A must-see for beginners! How to make dried vegetables

How to make dried vegetables for the first time

Dried daikon radish strips can be used in stews like your mother makes. Dried shiitake mushrooms can be used as toppings for chirashi sushi or simmered dishes for the New Year. Perhaps because of their earthy colors that are reminiscent of traditional preserved foods, dried vegetables seem like they can only be used in Japanese cuisine, and they are a bit plain on the modern dining table.

However, the world of dried vegetables seen through [ OYAOYA ] is actually very colorful. Please read on and experience dried vegetables for the first time.

The dried vegetables used up until now,
The future of dried vegetables

Dried vegetables have a long history as dried goods and are a traditional Japanese preserved food that has been made all over the country since ancient times. By drying, the vegetables can be stored at room temperature for a long time, and the flavor of the vegetables is concentrated, increasing their nutritional value... This is what has been known about the appeal of dried vegetables.

Healthy dried vegetables

Today's dried vegetables are a healthy food that is perfect for busy modern people because they can be cooked quickly without the hassle of washing and cutting. What's more, they are also a sustainable food that helps reduce food waste by making use of non-standard vegetables that have nowhere to go.

With a different taste and texture to raw vegetables, you may rediscover the deliciousness of vegetables you never knew you had! Why not try dried vegetables as a treat from the field?

Vegetables that are easily damaged
Dry and store for long term.

There are still not many varieties of dried vegetables on the shelves of supermarkets, and other than the dried daikon strips and dried shiitake mushrooms in the dried food section, there are only miso soup ingredients. However, by devising different ways to cut each vegetable and adjusting the temperature and time for drying, many more vegetables can be dried.

Dry fresh vegetables for long-term storage

Vegetables that are juicy and easily spoiled, such as tomatoes and cucumbers, can be preserved for long periods of time and still taste good if they are dried. Removing moisture suppresses the growth of microorganisms, so they can be stored at room temperature for a long time without being refrigerated or using food additives such as preservatives.

It lasts for six months even without glucose

Generally, dried vegetables have glucose added to them to help them maintain their color and flavor, but as long as they are stored properly, they don't actually need sweeteners. As long as you avoid direct sunlight and high temperatures and humidity, they can be stored at room temperature for about six months without losing their original color and flavor.

HOW TO! How to make dried vegetables.

If you want to try dried vegetables that you can't get at the supermarket, we recommend making them yourself. It's very easy to make! Just wipe off the water from the washed vegetables, cut them up, and dry them in the sun in a well-ventilated and sunny place.

Dried vegetables that can be made in one day

If you dry them in the morning, you will have moist, semi-dried homemade vegetables by the evening. A drying basket or tray colander is useful for drying vegetables.

Beginners should start by drying vegetables with relatively low moisture content, such as carrots, pumpkins, and mushrooms. On the other hand, vegetables with a lot of moisture, such as tomatoes and cucumbers, are more likely to fail, so they are for more advanced users.

If you can't wait until you can make your own, then tryOYAOYA 's dried vegetables.