Hosogiri (細切り) is when you cut the vegetable into julienne strips.
First, cut the vegetable into a thick rectangular shape, about 2 ½ inch long. Then cut lengthwise into 1/8 inch slices. Stack these slices and again cut lengthwise into 1/8 inch strips creating thin uniform square sticks. If vegetable is round like potato or carrot, cut in half and lay the flat side down on the board. This will keep it from rolling.
