The Japanese has specific names for Japanese Cutting Techniques, cutting the vegetables a certain way accentuate its look, flavor, and texture.
Hosogiri (細切り) is a Japanese cutting technique when you cut the vegetable into julienne strips.
Japanese cooking has many cutting techniques, wagiri is cutting vegetables into rounds.
Japanese cooking has many cutting techniques, sainomegiri is when you cut vegetable into cubes.
Nanamegiri (斜め切り) is when you cut the vegetable diagonally. Cut the vegetable diagonally into oval shaped slices. Naname Usugiri (斜め薄切り) is when you cut the vegetable thinly and diagonally.
Sengiri (千切り) is when you cut the vegetable into long julienne strips, usually 6-7 cm x 1-2 mm.
Mijingiri (みじん切り) is when you mince the vegetable. 1. Chop the onion finely. With the knife tip pointing toward the root, slice the onion to within 1/2 inch of the base. Make about 1/4 inch parallel cuts. 2. Then slice the onion horizontally about 1/4 inch parallel cuts. 3. Then cut perpendicular to the first […]
Tanzakugiri (短冊切り) is when you cut the vegetable into rectangles. Cut the vegetable (daikon) and konnyaku into 2 inch lengths. Then cut crosswise into ½ inch pieces. Lastly slice them thinly into rectangles of 1/4 inch thickness.
Sogigiri (そぎ切り) is when you can cut the vegetable/meat into slanted pieces. Hold your knife diagonally, nearly parallel to the cutting board, and then slice meat/vegetable. This method gives the ingredient more surface area so that it cooks faster and soaks up flavor quickly.
Sasagaki (ささがき) is when you shave gobo roots like how you sharpen a pencil with a knife. 1. Shave off the gobo skin with the back of a knife. 2. Make a lengthwise cross-shape incision about 1 ½ inch deep at one end. Cut it from that end as if you were sharpening a pencil […]