DASH Safe Slice Mandoline: In theory, this mandoline is great—its spring-loaded handle and chute design are supposed to protect your hands from getting cut. However, that the chute is too small for certain foods, requiring you to do some pre-cutting. Another issue we found was that the juices leaked beyond the catch tray with some more watery food items. I love teaching because I love to see pupils' smiles when they achieved something and it is such a great pleasure to see their enthusiasm for the Japanese language and culture and makes me feel that I want to help more to pull them to a good standard.

As if that’s not enough, the Fullstar slicer comes with an additional bonus item – a compact and easy-to-use 3-in-1 adjustable spiralizer. This small yet powerful kitchen tool makes for effortless storage and cleanup, thanks to its dishwasher-safe nature. Another one that I encountered much later, is biwa, the Japanese lute with 4-5 silk strings. There are many types of it, some ancient and obscure. Probably the most popular types nowadays are Satsuma biwa and Chikuzen biwa. The types can be seen for example here. (http://www.hogaku.it/strumenti/biwa.html) Kinshi Tsuruta was the most famous exponent of Satsuma biwa, and she played also some modern compositions by Toru Takemitsu. The most classic and traditional design for a mandoline is the French mandoline. These mandolines are typically made up of several metal parts and a straight blade that needs to be assembled before use, which can prove to be a bit cumbersome at times, but can be a great option if you are planning to use a wide variety of blades. I have another carrier to choose from when I was young, but I decided to be a Japanese teacher because I loved Kanji characters and reading books. I was a bookworm ;) Sara Tane expanded this article to include a buying guide for mandolines. She has written for The Spruce Eats since October 2020, and has also written for Good Housekeeping, Cooking Light, and Saveur. Sara has a degree in culinary arts from the Culinary Institute of America, as well as a bachelor's degree in global and food studies from UNC at Chapel Hill.By default, tutors are listed according to the date they registered, with the newest tutors at the top. This high-quality mandoline slicer is a versatile tool that is a great addition to your kitchen, allowing for effortless slicing, julienne, and grating of various ingredients.

As what comes to traditional/classical Japanese music, one of my all-time favourite instruments since I was a schoolboy has been shakuhachi, the simple bamboo flute with its boundless nuances.

Supports healthy eating habits by cutting preparation time and making it easier to incorporate more vegetables into your meals Mandoline slicers vary in size and available features, so it’s essential to consider your kitchen space and the types of slicing tasks you often perform. Professional chefs also find mandoline slicers indispensable in their kitchens. The ability to create precise, uniform cuts adds a touch of finesse to their dishes. They often opt for more advanced models that can handle a larger volume of ingredients and offer more versatility. Some of the preferred mandolines for professional chefs include: A variety of mandoline slicer models are available on the market, catering to different user preferences

Chef Eric Gabrynowicz advises to find a setting that you like the most and mark the setting screw with a permanent marker so you can get it right every time. Handguards: These attach to the food being sliced, acting as a barrier between the user’s hand and the blade. Handguards help to maintain a secure grip on the food and reduce the risk of injury. One feature that sets this slicer apart is its commitment to user safety. The set comes complete with a fingerguard and protective glove to ensure you and your family members remain unharmed during food preparation. Additionally, the ABS plastic used is non-toxic and BPA-free, guaranteeing healthy meals for your loved ones. I teach Japanese from N5 to N3 (beginners up to intermediate). I have multiple experience teaching Japanese for students of different ages and purposes.As far as compact mandolines go, this model from Swissmar is a great choice. It comes with a selection of blades for julienne, straight, and French fry cuts. This model features a V-style blade, which gives it an edge over straight-blade slicers for cutting softer foods, like tomatoes, but it works well on a variety of other fruits and vegetables, too. Keep in mind that this mandoline can only be washed by hand, and we found while testing that it was difficult to reassemble after cleaning. Be prepared to spend a few extra moments with this mandoline slicer during clean up until you get used to it. Though she uses both types of mandoline, Chef Tannenbaum prefers the Japanese mandolines, saying that they feel “safer, easier, and simpler than using the French mandoline.” Though the settings on the French mandoline tend to give you more options, she agrees that the best mandoline slicer for a home chef is the Japanese mandoline, like the Benriner Mandoline Slicer. Is a mandoline worth it?

While testing, we found that the design of this mandoline made slicing smoothly difficult. The blade of the mandoline does not sit completely flush with the plastic, creating ridges around the slicing area. As a result, we experienced small hiccups during our slicing motions. In general, with so many parts, slicers with small grids or lots of moving parts will be tougher to clean. Stainless steel models require more maintenance but can last longer. They must be cleaned after every use and dried completely, and some may even require oil to keep it in great shape.

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This model is made of angled Japanese stainless steel, so it’s built to last. It comes with a hand guard for safety and has sturdy legs to hold it at a comfortable angle while slicing. The blades are easy to remove for cleaning. Hand-washing is recommended. According to Chef Gabrynowicz, the best mandoline is the French mandoline because of its quality and sturdiness. “But with the amount a home cook would use one, they are much better off with a Japanese mandoline,” he says. “They accomplish the same goals, are more easily stored, and are much cheaper.”