Cucumbers - thinly sliced
![](/en/cookbook/basic/vegetables/img/cucumber_im02.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im03.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im04.jpg)
Cut the cucumber vertically in half, and then thinly slice cut-side down at an angle from end to end.
Ginger - thinly sliced
![](/en/cookbook/basic/vegetables/img/ginger_im01.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im02.jpg)
Peel the skin of the ginger knob, and then thinly slice it from end to end.
Onions - thinly sliced
![](/en/cookbook/basic/vegetables/img/onion_im02.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im03.jpg)
[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.
![](/en/cookbook/basic/vegetables/img/onion_im04.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im05.jpg)
[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
![](/en/cookbook/basic/vegetables/img/eggplant_im08.jpg)
![](/en/cookbook/basic/vegetables/img/eggplant_im09.jpg)
![](/en/cookbook/basic/vegetables/img/eggplant_im10.jpg)
Remove the stem of the eggplant. Then cut vertically into two, and slice thinly at an angle from end to end.
Garlic - thinly sliced
![](/en/cookbook/basic/vegetables/img/garlic_im02.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im03.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im04.jpg)
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
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im01.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im02.jpg)
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.