My first attempt at freezing leeks

Yesterday I picked up some leeks at the grocery store. It instantly brought me back to my recent trip to Japan, where I noticed scallions and leeks everywhere - tiny containers of pre-cut scallions in the freezer section of konbini.

It felt like the Japanese add scallions or leeks into their dish alot.

I’ve always loved both scallions and leeks, but I realized I’d never really taken the time to understand the difference. Scallions (or green onions) are slender, with a sharper bite and are often used raw as a garnish. Leeks, on the other hand, are thicker, milder, and sweeter—best when cooked slowly to bring out their soft, oniony flavor. They’re both green, aromatic, and uplifting in flavor, yet they play different roles in cooking.

So I bought one and I searched on how to store leek longer in the freezer.

So I bought a small size leek and looked up how to store it properly. Apparently, leeks can be frozen if you slice them first, which means I’ll have them on hand much longer than I thought.

Of course, I couldn’t resist checking out a few leek recipes. This one caught my eye:

Just leek and oyster sauce - so simple, yet it looks absolutely delicious!

This is my very first attempt at freezing leeks. Hopefully, I’ll be able to use them soon. In fact, I already added some into my Ikan Masak Taucu which I forgot to take a picture!

One more kitchen trick learned, and many more to go.