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The Japanese consider food as one of the integral parts of the rhythm of life, and that its presentation is of essence.
JC Uni-Tec has created some of the most cunning devices for your culinary convenience to replicate the art of Japanese embellishments to enhance your home-cooked meals.
Though simplistic in design and easy to the eye and palate, Japanese culinary requires a lot of skill that only seasoned master chefs around the world have exclusively reproduced the artistic food presentation of the Japanese. And cutting is one of the most basic and fundamental requirement of Japanese culinary techniques. Mastering the art of cutting is so important that the Tsuji school judges how well entering students perform the task of peeling a giant white radish into a single continuous sheet to measure one's skill and control of the knife.
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JC Uni-Tec Vegg-Q attempts to mimic the most difficult of these cutting techniques: the tsuma and the katsura. The tsuma refers to angel hair slices while the katsura refers to paper thin slices. Used in exquisite and delicate-looking garnishes, it takes a lot of mastery in the use of the usuba, yanagiba or gyuto knives that lack of skill can cause a lot of strain on your hands. With the Vegg-Q, you can create ornate tsuma and katsura garnishes to accompany homemade sashimi dish or an elegant kaeseki dinner.
Learn various tsuma and katsura aesthetic arrangements and techniques to enhance and compliment your home cooking at
www.jcuni-tec.com.
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