These are some ways that I know of cutting vegetable
- 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.
Cut into 2-3 cm thin square shaped peices. I think this cutting technique is called "ben" in Chinese.
Cut width 7-8 mm, length 5-6 cm, thickness 1mm.
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.
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".
Slice round vegetables into wedges like a pie from the top.
Dice into 1/2 inch or 5 mm cubes.
Mince. Cut like araregiri but smaller.
Dice into 1 cm cubes. This style is called "tei" in Chinese.
Dice into 2 cm pieces. Often used when cutting tofu.
Cut very thinly into 5-6 cm length pieces. This is called "su" in Chinese.
Cut into triangular bite sized pieces while rolling carrots or burdock. Cut round vegetables like potatos in half then into bite size.
Shave carrots or burdock like you would sharpen a pencil with a knife.