22 BANNED Japanese Grocery Hacks From The 60s (Actually Works)

📗Save $100's Each Month With The Complete Japanese Kitchen Handbook https://frugaljapan.shop/ If keeping your kitchen, your pantry and your grocery bill in order matters to you then this book is for you. A pantry that never goes to waste, a freezer that saves you money every single week, and the Japanese techniques that make cheap ingredients taste expensive. 712 pages. 1,200 entries. Instant download, yours to keep. 👉 https://frugaljapan.shop/ -------------------------------------------------------------- Welcome to the Frugal Japan channel. -------------------------------------------------------------- For centuries, Japanese home cooks have mastered cooking tricks that Western food experts once dismissed as fussy, backward, or completely unnecessary. From using baking soda to turn the cheapest cut of supermarket beef into steakhouse tender meat, to using a simple water trick that rescues a pot of noodles from turning gummy. These are the everyday habits that save Japanese families hundreds every month, and in this video we will uncover all twenty two of them so you can start using them in your own kitchen tonight. Some are so simple you will wonder why nobody ever told you. And one of them, the very last one on this list, involves a single pot most Japanese families keep for years, and it might be the most extraordinary secret in any kitchen on Earth. CHAPTERS: 0:00 - Japanese Cooking Tricks That Will Save You Hundreds 0:54 - Trick 1: Baking soda to tenderize cheap beef 1:57 - Trick 2: Stop Fish From Sticking With One Slice of Ginger 2:50 - Trick 3: Save your rice-rinse water (togi jiru) 4:00 - The Complete Japanese Kitchen Handbook 4:26 - Trick 4: Blanch meat before stews (shimofuri) 5:58 - Trick 5: Add cold water to boiling noodles (bikkuri mizu) 7:22 - Trick 6: Salt-massage vegetables (shio momi) 8:43 - Trick 7: The 1:3 sugar-to-soy ratio for simmered dishes 9:59 - Trick 8: Smash ginger for broths and stocks 11:29 - Trick 9: 20-minute salt cure for fish (shio jime) 13:04 - Trick 10: Cold-oil aromatic infusion 14:32 - Trick 11: Salt-water simmer for tofu 15:55 - Trick 12: The drop lid (otoshibuta) 17:20 - Trick 13: Never wash mushrooms with water 18:42 - Trick 14: Add vinegar when boiling eggs 19:43 - Trick 15: Toast your own sesame seeds (iri goma) 21:09 - Trick 16: Cool leftovers under a cotton cloth 22:48 - Trick 17: Rest rice under a cloth (mushirasu) 24:01 - Trick 18: Always warm your plates 25:19 - Trick 19: Save shiitake soaking water (modoshi jiru) 26:38 - Trick 20: Test frying oil with a chopstick 28:04 - Trick 21: Egg white in ground meat 29:28 - Trick 22: The eternal sauce (tare / kaeshi) #japan #frugal #survival #savemoney