Ways of cutting vegetables

created by sensei

(idea) by sensei (6.6 y) (print) ? (I like it!) 3 C!s Tue Jun 06 2000 at 16:04:43

These are some ways that I know of cutting vegetables.

Wagiri: Round vegetables like daikon or carrrots are sliced into circles,to desired thickness.
Hangetsugiri: (half moon cut) Cut wagiri pieces in half.
Ichogiri: (fan shape cut) Cut round slices in quarters.
Shikishigiri: Cut into 2-3 cm thin square shaped peices. I think this cutting technique is called "ben" in Chinese.
Tanzakugiri: Cut width 7-8 mm, length 5-6 cm, thickness 1mm.
Nanamegiri: Slice diagonally. Use this style when cutting burdock root or scallions (green onions).
Koguchigiri : The same as wagiri but very thinly sliced. Chop scallions this way, starting from the root.
Hiyoshigigiri: Cut into 5-6 cm match stick length pieces, 5-6 mm thick pieces. (In French cuisine this is called "julienne".)
Chateau-giri : Cut carrot or potatos into football shaped pieces for "glasse".
Kushigatagiri: Slice round vegetables into wedges like a pie from the top.
Araregiri: Dice into 1/2 inch or 5 mm cubes.
Migingiri: Mince. Cut like araregiri but smaller.
Sainomegiri: Dice into 1 cm cubes. This style is called "tei" in Chinese.
Yakko: Dice into 2 cm pieces. Often used when cutting tofu.
Sengiri: Cut very thinly into 5-6 cm length pieces. This is called "su" in Chinese.
Rangiri: Cut into triangular bite sized pieces while rolling carrots or burdock. Cut round vegetables like potatos in half then into bite size.
Sasagaki: Shave carrots or burdock like you would sharpen a pencil with a knife.

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