How to cut vegetables

Matchstick juliennes

Cucumber

 
 
 

Thinly slice the cucumber at a diagonal angle, gradually slide and stack the slices, and cut finely from end to end.

Burdock

 
 
 

Scrape the burdock root with a knife, and cut into 5 cm pieces. Then place in water and cut into sheets of around 3 mm, gradually sliding and stacking the slices. Finally, thinly cut to widths of around 3 mm.

Potato

 
 
 

Remove any eyes from the peeled potato, place in water, and cut into rounds of around 3 mm width, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm.

Daikon

 
 
 

Cut the daikon radish into 4 to 5 cm width pieces, remove the skin, and slice into boards around 3 mm wide, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm.

Carrot

 
 
 

Cut the peeled carrot into 4 to 5 cm pieces, and slice into boards around 3 mm wide, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm.

Japanese long onion

 
 
 

Cut the Japanese long onion into 5 cm pieces, cut vertically in half, and slice thinly lengthwise from side to side.

Green bell pepper

 
 

[Sliced along the grain]
Slice the green bell pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm. The green bell pepper will have a crisp texture when sautéed.

 
 

[Sliced against the grain]
Slice the green bell pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.