How to cut vegetables

Rounds

Cucumber

 
 

Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.

Daikon

 
 

Cut the daikon radish into of 4 to 5 cm width pieces, remove their skin, and slice into consistent widths from end to end.

Tomato

 
 
 

Use the tip of the knife to remove the tomato stem, and slice at consistent widths from end to end.

Eggplant

 
 

Remove the stem of the eggplant, and slice at consistent widths from end to end.

Carrot

 
 

Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.

Lotus root

 
 

Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.