Half-circle slices

Cut the cucumber in half vertically, and slice cut-side down at consistent widths from end to end.

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

Cut the tomato in half vertically. Then remove the stem, and slice cut-side down at consistent widths from end to end.

Remove the stem from the eggplant. Then cut in half vertically, and slice cut-side down at consistent widths from end to end.

Peel the skin of the carrot. Then remove the stem, cut in half vertically, and slice cut-side down at consistent widths from end to end.

Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.