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SELECT100 extra-fine shredder makes it easy to cut ginger into slivers, which is difficult with a kitchen knife. Slicing along the fibers makes the slivers look fresh and neat.
Create the aroma of luxurious fall flavors from the recipes of Maki Watanabe.SELECT100 utensils help make the processes of cutting, grinding, and mixing very smooth.
Dish made by cooking rice after adding ginger slivers made using SELECT100 extra-fine shredder to seasonal Pacific saury and sweet potato. The fall flavor spreads throughout the plump rice cooked by slowly heating the earthenware pot.
| Pacific saury | 2 |
|---|---|
| Sweet potato | 1 (200g) |
| Ginger | 10g |
| Rice | 2 cups |
| Myoga ginger | 1 (15g) |
| Mitsuba honewort | 1/2 bag (30g) |
| Sudachi | 1 |
| Salt | 1/2 teaspoon |
| Toasted white sesame seeds | 1 teaspoon |
| Kombu kelp (wipe with a cloth before use) surface |
1 piece |
|---|---|
| Sake | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Water | 400ml |
| Salt | 1/2 teaspoon |
extra-fine shredder (with brush)
Remove the heads and guts of the saury, wash, sprinkle salt on the surface and inside, let sit for 15 minutes, pat dry, and cut into two equal pieces. Place on a fish grill or net at high heat and cook on each side for 2 to 3 minutes to brown. *If the grill cooks both sides at the same time, cook at high heat for 2 to 3 minutes until brown without flipping.
Cut the sweet potato into 1.5-cm thick semicircles without peeling and briefly immerse in water. Peel the ginger and use the extra-fine shredder to make slivers.
Tips for using the extra-fine shredder
Place washed rice and A (ingredients) in the pot, leave for 10 minutes, add the saury, sweet potatoes and ginger, cover with a lid, and bring to a boil over a high heat. Reduce the heat to low when it boils and cook for 15 minutes. Then, turn up the heat to high again for 30 seconds, turn off, and steam for 15 minutes with the lid on.
Cut the myoga into small slices, briefly immerse in water, and pat dry. Cut the mitsuba into 1cm lengths. Just before serving, place these on top, sprinkle toasted white sesame seeds over the dish, cut the sudachi into halves, and squeeze it onto the dish.
Figs, an autumn fruit, and walnuts dressed with firm tofu for good texture. SELECT100 small mortar and silicone spatula enable meticulous work in each step and bring out the delicate flavor of the ingredients.
| Firm tofu | 1/2 block (150g) |
|---|---|
| Walnuts | 20g |
| Figs | 2 (100g) |
| Soy sauce | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Japanese pepper powder | A pinch |
silicone spatula
small mortar
Wrap the tofu in kitchen paper, place something twice the weight of the tofu on top, leave for 1 hour, and drain.
Place the walnuts in a frying pan and toast over a low heat until they are crispy, while being careful not to burn them. Grind into fine powder in the small mortar.
Tips for using the small mortar
Place the tofu and walnuts in a bowl, add soy sauce and salt, and mix well using the silicone spatula until the mixture becomes a paste.
Tips for using the silicone spatula
Wash the figs, peel them to make stripes, and cut into 6 wedges. Add the figs to the bowl, serve the mixture on plates, and sprinkle Japanese pepper powder over it.
Tips from Maki Watanabe
Item 01
A medium-sized knife smaller than a normal kitchen knife is an all-around knife handy for meticulous tasks such as shredding and cutting meat tendons. The handle made of artificial marble fits your hand and is easy to push. The short knife can be used not only to cut fruit and small pieces of confectionery, but also to cut vegetables into decorative shapes.
kitchen knife medium 145mm
kitchen knife short 120mm
Item 02
The square shape board can be turned left or right when you want to chop vegetables both vertically and horizontally. It is compact, doesn’t take up much space, and can be easily lifted with one hand to put chopped vegetables directly into a bowl or frying pan.
cutting board 230 x 210mm
Culinary expert. Appears in a wide range of media such as magazines, books, and events. Formerly a graphic designer, she then began a career as a culinary expert. Has published a number of books featuring recipes for tasty box lunches and breakfasts carefully made from everyday ingredients and other ideas that are informative for daily cooking.
Her recent works include Oishasan Ga Oshietekureta Ichinenjuu Hieshirazu Goban (What my doctor told me - dishes to avoid feeling cold all year round) (published by Kadokawa).
SELECT100 extra-fine shredder makes it easy to cut ginger into slivers, which is difficult with a kitchen knife. Slicing along the fibers makes the slivers look fresh and neat.
SELECT100 small mortar fits in one hand, making it stable. It is also useful for grinding a small amount of sesame seeds or spices, etc.
With SELECT100 silicone spatula, tofu can be crushed using the resilient center and mixed thoroughly using the elastic edge. It fits perfectly to the curved surface of a bowl, which is useful for transferring food to plates.