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.

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

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

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

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

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