HOW TO SET UP THE JAPANESE TURNING SLICER ?

HOW TO SET Up the Japanese Turning Slicer ?

8/20/2017

You might have find the Japanese Turning slicer is very popular on every online store recently. While it looks rather simple, it can do a lot more than first glance betrays. Dare we say, you also need to know what you are doing with it, or all you’ll get is vegetable mush.

Japanese Turning slicer YT-8602

If thinly sliced vegetables, fruit or starch are what you’re after, the GICHI turning slicer, made in Taiwan (MIT), is your new best friend. Acknowledged as the world’s top slicer manufacturer which also produces sought-after mandolines, Japanese Turning Slicer and Japanese Mandolin Slicer is specialized in making fine slices carrot / radish (very suitable for SEAFOOD market, especially Japanese food/sashimi). Their products are favourites with hardcore sushi chefs and amateur garnish makers alike:

The slicer comes assembled and boxed, with an instruction leaflet and extra blades. The largest blade comes pre-inserted in the slicer, and the additional three are enclosed and can be changed easily using a small screw on the slicer body.

1. SECURE THE TURNING SLICER
Lock the table hook on the edge of a table, cutting board or rubber base to prevent TURNING SHREDDER from moving.

3. HOW TO SET THE SERRATED BLADES
Turn the edge of Serrated Blade and the point face you, and then insert the serrated blade with the arrow mark, finally, secure the Clamping Screw.

2. ENGRAVE MARK ON THE SERRATED BLADE
Please note that the Serrated Blade ( including Fine, Medium and Coarse Blade ) has an "O" mark ( means pipe blade ) and an arrow mark.

4. VEGETABLE SLICING
Set a vegetable firmly between the pipe blade and the spikes of the turning disk. Turn the crank handle clockwise and also push the edge of sliding table ( Attached PUSH tag )

Each blade creates a different slicing effect, enabling quick and easy creation of four garnishes:

Wide, paper thin slices: ideal for creating potato shavings for frying
Coarse shoestrings: great for julienne vegetables (carrots, cucumber and radishes)
Medium shoetrings: thinner julienne slices
Fine shoestrings: perfect for creating thin wisps of garnish

Some more specs of the Japanese Turning Slicer:

Made from extremely tough ABS and nylon reinforced resin
Rubber feet to grip surfaces
Easy-to-clean (although not dishwasher safe)

And some tips and tricks:

1. Peeling the vegetables before slicing worked well (unless the skins are left for visual effect).
2. More brittle vegetables – like sweet potato – won’t make long strings.
3. Long and thin veg need to be sliced in half or they snap.
4. Let the blades evaporate dry separately before packing away.
5. Fruit and veg slice best when top-and-tailed to create two flat ends for traction with the turning grip and blades.

It is a great product, perfect for those wishing to create julienne strips of vegetables and garnish quickly.

View the product on GROWING-LEADER.