"A Dude" > wrote in message =
...
> Does anyone know how those fine carrots shreds are made for sushi? I =
guess
> they must be pressed by some tool. They are so fine and delicate, =
they
> couldn't be done by hand.
>=20
> Thanks
>=20

Traditionally all of the tsuma would be done by hand, usually with the =
Yasai bouchou
(simply a vegetable knife). However, there is a device called Benrina =
(benriner?) in Japan
that is the same as a european device (mandoline?) where you just change =
the blades
and slide the vegetable over the flat surface and "it slices, it dices".
I have seen them here in William Sonomas. I wuld presume restaurants =
today would use
that or a similar device.