Ginger - mincing
![](/en/cookbook/basic/vegetables/img/ginger_im03.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im04.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im05.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im06.jpg)
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Onions - finely chopped
![](/en/cookbook/basic/vegetables/img/onion_im06.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im07.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im08.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im09.jpg)
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Garlic - mincing
![](/en/cookbook/basic/vegetables/img/garlic_im05.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im06.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im07.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im08.jpg)
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Japanese long onion - finely chopped
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im03.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im04.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im05.jpg)
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.