A chef teaches you how to make sashimi garnish - tuma!

【A chef teaches you how to make a decorative garnish and a condiment garnish that doubles the flavor of sashimi.】
The role of tsumas in sashimi is not limited to garnish!
Here is an easy way to make tsuma, which doubles the flavor of sashimi.
★Check out the summary section for more details on how to make it and what to look out for!☟
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【ingredients】
(Japanese daikon radish tuma)
10cm daikon radish
(combination vegetable tuma)
1 green onion
2 myoga
Half a pack of Japanese radish sprouts
3 shiso leaves
（myoga tuma)
2 myoga
(cucumber tuma)
1 cucumber
(red onion tuma)
Half red onion
(Sashimi)
100g Tuna Tolo
75g Snapper
75g Octopus
【How to make】
(Japanese daikon radish tuma)
① Peel the radish thickly.
② Using a slicer, slice into about 0.2 mm pieces.
③ Layer the sliced daikon.
④ Chop to 0.2 mm in the vertical direction.
⑤ Remove the Bitterness while running water.
⑥ Remove water.
(combination vegetable tuma)
① Slice green onion and myoga into rounds.
② Cut Japanese radish sprouts into 2 cm lengths.
③ Cut the shiso leaves in half lengthwise and chop.
④ Remove the Bitterness while running water.
⑤ Remove water.
（myoga tuma)
① Split in half lengthwise and cut out the core.
② Chop vertically.
③ Remove the Bitterness while running water.
④ Remove water.
(cucumber tuma)
① Cut into 6 cm pieces.
② Peel and wiggle the skin.
③ Wrap from the core.
④ Cut into rounds while still rolled.
⑤ Remove the Bitterness while running water.
⑥ Remove water.
(red onion tuma)
① Cut in half, remove the core and cut in half again.
② Slice thinly.
③ Remove the Bitterness while running water.
④ Remove water.
【Makeup points】
(Japanese daikon radish tuma)
① Be careful not to slice too thin, as this will reduce the texture.
② Use a sharpener on the knife to make sure it is sharp.
③ Chop with transverse fibers.
④ Change the water repeatedly until the bubbles are gone.
⑤ Poor drainage will result in a watery taste.
(combination vegetable tuma)
① Thinly slice the green onion and myoga. Cut thickly and the pungency will remain.
② Change the water repeatedly until the bubbles are gone.
③ Poor drainage will result in a watery taste.
（myoga tuma)
① Leave the core in place for a different shape.
② Change the water repeatedly until the bubbles are gone.
(cucumber tuma)
① The outer skin is hard and is not used.
② There is no problem even if it is peeled thickly.
③ Change the water repeatedly until the bubbles are gone.
(red onion tuma)
① We recommend cutting the half cut in half further.
② Change the water repeatedly until the bubbles are gone.
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#side dish,

[@りああり-y6w]

きゅうりの桂剥き、無意識にすげぇーって声出ててビックリした

[@papascooking_foods_creator]

ありがとうございます。

[@Yanto-Kun-JP]

大根買ってきました～～～。。。。
うちのおふくろの料理は大根の縦方向にスライサー使って一発で作ってたので繊維が残る方向。。。
しかも皮むきは極薄。あく抜きとかしてるとこ見たこと無いし。料理がへたっぴいな親に育てられたので、
普通に造った料理が何を食べてもおいしかったはず。。。（笑）

[@papascooking_foods_creator]

コメントありがとうございます。
料理は愛ですよ！作ってもらえるだけで愛されてます！
お母さんも一生懸命に作ってくれてたと思います・・・
今度は、お母さんに食べさせてあげてください！！
愛返し！！笑

[@jgao1383]

動画内のスライサーというブランドについて教えてください😉

[@papascooking_foods_creator]

かなり前に購入したものなので、ブランドは忘れてしまいましたが
ブイブレードスライサーで検索してみてください。
結構いろんなメーカーが作ってます。

[@jgao1383]

@@papascooking_foods_creator ありがとうございます🙂