Chiba, Tsuma Vegetable Slicer (Daikon Garnish)
Fine, Even Tsuma, Without the Knife Skill
Tsuma, the cloud of fine daikon shreds plated under sashimi, is one of those details that quietly separates a serious Japanese kitchen from an ordinary one. Cutting it by hand to an even, hair-fine thickness takes real knife skill and time. The Chiba Tsuma slicer does it for you: it turns vegetables into long, uniform, delicate shreds, consistently and fast, so every plate gets the same clean, professional garnish. It is the natural partner to the Chiba katsuramuki peeler, taking the sheet stage through to finished tsuma.
Why Chefs Choose This
- Restaurant-grade tsuma: fine, even shreds with a clean, knife-like finish
- Consistent and fast: the same garnish on every plate, in a fraction of the time
- Skill in the tool: professional results without years of training
- Pairs with the peeler: the companion to Chiba's katsuramuki peeler
How to Use
- Prep the vegetable: daikon, carrot, cucumber and other firm vegetables
- Shred: produce long, fine, uniform strands of tsuma
- Refresh: hold the shreds in iced water to crisp before plating
- Clean: wash and dry thoroughly after use
つま — Tsuma, and why it matters
Tsuma is the shredded vegetable garnish, most often daikon, that accompanies sashimi. It is not just decoration: it refreshes the palate between pieces of fish, absorbs moisture on the plate, and shows the diner that care has been taken. The mark of good tsuma is fineness and evenness, long, delicate, identical strands that sit in a light, airy mound. Achieving that by hand is a benchmark knife skill; a dedicated Chiba slicer delivers the same result reliably, which is why it earns its place on a busy sashimi station.
Pairs with: the Chiba Katsuramuki Peeler S
How does this work with the Chiba peeler?
They are two halves of the same job. The katsuramuki peeler turns a daikon into one continuous paper-thin sheet; the tsuma slicer takes vegetables through to the fine shredded garnish. Together they let a kitchen produce flawless katsuramuki sheets and the fine tsuma that comes from them, both to a knife-quality standard, without tying up a skilled chef for the whole prep.
Product Details
| Type | つま — Tsuma slicer for fine shredded vegetable garnish |
| Brand | Chiba |
| Best For | Daikon and firm vegetables for tsuma and garnish |
| Pairs with | Chiba Katsuramuki Peeler S |
| Origin | Japan |
What is tsuma?
Tsuma is the fine shredded vegetable garnish, usually daikon, served with sashimi. It refreshes the palate, helps keep the plate clean and dry, and signals care in presentation. Good tsuma is long, fine and even, exactly what a dedicated slicer is built to produce.
Which vegetables can I use?
Firm vegetables shred best: daikon above all, but also carrot, cucumber and similar. Crisping the finished shreds in iced water before plating gives that light, airy, restaurant-style mound.
How do I care for it?
Wash and dry it thoroughly after every use, as with any fine blade tool, and keep it dry between uses to protect the cutting edge. A clean, sharp blade is what keeps the tsuma fine and even.
Original: $1,008.11
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Chiba, Tsuma Vegetable Slicer (Daikon Garnish)
Fine, Even Tsuma, Without the Knife Skill
Tsuma, the cloud of fine daikon shreds plated under sashimi, is one of those details that quietly separates a serious Japanese kitchen from an ordinary one. Cutting it by hand to an even, hair-fine thickness takes real knife skill and time. The Chiba Tsuma slicer does it for you: it turns vegetables into long, uniform, delicate shreds, consistently and fast, so every plate gets the same clean, professional garnish. It is the natural partner to the Chiba katsuramuki peeler, taking the sheet stage through to finished tsuma.
Why Chefs Choose This
- Restaurant-grade tsuma: fine, even shreds with a clean, knife-like finish
- Consistent and fast: the same garnish on every plate, in a fraction of the time
- Skill in the tool: professional results without years of training
- Pairs with the peeler: the companion to Chiba's katsuramuki peeler
How to Use
- Prep the vegetable: daikon, carrot, cucumber and other firm vegetables
- Shred: produce long, fine, uniform strands of tsuma
- Refresh: hold the shreds in iced water to crisp before plating
- Clean: wash and dry thoroughly after use
つま — Tsuma, and why it matters
Tsuma is the shredded vegetable garnish, most often daikon, that accompanies sashimi. It is not just decoration: it refreshes the palate between pieces of fish, absorbs moisture on the plate, and shows the diner that care has been taken. The mark of good tsuma is fineness and evenness, long, delicate, identical strands that sit in a light, airy mound. Achieving that by hand is a benchmark knife skill; a dedicated Chiba slicer delivers the same result reliably, which is why it earns its place on a busy sashimi station.
Pairs with: the Chiba Katsuramuki Peeler S
How does this work with the Chiba peeler?
They are two halves of the same job. The katsuramuki peeler turns a daikon into one continuous paper-thin sheet; the tsuma slicer takes vegetables through to the fine shredded garnish. Together they let a kitchen produce flawless katsuramuki sheets and the fine tsuma that comes from them, both to a knife-quality standard, without tying up a skilled chef for the whole prep.
Product Details
| Type | つま — Tsuma slicer for fine shredded vegetable garnish |
| Brand | Chiba |
| Best For | Daikon and firm vegetables for tsuma and garnish |
| Pairs with | Chiba Katsuramuki Peeler S |
| Origin | Japan |
What is tsuma?
Tsuma is the fine shredded vegetable garnish, usually daikon, served with sashimi. It refreshes the palate, helps keep the plate clean and dry, and signals care in presentation. Good tsuma is long, fine and even, exactly what a dedicated slicer is built to produce.
Which vegetables can I use?
Firm vegetables shred best: daikon above all, but also carrot, cucumber and similar. Crisping the finished shreds in iced water before plating gives that light, airy, restaurant-style mound.
How do I care for it?
Wash and dry it thoroughly after every use, as with any fine blade tool, and keep it dry between uses to protect the cutting edge. A clean, sharp blade is what keeps the tsuma fine and even.
Product Information
Product Information
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Description
Fine, Even Tsuma, Without the Knife Skill
Tsuma, the cloud of fine daikon shreds plated under sashimi, is one of those details that quietly separates a serious Japanese kitchen from an ordinary one. Cutting it by hand to an even, hair-fine thickness takes real knife skill and time. The Chiba Tsuma slicer does it for you: it turns vegetables into long, uniform, delicate shreds, consistently and fast, so every plate gets the same clean, professional garnish. It is the natural partner to the Chiba katsuramuki peeler, taking the sheet stage through to finished tsuma.
Why Chefs Choose This
- Restaurant-grade tsuma: fine, even shreds with a clean, knife-like finish
- Consistent and fast: the same garnish on every plate, in a fraction of the time
- Skill in the tool: professional results without years of training
- Pairs with the peeler: the companion to Chiba's katsuramuki peeler
How to Use
- Prep the vegetable: daikon, carrot, cucumber and other firm vegetables
- Shred: produce long, fine, uniform strands of tsuma
- Refresh: hold the shreds in iced water to crisp before plating
- Clean: wash and dry thoroughly after use
つま — Tsuma, and why it matters
Tsuma is the shredded vegetable garnish, most often daikon, that accompanies sashimi. It is not just decoration: it refreshes the palate between pieces of fish, absorbs moisture on the plate, and shows the diner that care has been taken. The mark of good tsuma is fineness and evenness, long, delicate, identical strands that sit in a light, airy mound. Achieving that by hand is a benchmark knife skill; a dedicated Chiba slicer delivers the same result reliably, which is why it earns its place on a busy sashimi station.
Pairs with: the Chiba Katsuramuki Peeler S
How does this work with the Chiba peeler?
They are two halves of the same job. The katsuramuki peeler turns a daikon into one continuous paper-thin sheet; the tsuma slicer takes vegetables through to the fine shredded garnish. Together they let a kitchen produce flawless katsuramuki sheets and the fine tsuma that comes from them, both to a knife-quality standard, without tying up a skilled chef for the whole prep.
Product Details
| Type | つま — Tsuma slicer for fine shredded vegetable garnish |
| Brand | Chiba |
| Best For | Daikon and firm vegetables for tsuma and garnish |
| Pairs with | Chiba Katsuramuki Peeler S |
| Origin | Japan |
What is tsuma?
Tsuma is the fine shredded vegetable garnish, usually daikon, served with sashimi. It refreshes the palate, helps keep the plate clean and dry, and signals care in presentation. Good tsuma is long, fine and even, exactly what a dedicated slicer is built to produce.
Which vegetables can I use?
Firm vegetables shred best: daikon above all, but also carrot, cucumber and similar. Crisping the finished shreds in iced water before plating gives that light, airy, restaurant-style mound.
How do I care for it?
Wash and dry it thoroughly after every use, as with any fine blade tool, and keep it dry between uses to protect the cutting edge. A clean, sharp blade is what keeps the tsuma fine and even.
