What do people get wrong about defrosting food?

This answer is a draft. It stays unpublished until legal review and source verification are complete.

People talk a lot about how to freeze food, but thawing tends to be brushed aside. In Japan, however, thawing is written into the "Six Points for Preventing Food Poisoning at Home" published by the Ministry of Health, Labour and Welfare (MHLW). If you cook in a Japanese kitchen, this is the official reference point.

What the Six Points say about thawing

From the "Preparation" section of the "Six Points for Preventing Food Poisoning at Home":

• Thaw in the refrigerator or in the microwave. Do not leave food at room temperature.
• In a hurry, put the food in an airtight container and hold it under running water.
• Thaw only the amount you will cook, and do not refreeze food that has been thawed.
• Repeated freezing and thawing can allow food-poisoning bacteria to multiply.

[Verify] Check against the original MHLW pamphlet.

Misunderstanding 1｜Thawing at room temperature is the most natural way

It lengthens the time during which the surface temperature rises. The national prevention points say to avoid leaving food at room temperature.

Misunderstanding 2｜The faster you thaw, the better the quality

If you need speed, the method described is sealing the food and holding it under running water. Make sure the water does not touch the food directly.

Misunderstanding 3｜Drip loss (the liquid that leaks out) is unavoidable

The sharper the change in temperature, the more liquid tends to leak. Thawing slowly in the refrigerator keeps it lower. The amount of drip also depends on the size of the ice crystals formed when the food was frozen (see #63, Freezing tips).

Misunderstanding 4｜Everything must be fully thawed before cooking

For some foods, cooking straight from frozen is the better option. If the package gives instructions, follow them.

Misunderstanding 5｜If you thaw too much, just freeze the rest again

Refreezing is listed in the Six Points as something to avoid.

---

Sources

• MHLW, "Six Points for Preventing Food Poisoning at Home" [家庭でできる食中毒予防の6つのポイント]

https://www.mhlw.go.jp/topics/bukyoku/iyaku/syoku-anzen/dl/pamph01_05.pdf

• Government Public Relations Online (Cabinet Office), "Principles of food-poisoning prevention and the Six Points" [食中毒予防の原則と6つのポイント]

https://www.gov-online.go.jp/article/20110602/entry-8196.html

• Japan Food Hygiene Association [公益社団法人 日本食品衛生協会]

https://www.n-shokuei.jp/eisei/sfs_6point.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.

About this article

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.

Sources

Related questions

Other languages：日本語 ／ 简体中文 ／ 繁體中文 ／ 한국어

Value Village is not a government body. Always confirm procedures on the official site.
Written by Value Village from public sources. Nothing here is reproduced from another site.