How to cut vegetables
Round vegatables like daikon or carrrots are sliced into circles,to
Hangetsugiri: (half moon cut)
Cut wagiri pieces in half.
Ichogiri: (fan shape cut)
Cut round slices in quarters.
Cut into 2-3 cm thin square shaped peices. This cutting technique is called
"ben" in China.
Cut width7-8 mm. length 5-6 cm, thickness 1mm.
Slice diagonally. Use this style when cutting burdock or green onions.
Same as wagiri but thinly sliced. Chop green onions or scallions
this way, starting from the root.
Cut into 5-6 cm match stick length pieces, 5-6 mm thick pieces. (In French
cuisine match size is called "julienne".)
Cut carrot or potatos into football shaped pieces for "glasse".
Slice round vegtables like pie from the top.
Dice into 5 mm cubes.
Mince. Cut araregiri smaller.
Dice into 1 cm cubes. (This style is called "tei" in China)
Dice into 2 cm pieces. Used often when cutting tofu.
Cut very thinly into 5-6 cm length pieces. (this style is called "su"
Cut into triangular bite sized pieces while rolling carrots or burdock.
Cut round vegetable like potatos in half then into bite size .
Shave carrots or burdock like you would sharpen a pencil with a knife.