Introducing one-handed cooking methods for stroke survivors, along with the use of convenient goods!!

Following the peeling of potatoes, I tried peeling the vegetables “carrots” that are likely to come up on the table, such as curry, stew, potato salad, simmered meat and potatoes, and cakes.

As with potatoes, I use a normal cutting board and a vertical peeler without using a wet cloth or a special cutting board. Since it is a vertically long vegetable, the best point is to peel it while pulling the peeler toward you while holding it with your thumb so that it does not roll sideways.

Please check it below:

　

　　

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