When Atami was hit by heavy rains and floods, a frozen food company donated a large amount of frozen food, which was really helpful.
Meals for the staff for 200 residents are not staggering.
Cut off electricity, water, and roads.
Without frozen food, until the infrastructure was restored, life would have been at stake.
The surprise at that time was not only the convenience of frozen food.
The deliciousness and variety of the menu.
I was particular about local production for local consumption and handmade on site from raw, but I realized anew the progress of frozen foods in the world.
The world’s chain business hotels and restaurants are actually frozen food.
The way the ingredients are arranged and the consistency of the taste cannot be achieved by individual cooking.
Even at convenience stores, frozen foods were increasing because they satisfied customers.
All the items that appear in convenience stores are newly developed and improved.
You can know the cutting edge of product making.
I also get a sample in the freezer at the headquarters and sometimes taste it for lunch.
The taste is said to be comparable to restaurants, or it should be used in restaurants originally.
At Koyama G, the use is progressing across the board for breakfast and in the staff cafeteria.
In order to maintain a homemade menu, he acknowledges the goodness of actively using frozen food rationally.
However, the drawback is that it is surprisingly troublesome to defrost in a hot water bath.
Personally, I take my food out of the freezer the night before, let it defrost naturally, and cook it in the microwave before eating.
In order to eat it deliciously, it seems that boiling it in hot water is a prerequisite, but it takes time and is troublesome.
I would like you to develop a method to cook and eat in a shorter time, both at work and at home.
At camp, you might take it out of the bag and thaw it over a fire with a Kochel.
If it’s for one person, you can defrost it in an electric kettle.
I would like to call it thawed food instead of thinking of it as frozen food.
Because it is frozen food, the ingredients are not damaged and the quality is good.
And to eat it deliciously, there is a technique in how to defrost it.
I want you to broadcast the thawing cooking class on TV.
I want a charismatic thawing chef to be born on the internet.
Companies have refined their freezing technology, but users also need to acquire thawing technology.
For a lazy old man, I just wish he could teach me how to improve my thawing skills.
Pulse oximeter 96/98/98
Body temperature 36.3 Blood sugar 137
Iceman
CEO Yasunari Koyama