News
Contact Us
Japanese
About Us
About Us
Our Company
Our Brand
Our History
Our Business
Food Culture
Food Culture
Shokuiku (Food Education)
Kikkoman Soy Sauce Museum
Food Forum
Kikona's Kitchen
Quality / R&D
Corporate Citizenship
IR
Cookbook
Worldwide
Search
Close
Menu
Close
Search
Search
Category Search
Cooking Basics
How to cut vegetables
Thinly sliced
Cucumbers - thinly sliced
Ginger - thinly sliced
Onions - thinly sliced
Eggplants - thinly sliced
Garlic - thinly sliced
Japanese long onion - thinly sliced
Rounds
Cucumbers - rounds
Daikon radish - rounds
Tomatoes - rounds
Eggplants - rounds
Carrots - rounds
Lotus root - rounds
Half-circle slices
Cucumbers - half-circle slices
Daikon radish - half-circle slices
Tomatoes - half-circle slices
Eggplants - half-circle slices
Carrots - half-circle slices
Lotus root - half-circle slices
Quarter slices
Daikon radish - quarter slices
Carrots - quarter slices
Finely chopped
Ginger - mincing
Onions - finely chopped
Garlic - mincing
Japanese long onion - finely chopped
Matchstick juliennes
Cucumbers - matchstick juliennes
Burdock root - matchstick juliennes
Potatoes - matchstick juliennes
Daikon radish - matchstick juliennes
Carrots - matchstick juliennes
Japanese long onion - matchstick juliennes
Green peppers - matchstick juliennes
Julienned
Cabbage - julienned
Ginger - julienned
Daikon radish - julienned
Carrots - julienned
Thin rectangular cut
Daikon radish - thin rectangular cut
Carrots - thin rectangular cut
Long stick cut
Daikon radish - long stick cut
Carrots - long stick cut
Cut into bite-size pieces
Cabbage - bite-size pieces
Potatoes - cut into bite-size pieces
Green peppers - cut into bite-size pieces
Random cut
Cucumbers - random cut
Daikon radish - random cut
Eggplants - random cut
Carrots - random cut
Green peppers - random cut
Lotus root - random cut
Wedge cut
Cabbage - wedge cut
Onions - wedge cut
Tomatoes - wedge cut
Roughly chopped
Greens - roughly chopped
Cabbage - roughly chopped
Tomatoes - roughly chopped
Chateau cut
Carrots - chateau cut
Cutting into thin rounds
Cucumbers - thin rounds
Japanese long onion - cutting into thin rounds
Shavings
Burdock root - shavings
Cutting into chunks
Japanese long onion - cutting into chunks
Julienned ultra-fine
Japanese long onion - julienned ultra-fine
Cooking Basics
How to prepare vegetables
How to cut vegetables
How to prepare seafood
How to prepare meat
How to prepare other ingredients
How to make dashi/Japanese broth
How to cook rice
Featured Contents
Recipe Videos
Less Salt Soy Sauce Recipes
Washoku Lesson
Featured Contents
Cooking Guide
About Cookbook
HOME
Cookbook
Cooking Basics
How to cut vegetables
