In the world of Japanese cuisine, garnish and vegetable cutting exemplify the meticulous craftsmanship and artistic sensibility that make each dish a feast for the eyes as well as the palate. It is a celebration of precision, delicacy, and the profound connection between the chef, the ingredients, and the diner.
One of the most iconic techniques in Japanese vegetable cutting is the “katsuramuki” or thin shaving method. This technique involves peeling a firm vegetable, often a daikon radish, into an incredibly thin and continuous sheet. The result is a translucent ribbon, showcasing the chef’s skill and the knife’s sharpness. These delicate sheets are then used to wrap, layer, or decorate dishes, adding both visual appeal and subtle, refreshing flavours.
The Chiba Peel S automates the process of creating these vegetable sheets, giving consistently precise results in double quick time. Add the optional tooth bladed garnish adapter and it can also deploy the ‘Tsumakiri’ technique, producing vermicelli noodle shapes somewhat like those from a conventional spiralizer. You can add textural interest and delicate flavours to stir fries, salads and more with both of these methods.
As we would expect, Chiba produce precisely engineered and robust chef’s tools that are equally at home in professional kitchens as they are with home cooks. If you want the best Japanese turning slicers that money can buy, Chiba will not disappoint.