Cucumbers - thinly sliced
Cut the cucumber vertically in half, and then thinly slice cut-side down at an angle from end to end.
Ginger - thinly sliced
Peel the skin of the ginger knob, and then thinly slice it from end to end.
Onions - thinly sliced
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Eggplants - thinly sliced
Remove the stem of the eggplant. Then cut vertically into two, and slice thinly at an angle from end to end.
Garlic - thinly sliced
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.