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.

Thanks

A Dude wrote:

> 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.

Same tool they use for shredding diakon, a hand cranked shredder.

--
Dan

A Dude wrote:

> 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.

Same tool they use for shredding diakon, a hand cranked shredder.

--
Dan

"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.

On Tue, 14 Dec 2004 16:28:13 GMT, Musashi > wrote:
>
> 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.

We have one of those. It's not one of the ultra expensive
kinds, but it is a Benriner we found at a local Asian market for $15.
So far, it does a nice job of achieving a fine shred or julienned for
something like carrots. The finest disc of our meat grinder
(electric, Krups brand) also does a surprisingly nice job on carrots,
too. My knife skills are not really up to doing such things by hand.

Ariane

On Tue, 14 Dec 2004 16:28:13 GMT, Musashi > wrote:
>
> 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.

We have one of those. It's not one of the ultra expensive
kinds, but it is a Benriner we found at a local Asian market for $15.
So far, it does a nice job of achieving a fine shred or julienned for
something like carrots. The finest disc of our meat grinder
(electric, Krups brand) also does a surprisingly nice job on carrots,
too. My knife skills are not really up to doing such things by hand.

Ariane

I have one of the Benriner mandolines as well, and I use it almost
every day. The replaceable blades CAN be bent if you're not carefull,
or if you're a klutz and drop it. The main blade stays sharp for a long
time. You can make some seriously fine threads of daikon, and you can
also make cucumber slices that are perfect for Naruto. Among other
things...

Just got my lovely ex-wife one of those for Xmas. It came with the three
blades and a wonderful little booklet that neither the kiddo or I can
translate completely. The eigo text is somewhat helpful until you hit the
bit on how to adjust the cutting depth. It has a little knurled knob that
will screw in and out with what looks like an M with an arrow pointing to it
and an S with an arrow pointing to it. Looks like if you turn the knob
towards the S the cut will get finer? Anyone have this version and can
comment on it?

Ed


"parrotheada1a" > wrote in message
oups.com...
>I have one of the Benriner mandolines as well, and I use it almost
> every day. The replaceable blades CAN be bent if you're not carefull,
> or if you're a klutz and drop it. The main blade stays sharp for a long
> time. You can make some seriously fine threads of daikon, and you can
> also make cucumber slices that are perfect for Naruto. Among other
> things...
>

Just got my lovely ex-wife one of those for Xmas. It came with the three
blades and a wonderful little booklet that neither the kiddo or I can
translate completely. The eigo text is somewhat helpful until you hit the
bit on how to adjust the cutting depth. It has a little knurled knob that
will screw in and out with what looks like an M with an arrow pointing to it
and an S with an arrow pointing to it. Looks like if you turn the knob
towards the S the cut will get finer? Anyone have this version and can
comment on it?

Ed


"parrotheada1a" > wrote in message
oups.com...
>I have one of the Benriner mandolines as well, and I use it almost
> every day. The replaceable blades CAN be bent if you're not carefull,
> or if you're a klutz and drop it. The main blade stays sharp for a long
> time. You can make some seriously fine threads of daikon, and you can
> also make cucumber slices that are perfect for Naruto. Among other
> things...
>