Cucumbers - rounds


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 radish - rounds


Peel the daikon radish, then cut into 4 to 5 cm (1.5 to 2 in.) width slices.
Tomatoes - rounds



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


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


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


Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
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20min
146kcal
591mg