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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.
You are right. I cut like you but didn’t realise how they all have names. Some of them. Are difficult for me. My gobo are thin sticks and my mushrooms look like yours but I cut them opposite. Even my sashimi. Now I can go to JOC and try to do it right. Thanks
Hi Suz! Thank you for your kind words. I hope I’m doing right… LOL.
Could you make a video (or maybe you have made a video) of this technique applied to fish? We enjoyed the grilled fish and salted fish at breakfast in Japan and would like to cook it ourselves.
Hi Catherine! I’ll try one day, but until then, I hope this website helps!
https://ws-plan.com/gyokairui/sake-kirimi.html
Hi Nami! I just wanted to let you know how much I’m enjoying your website. I’ve never cooked Japanese food at home (though I love it) and your straight-ahead recipes have given me confidence. This curry has become a favorite at our home! I look forward to experimenting with different proteins and add-ins!
Hi Jason,
Thank you very much for your kind feedback!
We are so happy to hear you are enjoying our website and Japanese food!
Thank you for writing to us.🙂