables and is suitable for freezing.

There are two points to keep in mind when freezing: If you want to preserve the food for more than two weeks, boil it briefly before freezing, and remove as much air from the Ziploc bag as possible to prevent oxidation.

Be sure to keep the important points of freezing in mind and try freezing komatsuna.