Root vegetables such as salads and kinpira that are easy to eat as soon as they are shredded. I try to shred as thinly as possible for a crispy texture, but it's a little troublesome to make in large quantities.
So I tried Daiso's "Julienne Peeler". How sharp is the Japanese peeler that sings "Tsubamesanjo's craftsmanship"?
Achieves ultra-fine julienneThe blade of the shredded peeler has a structure that swings back and forth. This blade captures the rounded surface of vegetables firmly.
When I used it with a carrot in one hand, it was more resistant than a normal peeler, but in a blink of an eye, one row of shredded carrots was completed without getting caught. The width of the cut vegetables is about 3mm! It's thin enough to be eaten raw, so it looks good for salads.
Radish is the best matchHowever, as the carrots are cut, they do not fall apart after being cut, and the finish that only the cut lines are included is conspicuous. When I examined burdock and radish, the radish was the best to use.
The radish salad, which is usually cumbersome to shred and rarely made, tastes good and is delicious! The crunchy texture was irresistible, and I was able to consume a large amount of radish in no time.
So, although it takes less time than using a kitchen knife, I got the impression that there are some differences in compatibility depending on the vegetables. The blade itself is sharp, so if the vegetables get smaller, use a knife without overdoing it, and if the vegetables get stuck between the blades, remove them with a toothpick instead of your fingers. By the way, I personally recommend Daiso's "Multi Slicer " for shredded carrots, so please check it out as well!