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Japanese long onion

Japanese long onion - thinly sliced


Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.

Japanese long onion - finely chopped


Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Japanese long onion - matchstick juliennes


Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.

Japanese long onion - julienned ultra-fine


In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.

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