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...
Sengiri (千切り) is when you cut the vegetable into long julienne strips, usually 6-7 cm...
Mijingiri (みじん切り) is when you mince a vegetable.
Tanzakugiri (短冊切り) is when you cut the vegetable into rectangles. Cut the vegetable (daikon)...
Sogigiri (そぎ切り) is when you can cut the vegetable/meat into slanted pieces. Angle your...
Sasagaki (ささがき) is when you shave gobo roots like how you sharpen a pencil...
Rangiri (乱切り) is when you rotate and cut the vegetable. From the end of...
Japanese cooking has many cutting techniques, mentori is when you remove the corners from...
Kushigatagiri (くし形切り) is when you cut vegetables into wedges. Cut the vegetable lengthwise in...
Japanese cooking has many cutting techniques, koguchigiri is when you cut vegetable into thin...
Japanese cooking has many cutting techniques, kannon-biraki is when you butterfly both sides of...
