Cooking Notes — Safety Tips for Cooking with OISHY

Welcome! These notes help you cook our recipes safely and confidently in your kitchen.

The 4 Basics

Apply these to every recipe — they cover most kitchen safety:

1. Wash your hands

Wash with soap and warm water for at least 20 seconds before, during, and after cooking — especially after handling raw meat, poultry, seafood, or eggs.

2. Cook to a safe internal temperature

Use a meat thermometer to check. Color and texture are not reliable indicators.

→ Read more in our Cooking Temperatures Guide

3. Avoid cross-contamination

• Use separate cutting boards for raw meat and produce
• Wash hands and surfaces after touching raw meat
• Do not rinse raw chicken — splashing spreads bacteria (FDA / USDA guidance)

4. Wash produce

Rinse fruits and vegetables under running water before eating or cutting. Do not use soap or detergent.

Special Topics

For specific recipes, please also see:

Special Considerations

If you are pregnant, immunocompromised, 65 or older, or cooking for children under 5, take extra care with:

• Raw or undercooked eggs → use pasteurized eggs (see guide)
• Raw or rare meats → cook to higher internal temperatures
• Unpasteurized dairy and soft cheeses
• Raw sprouts (use cooked only)
• Foods linked to Listeria: deli meats, smoked salmon, soft cheeses, raw produce — common cause of foodborne illness in the U.S.
• Fish prone to Histamine: tuna, mackerel, mahi-mahi — keep refrigerated, do not consume if off-smelling

For children under 5, common choking hazards include whole grapes, hot dogs, hard candy, popcorn, nuts, whole cherry tomatoes, and sticky rice products (mochi, dango). See the American Academy of Pediatrics guidance.

Storing Food Safely

U.S. refrigerator and freezer settings differ slightly from Japan. As a guideline (FDA):

• Refrigerator: 40°F (4°C) or below
• Freezer: 0°F (-18°C) or below
• Do not leave perishable food at room temperature for more than 2 hours (or 1 hour if the room is above 90°F / 32°C)

A Note from OISHY

These notes are general guidance and not a substitute for professional advice. Always use your own judgment and follow local food safety regulations. If you have food allergies, dietary restrictions, or health concerns, please consult a healthcare professional before trying new recipes.

For additional reference, see WHO's Five Keys to Safer Food: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.

Happy cooking! 🍳