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.
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.
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:
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.
★ HOT PRODUCT ★