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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.
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