Recently talked about "washing at 50 ℃". Oh, that's right. You see, uh. … The one that washes at 50 ° C (122 ° F).

To be honest, it's unclear what kind of effect it will have, even if you've heard it. There are many similar ones.

50 ℃ washing means that when you wash with hot water at 50 ℃, the freshness of the ingredients will be revived and the umami will be improved. The texture is improved, so you can chew well and get a feeling of fullness even with a small amount. In addition, the taste of the ingredients is improved, so you can reduce the seasoning and make the taste lighter.

It seems that there is a temperature cooking method called "70 ° C (158 ° F) steaming" and "50 ° C (122 ° F) soaking" following such 50 ° C (122 ° F) washing. When the ingredients are steamed at a low temperature of 100 ° C (212 ° F) or less, the outflow of nutrients and umami of the ingredients can be suppressed or increased. Still, extra ingredients such as lye can be removed, and the original taste of the ingredients stands out. This low-temperature steaming below 100 ° C (212 ° F) is called 70 ° C (158 ° F) steaming.

50 ° C (122 ° F) soaking is a method of developing "50 ° C (122 ° F) washing" and slowly soaking it in hot water at 50 ° C (122 ° F) to promote the activity of enzymes in the ingredients and promote aging to make it more delicious.


The "Definitive Edition" 50 ° C (122 ° F) Washing "and" 70 ° C (158 ° F) Steaming "" on sale from SHUFUNOTOMO also lists the temperature, time, and recipes for each ingredient, so you can enjoy a wonderful steamed vegetable life from the day you buy it. You can enjoy it! Viva steamed vegetables!