The magic of 50 degrees: amazing uses in agricultural planting

If every dish on the dinner table has a little bit of green, the dishes we sincerely make for our family rise to another level, drawing closer to restaurant recipes. Even if these little bits of green carry no particular nutritional significance, as long as the table shows a colorful overall palette, it can open up the family's appetite; once they start eating, the aroma further stimulates the appetite, and in this way digestion is sure to go smoothly as well, so in the end it is still very meaningful.

For me, Mr. Hirayama's big discovery is truly something I should thank him for. This is of course because I will never again carelessly waste vegetables the way I used to. Not wasting agricultural produce is one expression of a consumer's 'remembering the source when drinking water.' But that is not the only reason. Now I also have another reason to cherish food even more carefully.
Yes, -- radiation.
Whether at the supermarket or at the farmers' association sales outlet, whenever I come across vegetables that seem a bit safer, I want to buy them, and I want to buy a few more, because I never know whether I will be able to buy them next time. So I have gotten into the habit of simply buying more when I come across them, but I worry about buying too much and wasting it. Therefore, a while ago, when I watched a usually unwatched variety and news program with the attitude of 'watching a morning TV program once in a while is not bad either,' I unexpectedly came across Mr. Hirayama's '50-degree secret,' which was a very, very big surprise. After learning about this, I am less afraid of buying many bunches of green vegetables at the farmers' association. Because I already know how to handle them properly, -- wash them right away with 50-degree water when I get home, put them in a ziplock plastic bag, and then put them in the fridge! Done!

I think if you are a young person living alone, or an elderly couple, you may run into the old problem of 'buying a bunch of green vegetables and not being able to finish it in a day or two.' Then you can try washing it with 50-degree water before storing it, and you will surely find this magic very effective!

PS: A netizen asked whether it is Celsius or Fahrenheit. Sorry, I did not pay attention to that point. In Japan, Celsius is basically used. So the 50 degrees here is 50 degrees Celsius~~.

PS2: This character ',' I hear everyone is not very familiar with it, right? Because I wanted to use the Japanese expression for 'the state in which vegetables have lost moisture' (shioreru), and when I checked the dictionary, what I found was this character '.' I also did not expect that in your daily life you especially have no word referring to this state. (Taiwanese seems to have one.) I think language is very fun; by looking at each country's vocabulary you can tell that every country views the same thing differently.