How to Choose Baby Food Storage Containers: Real Tips from Working Moms

To start, could you all share what kind of storage containers you’re using? Feel free to mention any you used in the past as well. I’d also love to hear why you chose them.

I use the same one too. First, I checked out the product lineup in-store, then looked up more information on Instagram. I saw so many photos of it there that I thought, "This must be a good choice," and decided to give it a try.

I think I also used portioned trays from the very beginning. I’d make a fairly large batch all at once and line them up in a row.

I started with trays too, but when the baby food was still very runny and in small portions, I switched to using freezer bags. I’d mark out single portions with chopsticks, and when it was time to use them, I could just snap off a section and heat it up. It was really convenient!

With block trays, if you put things like meat sauce or anything tomato-based in them, they tend to get stained. Sometimes no matter how much I wash them, the color doesn’t come out, and I’d find myself wishing they were easier to clean.

I totally get that! I think containers that give that "click" when the lid closes are much easier to use. Also, depending on the type, some lids are really stiff, and I’d have trouble getting the frozen baby food out without using a lot of force. I know you can let it thaw a little first, but when I was in a hurry, I’d ask my husband to help get it out.

Also, with block trays, even if I only want to freeze a small amount, I still have to put the whole tray into the freezer. I kept thinking, "This takes up so much space." I’d love it if there were smaller-sized options.

Thank you all for your input. That said, having baby food prepped and stored really does make a big difference—it’s tough to start from scratch every time. Since you’re all working moms, do you have any tips or tricks for managing baby food prep while balancing work and parenting?

I usually made about five days to a week’s worth of food over the weekend. I’d store everything in block trays and just heat it up when it was time to feed—keeping it that simple made things so much easier. I also used to mash bananas into a paste and store them in freezer bags.

I just returned to work from maternity leave, so I don’t have time to make baby food during the week. That’s why I prepare a whole week’s worth on either Saturday or Sunday. I use a pressure cooker to cook a big batch of vegetables, then I chop them up or change the seasoning before portioning them into storage containers.

So far, we’ve heard about how each of you approaches baby food prep and storage in your own way. If you don’t mind, I’d love to hear your thoughts on what lies a little further ahead—like your hopes for how companies or society might change to better support parenting in the future. Is there anything you wish could be different?

I share parenting responsibilities with my husband, but because of his role at work and the nature of his job, I still end up handling most of it. I feel that active involvement by fathers in childcare hasn’t fully taken root yet, so I really hope we move toward a society where that kind of mindset is more naturally accepted.

Working at Akachan Honpo can sometimes create the assumption that everyone has a solid understanding of childcare. But today offered a valuable opportunity to hear real, everyday experiences from different perspectives. A heartfelt thank you to everyone who joined.