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How to cut vegetables


Wagiri:
Round vegatables like daikon or carrrots are sliced into circles,to desired thickness.

Hangetsugiri: (half moon cut)
Cut wagiri pieces in half.

Ichogiri: (fan shape cut)
Cut round slices in quarters.

Shikishigiri:
Cut into 2-3 cm thin square shaped peices. This cutting technique is called "ben" in China.

Tanzakugiri:
Cut width7-8 mm. length 5-6 cm, thickness 1mm.

Nanamegiri:
Slice diagonally. Use this style when cutting burdock or green onions.

Koguchigiri :
Same as wagiri but thinly sliced. Chop green onions or scallions this way, starting from the root.

Hiyoshigigiri:
Cut into 5-6 cm match stick length pieces, 5-6 mm thick pieces. (In French cuisine match size is called "julienne".)

Chateau-giri :
Cut carrot or potatos into football shaped pieces for "glasse".

Kushigatagiri:
Slice round vegtables like pie from the top.

Araregiri:
Dice into 5 mm cubes.

Migingiri:
Mince. Cut araregiri smaller.

Sainomegiri:
Dice into 1 cm cubes. (This style is called "tei" in China)

Yakko:
Dice into 2 cm pieces. Used often when cutting tofu.

Sengiri:
Cut very thinly into 5-6 cm length pieces. (this style is called "su" in China).

Rangiri:
Cut into triangular bite sized pieces while rolling carrots or burdock. Cut round vegetable like potatos in half then into bite size .

Sasagaki:
Shave carrots or burdock like you would sharpen a pencil with a knife.


cutting green onion (negi)

Koguchigiri Koguchigiri Mijingiri Yokogiri

Nanamegiri Sengiri Shiraganegi Kazarigiri


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