15 Frozen Foods The Japanese ALWAYS Keep In Their Freezer (Save Hundreds)
388K views · Aug 10, 2026 · Education
Comments · 209
@allysonbricknall8808 · 1 month ago
Families on a low budget have been doing these things for generations
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@cathysmith7072 · 1 month ago
One of the best videos I’ve seen about food storage(salvation)!!!
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@kmw8775 · 1 month ago
I always freeze my butter. There is no need to have a large amount of butter in the refrigerator.
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@cjsrescues · 1 month ago
My soul must be Japanese. I do these all the time.
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@krob9145 · 1 month ago (edited)
Peas, mixed vegetables and spinach are regular frozen stuff in Europe as well as berries. You don't need to have a large freezer for that either. Some freeze bread too. You don't need to dry herbs. You can blend then together with a little water and or lemon juice, freeze into cubes then take out what you need for cooking.
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@JenniferS-ef2sp · 1 month ago
I'm a solo household now and I don't think I've ever thrown out an egg or any cheese. The price in my area also really doesn't fluctuate so there's no benefit on that one for me, but good to know in case I'm going on a long vacation and want to freeze everything still in my fridge so things don't spoil while I'm gone.
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@alexcastaneda4340 · 1 month ago
Another way to store tomato paste without freezing is level up a surface and pour a small amount of olive oil over it. A coat of oil preserve paste and keep it fresh
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@gerdag1997 · 1 month ago
Use ice cube trays for leftover tomato paste
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@lucillemcdonald9636 · 2 weeks ago
Every few days we have left over night, food is hard to come by.
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@jarniwoop · 1 month ago
When I buy herbs I dry over half of it. However the herbs in oil is a good idea
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@Nikcel72 · 3 weeks ago
Many American families have utilized their freezer to help their wallets. We've always used frozen produce and have never turned our noses up at them. I come from a farming family and we use all of the preserving methods. Though this video is full of great ideas who weren't taught these survival skills it is also disingenuous. We are not all ignorant.
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@JenniferS-ef2sp · 1 month ago
I keep an large yogurt container in the freezer to collect random steamed or roasted veggie leftovers (plain without sauces). When the bucket is full it's time for minestrone soup. Chicken and turkey bones the next day become broth, then soup. My freezer is too small to store the frozen bones to process later. I'll eat a few servings of the soup and freeze the rest in flat bags. I love fresh dill in tuna salad, on broiled salmon etc but I know I'll never get through an entire bunch before it goes off. So 1/3 gets wrapped in paper towel in my crisper to use fresh and the rest I remove the stems and then microwave it on a paper towel 30 seconds at a time until it's completely dehydated and goes in a bottle in the spice drawer. When ground beef goes on sale I by several pounds and fry it all up - plain no seasonings. Allow it to cool and if I bought 5 pounds I put it in 5 freezer bags frozen flat for quick defrosting. Thousands of recipes start off with "brown a pound of ground beef". The frozen flat packs (unzipped) will defrost in the microwave in under 2 minutes. Deal with the time and greasy mess of frying once and then you can skip the first step in your recipes for weeks after (tacos, pasta sauce, chili, one pot goulash). By frying the meat plain you can use it in any recipe afterwards.
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