I'm experimenting every day.

I received fresh cauliflower from an acquaintance who enjoys vegetable gardening.

search results:

"Written in kanji, cauliflower is '花椰菜.'
Does this mean it's a vegetable where you eat the flower part?"

Search results:

"Cauliflower contains about twice the vitamin C of cabbage! Vitamin C, a water-soluble nutrient, is abundant, and its amount is about twice that of cabbage.
Typically, boiling causes vitamin C to leach into the cooking water."

Surprisingly,
I used to add vinegar while boiling to keep it white.

Don't boil it.

What should I do then?

Search results:

"When cauliflower is boiled, water-soluble nutrients like B vitamins are lost.
Microwaving retains these nutrients because it doesn't involve soaking in water. However, not boiling in water may result in retaining the unique bitterness of cauliflower."

I heated it in the microwave. It's delicious,
not watery,
and might make a tasty salad. The bitterness wasn't that noticeable.

Since I received a lot, I looked up how to store it.

Search results:

"When freezing raw cauliflower, the white part may discolor during storage.
To prevent discoloration, pre-cook it to deactivate enzymes."

I decided to heat it in the microwave and freeze it.

Since I started sharing on Note, I've been searching for everything.

I used to maintain the status quo,

but now I gather information online,
try it out,
and judge what suits me based on the results.

Experimenting every day.

My daily life has become enjoyable.

Who would have thought that daily life in Tokyo could be so exciting?

Daily life in Tokyo 

 continues.