Long Storage

With proper temperature management, apples can maintain quality for months.

1-2 months refrigerated, 1-2 weeks at room temperature

Prevent drying and store in a cool, dark place to preserve flavor for extended periods.

Mud-on refrigerated: 2-3 weeks; washed: 4-5 days; frozen: 1 month

Blanched and stored in water, keeps 1 week refrigerated. Tsukudani extends storage further.

Blanched and submerged: 3-4 days refrigerated, 1 month frozen

Wrap in newspaper in the crisper for weeks of freshness.

2-3 weeks refrigerated, 1-2 months frozen

Store in the shell chilled, or boil and freeze to enjoy autumn flavor for months.

1 month refrigerated (sweetness develops over time), 3-6 months frozen

Remove leaves, wrap in newspaper, and store in a cool spot for extended freshness.

1-2 weeks refrigerated, 1 month frozen (after blanching)

Freezes well; thaw only the portions you need. Pre-cooked frozen shrimp is ready to eat.

1-2 days refrigerated (cooked); about 1 month frozen

Store in a cool, ventilated spot, or peel and freeze or preserve in oil for even longer.

1-2 months at room temperature, 3 months refrigerated, 6 months frozen

Submerge in water in the fridge, or grate and freeze — both methods extend life significantly.

New ginger: 1 week refrigerated; mature ginger: 1 month refrigerated; 3 months frozen

Typically stored frozen; thaw only what you need to avoid waste.

1-2 days refrigerated; about 1 month frozen

Typically frozen; rings and pre-cut packs are handy and keep for months.

1-2 days refrigerated; about 1 month frozen

Canned, dried, or as niboshi stock fish — multiple long-keeping forms.

Same day to 1 day refrigerated; 2-3 weeks frozen

Whole, uncut kabocha keeps for months in a cool, dark place without losing nutrition.

Whole: 2-3 months at room temperature; cut: 3-4 days refrigerated; 1 month frozen

Wrapped in newspaper with mud intact, keeps 2-3 weeks refrigerated.

Mud-on refrigerated: 2-3 weeks; cut surface refrigerated: 3-4 days; frozen: 1 month

A bulk winter box keeps for weeks in a cool, ventilated area.

2-3 weeks at room temperature, 1 month refrigerated

In cool weather, wrap in newspaper and store upright for extended freshness.

Refrigerated: 2-3 weeks (whole), 3-4 days (cut)

Hang in a shaded, ventilated spot to prevent sprouting for months.

1-2 months at room temperature (cured onions), new onions 1-2 weeks refrigerated

Store in a dark, cool place to suppress sprouting — a stockpile staple.

Cool dark storage: 1-2 months; refrigerated: 2-3 months; frozen (cooked): 1 month

2–3 weeks frozen. Salted saba and canned saba keep much longer.

1-2 days refrigerated after gutting; 2-3 weeks frozen

Salt-cured and frozen salmon keep for long periods — ideal pantry protein.

2-3 days refrigerated; up to 1 month frozen

Wrap in newspaper at room temp — sweetness actually increases over time in storage.

1-2 months at room temperature

Processed into umeboshi or umeshu, keeps for years. A quintessential Japanese preserved food.

Green ume: 3-4 days at room temperature; ripe ume: 1-2 days refrigerated