Value Village ／ Food & living
This answer is a draft. It stays unpublished until legal review and source verification are complete.
How people use a fridge is where household habits show most. But the temperature inside is set by numbers, not habit. Japanese fridges usually have more separate compartments than many readers from abroad are used to, so it helps to know what each one is for.
| Compartment | Guide temperature | Suited to |
|---|---|---|
| Main fridge compartment (冷蔵室) | about 2–5°C | Cooked dishes, drinks, condiments |
| Chilled compartment (チルド室, chirudo-shitsu) | about 0–3°C | Meat, fish, processed meat (just above freezing) |
| Vegetable compartment (野菜室, yasai-shitsu) | about 3–8°C | Vegetables and fruit (not too cold; keeps humidity) |
| Freezer (冷凍室) | about −18 to −20°C | Frozen food, ingredients you freeze yourself |
The Ministry of Health, Labour and Welfare (MHLW) pamphlet "Six points for preventing food poisoning at home" gives 10°C or below for the fridge and −15°C or below for the freezer as a guide. Makers' standard settings are lower than this, leaving a margin.
[Verify] The temperature zones are typical values from makers' published FAQs and vary by model. Confirm the figures against the sources listed (Hitachi, JEMA) before publication.
Door pockets warm up each time the door opens; the back is more stable. The basic rule is not to put perishable food in the door. Some fridges are designed with an egg tray in the door, but that does not change the fact that it is a spot exposed to temperature swings.
Cold air circulates to cool the contents. Overfill, and the air paths are blocked, leaving spots that do not cool well. The "six points" also say to "take care not to overfill" the fridge.
The freezer is the opposite. Frozen items act as ice packs for each other, so makers advise that a reasonably full freezer holds its temperature more steadily. Fridge and freezer follow different logic.
Potatoes and some vegetables and fruit can change in quality at low temperatures (chilling injury). Some are better stored at room temperature. This is why the vegetable compartment is set warmer than the main compartment.
In summer, both the outside temperature and the number of door openings rise. Review the setting with the season.
The temperature inside rises faster than you might expect. Keep the door shut, and check the state of the food once power returns.
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https://www.mhlw.go.jp/topics/bukyoku/iyaku/syoku-anzen/dl/pamph01_05.pdf
https://kadenfan.hitachi.co.jp/support/rei/q_a/a86.html
https://www.jema-net.or.jp/living/reizouko/index.html
⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.
What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.
This is general information. Results vary from person to person and depend on your own conditions and surroundings.
Please decide for yourself, using your own judgement, whether any of this suits your situation. We cannot accept responsibility for any damage, loss or injury arising from following this article.
Some ingredients need thorough cooking. Eat raw only foods that are sold for raw consumption. If you have allergies, check the ingredients.
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