Make strips for kinpira-style cooking
The comb blade scores the vegetable while the flat blade lifts the cut into strips approximately 3 mm wide. Carrot and burdock are useful starting points for a kinpira-style sauté or a vegetable side dish.
Choose manageable, firm pieces and peel away tough skin separately when needed. Prepare the strips before cooking so they can be added to the pan together, and collect each batch clear of the working area.






