Daikon radish - thin rectangular cut
![](/en/cookbook/basic/vege_cut/img/rectangular_im01.jpg)
![](/en/cookbook/basic/vege_cut/img/rectangular_im02.jpg)
![](/en/cookbook/basic/vege_cut/img/rectangular_im03.jpg)
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
Carrots - thin rectangular cut
![](/en/cookbook/basic/vegetables/img/carrot_im16.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im17.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im18.jpg)
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.