{"id":8072,"date":"2024-04-03T21:52:06","date_gmt":"2024-04-04T04:52:06","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=8072"},"modified":"2024-08-29T11:20:44","modified_gmt":"2024-08-29T18:20:44","slug":"bert-sans-kitchen-hacks","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/","title":{"rendered":"Bert-san’s Kitchen Hacks"},"content":{"rendered":"

\"miso<\/a><\/h2>\n

What are these? They\u2019re miso<\/em> balls! Huh? Did you know you could pre-make these little guys and store them in the fridge for a week, or freeze them even longer than that? Wrap them in plastic wrap and yes, miso<\/em> keeps very well.<\/p>\n

To make these, get your ingredients together (dehydrated ones work best) and mix together. Here the ingredients you see are dried wakame<\/em> (seaweed), fu<\/em> (a dried wheat gluten) and freeze dried green onions, plus some fresh green onion. BTW, that dried mixture came in a bag that you can buy at a Japanese market! (I never knew dehydrated miso<\/em> soup ingredients like this existed)\"ingredients<\/a>Form the miso<\/em> ball in 1 Tbsp sizes. If you freeze the miso<\/em> mix for about 10 minutes to firm it up, it might help to make it easier to shape. Then use plastic wrap to store in your fridge for a week, or even better, store in your freezer and it\u2019ll keep for up to three months. One thing about miso,<\/em> it doesn\u2019t freeze solid so you don\u2019t have to thaw it ahead of time to use it. This makes these miso<\/em> balls perfect for meal prepping for a week of lunches.\"miso<\/a><\/p>\n

To use your miso<\/em> ball, just add 200ml (little over 3\/4 cup) of hot water, which is just about one full soup bowl. Boom! One serving of REAL miso<\/em> soup instantly. \"water<\/a><\/p>\n

It also happens to be the exact capacity of the soup container that comes with your Zojirushi Lunch Jar, if you have one. So instead of bringing the hot soup with you (even though I know you can, in your Lunch Jar), why not add hot water to your miso<\/em> ball and have it super-fresh? \"lunch<\/a><\/p>\n

Just in case you didn\u2019t already know it, you should be aware that leftover rice makes the best fried rice, and leftover rice can be frozen and stored for a month. If you already plan to put away some of your rice after you\u2019ve made a fresh pot, it\u2019s best to put it in an airtight container immediately when it\u2019s still hot, so the steam and moisture gets trapped inside and be there when you\u2019re ready to thaw it in the microwave. No worries if you don\u2019t though, just sprinkle some water on it before microwaving to bring back the moisture. At our house we simply use plastic bags to save space in the freezer.\"ingredients<\/a><\/p>\n

What\u2019s the best kind of fried rice? Bacon Fried Rice, of course!\"cooking<\/a><\/p>\n

Don\u2019t use fresh rice to make fried rice. It\u2019ll tend to get clumpy and not separate as well as it should, leaving areas of the rice not completely covered in the flavor you want. Plop a fried egg on it to make it Bacon Fried Rice \u00e1 la Tanimoto.\"fried<\/a><\/p>\n

Wait, ice cold drinks next to my Water Boiler? What\u2019s up with that? Just bad photo composition?\"different<\/a><\/p>\n

Somebody\u2019s got some \u2019splaining to do\u2026\"drinks<\/a><\/p>\n

I know, we missed April Fools\u2014but if you want to fake out your kids or even your adult friends with a clever gelatin trick, try these out. I just thought they were hilarious; plus, who doesn\u2019t like gelatin desserts? (And yes, the ice cream is real)\"eating<\/a><\/p>\n

Just use clear gelatin to get the \u201cice\u201d for the tropical drink. An ice cube tray works for the mold and all you do is scoop it out. You\u2019re going to have to \u201cfloat\u201d them and the fruits by partially hardening the gelatin halfway in the glass, then add more of the liquid on top and refrigerate again until the whole drink hardens. Be sure to let the new liquid cool before adding it\u2014you don\u2019t want to melt what\u2019s already in the glass. I used pineapple gelatin mix. By the way, it\u2019s much easier to make something like this if you have a water boiler; the hot water is always ready.\"gelatin<\/a><\/p>\n

OK, that seems easy. And the orange juice is just gelatin mixed into real O.J.; yeah, I get it. But how did he make those beers?? And the foam?\"collage<\/a><\/p>\n

1.<\/strong> Make apple juice gelatin first, then whip it up to get the foam to appear.<\/p>\n

2.<\/strong> Pour the juice carefully into a glass or cup and leave the foam.<\/p>\n

3.<\/strong> Spoon the foam onto the top of your \u201cbeer\u201d gelatin, then refrigerate.<\/p>\n

4.<\/strong> After it hardens, your beer gelatin is ready to fool your friends!<\/p>\n

Be sure to account for added sweetener when making gelatin from natural apple or orange juice. You can sweeten the gelatin ice cubes as well, if you want.<\/p>\n

Cheers! \u00a1Salud! Kampai!<\/em> Serve with a spoon!\"beel<\/a><\/p>\n

 <\/p>\n

Products used in this post: Gourmet d\u2019 Expert\u00ae Electric Skillet EP-PBC10<\/strong><\/a><\/em>, Micom Water Boiler & Warmer CD-LFC30<\/strong><\/a>, Mr. Bento\u00ae Stainless Lunch Jar SL-JBE14<\/strong><\/a><\/strong><\/em><\/span><\/p>\n

Please note that these recipes were not tested by Zojirushi America.<\/span><\/p>\n

All images by Bert Tanimoto \u00a92024<\/span><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

What are these? They\u2019re miso balls! Huh? Did you know you could pre-make these little guys and store them in the fridge for a week, or freeze them even longer than that? Wrap them in plastic wrap and yes, miso keeps very well. To make these, get your ingredients together (dehydrated ones work best) and […]<\/p>\n","protected":false},"author":3,"featured_media":8080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[899,1046,1048,1047,1050,1045,90,847,1049],"class_list":["post-8072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-bert-san","tag-bert-san","tag-fried-rice","tag-fun-desserts","tag-gelatin","tag-instant-miso","tag-kitchen-hacks","tag-miso","tag-water-boiler","tag-water-boiler-recipe"],"yoast_head":"\nBert-san's Kitchen Hacks - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"description\" content=\"From instant miso soup to fun desserts that will play tricks on you, Bert-san shares kitchen hacks using his favorite Zojirushi products.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bert-san's Kitchen Hacks\" \/>\n<meta property=\"og:description\" content=\"From instant miso soup to fun desserts that will play tricks on you, Bert-san shares kitchen hacks using his favorite Zojirushi products.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/\" \/>\n<meta property=\"og:site_name\" content=\"Zojirushi Food & Culture Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/zojirushiusa\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-04T04:52:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-29T18:20:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2024\/04\/fried-rice-with-egg-copy.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bert Tanimoto\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:site\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bert Tanimoto\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/\"},\"author\":{\"name\":\"Bert Tanimoto\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/048dc5b37add8e3f985d9a72539db6c6\"},\"headline\":\"Bert-san’s Kitchen Hacks\",\"datePublished\":\"2024-04-04T04:52:06+00:00\",\"dateModified\":\"2024-08-29T18:20:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/\"},\"wordCount\":822,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2024\/04\/fried-rice-with-egg-copy.jpg\",\"keywords\":[\"Bert-san\",\"fried rice\",\"fun desserts\",\"gelatin\",\"instant miso\",\"kitchen hacks\",\"miso\",\"water boiler\",\"water boiler recipe\"],\"articleSection\":[\"From Bert-san\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/bert-sans-kitchen-hacks\/\",\"name\":\"Bert-san's Kitchen Hacks - 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