Healthy Meal Creation Promotion Committee Fiscal Year 2022 Activity Report

In the fiscal year 2022, 29 healthy meal promotion members are active. We hold cooking workshops on healthy meal preparation at Community Centers and other locations in the city, but similar to the fiscal year 2021, these have been canceled to prevent the spread of COVID-19. In the fiscal year 2022, we divided into three groups with the activity theme of "Let's Consider Food Loss" and worked on initiatives aimed at reducing food loss.

Group 1: "Storage Methods That Do Not Rely on Refrigerators"

If you bought some fruit, you might be thinking, first to the refrigerator...

Fruit Section

Have you ever experienced that the fruit you bought is not sweet and the flesh is hard? In such cases, let it ripen further before eating to make it sweet and soft.

Note: Ripening refers to the process of maturing unripe fruit after harvest. It is basically done by storing the fruit at room temperature (15 to 20°C) in a well-ventilated place away from direct sunlight. By doing this, most fruits will develop a stronger aroma and the flesh will become more resilient. However, if done incorrectly, ripening can also accelerate spoilage. Learn the guidelines for ripening and enjoy delicious fruit!

• Fruit Storage (PDF 272.6KB)

There are vegetables that can be stored without using a refrigerator!

Vegetable Section

Summer vegetables are said to dislike low temperatures. I hope this helps with your storage methods.

• Vegetable Storage Methods (PDF 99.1KB)

Introduction of Vegetable Recipes

• You can make your own Kyuchan pickles from commercially available cucumbers!
• Pizza toast! Pasta sauce! Stews! Easy tomato sauce that can be used for these.
• Simmered Eggplant and Perilla

• Homemade Cucumber Kyu-chan (PDF 591.5KB)
• Easy Tomato Sauce with Simmered Eggplant and Perilla (PDF 668.2KB)

Dried foods with a long shelf life are also useful as emergency food, so it's convenient to keep some on hand!

Seasonings and Dried Goods

• Seasonings are best when fresh after opening, so be careful not to buy too much to ensure you can use them up within the expiration date.
• For dried goods and similar items, check the expiration date once they are stocked, and use them regularly to maintain a rolling stock.

Note: The rolling stock method is a stockpiling method where you keep a larger amount of daily supplies, regularly consume the older items, and replenish what has been used by purchasing more.

• Storage of Dried Foods, Powdered Foods, Dried Noodles, and Seasonings (PDF 298.0KB)

Group 2: "Effective Use of Materials"

Ingredients that are often forgotten at the back of the refrigerator. I researched the appropriate storage methods for these ingredients.

• Let's deliciously utilize and reduce food loss
• Frozen & Dried - So Many Benefits!

• Initiatives (PDF 470.2KB)

Freezing is very easy. First, feel free to give it a try!

1. Let's prepare the ingredients to be frozen.
2. Let's make it easy to eat size.
3. Let's put it in freezer storage bags, storage containers, and other storage goods and freeze it.

• About Freezing (PDF 430.9KB)

Let's freeze ingredients to reduce food waste.

• The shelf life and storage methods vary depending on the ingredients.
• Please refer to the points for freezing, thawing, and cooking.

• Points for Freezing, Thawing, and Cooking Ingredients (PDF 634.5KB)

Drying is very easy. First, feel free to give it a try!

1. Let's prepare the ingredients we want to dry.
2. Let's make it easy to eat size.
3. Let's dry them evenly, as much as possible, on the net or rack.
4. It is complete when dry.

• About Dryness (PDF 438.2KB)

Let's enjoy the ingredients in a semi-dry state!

The shelf life and storage methods vary depending on the ingredients.

A Little Break - Tomato Diary

By trying to grow vegetables, you can once again appreciate the joy and gratitude of eating them.

• About Semi-Dry (PDF 516.1KB)

Introduction of Recipes

Here are a few recipes that we have worked on this time.

• Pickled Dried Radish
• Dried Onion Skin Tea
• Using the whole sea bream
• Rice cooked with frozen mini tomatoes

• Recipe Introduction (1) (PDF 469.1KB)
• Recipe Introduction (2) (PDF 475.7KB)

Frozen Points

• Vegetables and Mushrooms
• Meat, Fish, Shellfish
• Bread and Rice

• Note: Eating frozen vegetables raw is generally not recommended.
• Note: Refreezing meat and seafood is not allowed.
• Note: Please be aware of freezer burn due to long-term storage.

• Frozen Points (PDF 461.1KB)

Group 3: "Efficient Use of Vegetables"

Radish Utilization Techniques by Promoters

In the activities of the last fiscal year (2021), "daikon" was mentioned as a vegetable that tends to be left over at home. Therefore, we introduced simple ways to use daikon and shared what each person is practicing. We cooked menus that citizens can utilize in a workshop and created a recipe collection!

• Radish Utilization Techniques by Promoters (PDF 262.6KB)

Introduction of Radish Recipes

We will introduce "Daikon Recipes" that make full use of every part of the daikon. Please give it a try!

• Rice with Daikon Greens
• Kinpira and Asazuke made with daikon peel
• Grated daikon radish used in "Refreshing Grilled Tofu" and "Eggplant with Grated Daikon Sauce"
• Daikon root-based "Daikon Kinako," "Snack Kakuteki," "Ponzu Pickles," "Taiwanese-style Egg Roll with Dried Daikon in the Microwave," "Daikon and Carrot Consommé Soup,"

• Recipe Collection (PDF 324.3KB)