The Lunar New Year is approaching, and it’s crucial for every family to ensure they have a well-stocked supply of food. Understanding this, we will guide you through convenient food preparation and storage methods shared by Vietnamese mothers in Japan, which can keep your food fresh for up to a month.
1 Food Storage Principles
- Before placing food in the refrigerator, ensure it is dry or has cooled down.
- Keep raw and cooked food separate.
- For raw food, immediately place it in the freezer or coldest part of the fridge after preparation.
- Store food in separate containers with tight-fitting lids. Always wrap food securely before placing it in the fridge.
Store food in separate containers with tight-fitting lids
- Organize food by expiration date using labels for different types of food to easily manage your stock.
- Keep food that is close to its expiration date at the front of the fridge so you use it first.
For Meat, Including Pork, Beef, and Chicken
Storage conditions for meat: Store in the freezer at a temperature between -17 to -18 degrees Celsius for 4-12 months, or in the coldest part of the fridge at 1-3 degrees Celsius for up to 3 days.
For larger cuts of meat, the optimal storage time is 3-5 days in the fridge and up to 15 days in the freezer. For sliced meat, store for up to 5 days in the fridge and up to 6 months in the freezer.
For a whole chicken, it can be stored for up to 5 days in the fridge and up to 12 months in the freezer. For sliced chicken, the storage time is 3 days in the fridge and up to 9 months in the freezer.
Storage principles for different types of meat
Note for pork: Before placing it in the fridge, make sure to wash it thoroughly to remove any dirt. For beef and chicken, there is no need to wash; simply place them in plastic bags and store them in the fridge or freezer.
Before freezing, it is best to clean and securely wrap meat for optimal preservation.
When buying meat in bulk, it is advisable to divide it into smaller portions and use food wrap or wax paper. Place each piece of meat on a suitably sized piece of paper, roll it up, and then place it in a container to be stored in the freezer.
This method is convenient as it allows you to easily separate individual portions without the need for defrosting the entire batch.
Use food wrap or wax paper to separate portions of meat before freezing
If possible, keep a whole chicken intact rather than cutting it into pieces before storing it in the fridge, as this will prolong its freshness. Remember to securely wrap the chicken due to its distinct odor.
For Fish
Fish has a strong, unpleasant odor, so it is essential to clean and thoroughly rinse it before securely wrapping it and placing it in the fridge, separate from cooked food, to prevent bacterial contamination.
Fresh fish can be stored for up to 3 days in the fridge and up to 6 days in the freezer. For cooked fish, the storage time is 7 days in the fridge and up to 6 months in the freezer.
Storage principles for fish
For Eggs
Most refrigerators come with an egg tray, which is typically placed in the coldest part of the fridge.
Do not wash eggs before storing them as this can accelerate their deterioration. If the eggs are dirty, wrap them individually in plastic wrap.
Eggs can usually be stored in the fridge for around 3 weeks or until their expiration date. Once removed from the fridge, they should be used within 2 hours to avoid spoilage.
Utilize the egg tray in your fridge and store eggs in the coldest part
For Seafood
Fresh seafood can be stored for up to 3 days in the coldest part of the fridge and up to 6 months in the freezer. For canned seafood, it can be kept for 7 days after opening in the fridge and up to 2 months in the freezer.
Storage principles for seafood
2 Fridge Organization
Fridge Door
This area is the warmest part of the fridge, so it is best suited for storing dry food, condiments, and sauces. Remember to place heavier items on the bottom shelf to prevent any unwanted incidents.
Store dry food, condiments, and sauces on the fridge door
Top Shelf
The top shelf of the fridge is typically the coldest, making it ideal for storing prepared meals, leftovers, and short-term snacks.
Use the top shelf for prepared meals, leftovers, and short-term snacks
Lower Shelves
The lower shelves are the coldest part of the fridge, making them suitable for storing fresh produce, defrosting food, eggs, and short-term spices.
However, it is important to keep food in airtight containers or bags to prevent odors from escaping and to avoid cross-contamination.
The lower shelves are ideal for fresh produce, defrosting food, eggs, and short-term spices
Fridge Drawers
This is the best place to store fruits and vegetables. It is recommended to separate fruits and vegetables because mixing them can accelerate the spoilage of both.
Additionally, you can refer to tips to keep fruits and vegetables fresh for longer.
Keep fruits and vegetables separate to prolong their freshness
A useful tip from a Vietnamese mother in Japan is to peel and cut roots like lotus roots and taro, then place them in a container filled with water and store them in the coldest part of the fridge, where they will stay fresh for up to 5 days.
Similarly, for leafy greens or herbs, rinse them, place them in a container filled with water, and store them in the fridge for up to 3 days.
Place roots and leafy greens in water to prolong their freshness
3 Preparing Spices in Advance
For ginger and garlic, clean, dry, and then blend them. Pour olive oil over the blend and store it in the coldest part of the fridge for up to a month. This will add a delightful aroma to your dishes.
Blend ginger and garlic, then store in olive oil in the fridge
For onions, shallots, and garlic: You can divide them into two portions. Blend one portion for marinating, and leave the other half unblended for stir-frying or stewing. Simply place the dry, unblended portion in a sealed container in the fridge, and it will last for a week.
A handy tip is to store the blended portion in an ice cube tray in the freezer, making it convenient and easy to use.
For spring onions: First, clean and dry them, then finely chop them without crushing. Line a container with paper towels, place the chopped spring onions inside, seal, and store in the coldest part of the fridge for up to a week.
Preparing spices in advance gives you more flexibility in the kitchen
These convenient food preparation and storage methods, shared by Vietnamese mothers in Japan, will hopefully be useful to you, especially if you’re a homemaker.
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