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.