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Cooking Basics
How to prepare vegetables
Avocado
Avocado - peeling
Avocado - prevent browning
Bamboo shoots
Bamboo shoots - cutting off the tip
Bamboo shoots - making a vertical slit
Bamboo shoots - parboiling
Bell peppers
Bell peppers - removing seeds
Bell peppers - grilling and peeling the skin
Bitter melon/goya
Bitter melon - removing seeds and cotton
Bitter melon - soaking in salt
Broad beans
Broad beans - removing from pod
Broad beans - peeling off the thin skin
Broad beans - making a slit
Burdock root
Burdock root - peeling
Burdock root - shavings
Burdock root - matchstick juliennes
Cabbage
Cabbage - julienned
Cabbage - bite-size pieces
Cabbage - wedge cut
Cabbage - roughly chopped
Carrots
Carrots - rounds
Carrots - half-circle slices
Carrots - quarter slices
Carrots - matchstick juliennes
Carrots - julienned
Carrots - thin rectangular cut
Carrots - long stick cut
Carrots - random cut
Carrots - chateau cut
Celery
Celery - removing the strings
Chestnuts
Chestnuts - peeling the shell and skin
Cucumbers
Cucumbers - rolling in salt
Cucumbers - thinly sliced
Cucumbers - rounds
Cucumbers - half-circle slices
Cucumbers - matchstick juliennes
Cucumbers - random cut
Cucumbers - thin rounds
Daikon radish
Daikon radish - rounds
Daikon radish - half-circle slices
Daikon radish - quarter slices
Daikon radish - matchstick juliennes
Daikon radish - julienned
Daikon radish - thickly peeling the skin
Daikon radish - chateau cut
Daikon radish - making a cross cut
Eggplants
Eggplants - removing the calyx
Eggplants - removing lye
Eggplants - grilling and peeling the skin
Eggplants - peeling in a stripe pattern
Eggplants - thinly sliced
Eggplants - rounds
Eggplants - half-circle slices
Enoki mushrooms
Enoki mushrooms - removing the hard base
Fuki/Japanese butterbur
Fuki/Japanese butterbur - rolling in salt
Fuki/Japanese butterbur - peeling the skin
Garlic
Garlic - crushing
Garlic - thinly sliced
Garlic - mincing
Ginger
Ginger - thinly sliced
Ginger - mincing
Ginger - squeezing out juice
Ginger - julienned
Green beans
Green beans - removing stems
Green beans - draining
Green peppers
Green peppers - matchstick juliennes
Green peppers - random cut
Green peppers - removing seeds
Green asparagus
Green asparagus - peeling off the outer skin
Greens
Greens - making a cross cut into the root
Greens - soaking in water to revive
Greens - separating leaves and stems
Greens - boiling in salt
King oyster mushrooms
King oyster mushrooms - cutting off the hard base
Okra
Okra - removing fuzz
Okra - removing the calyx
Onions
Onions - soaking in cold water to soften the flavor
Onions - thinly sliced
Onions - finely chopped
Potatoes
Potatoes - removing the eyes
Potatoes - soaking in water
Potatoes - peeling while hot
Potatoes - boiling from cold water
Potatoes - matchstick juliennes
Renkon/lotus root
Lotus root - soaking in water
Lotus root - rounds
Lotus root - half-circle slices
Lotus root - random cut
Japanese long onion
Japanese long onion - thinly sliced
Japanese long onion - finely chopped
Japanese long onion - matchstick juliennes
Japanese long onion - julienned ultra-fine
Satoimo/Japanese taro
Satoimo/Japanese taro - removing sliminess
Satoimo/Japanese taro - wiping away sliminess
Satoimo/Japanese taro - peeling for six sides
Shiitake mushrooms
Shiitake mushrooms - removing the hard base
Shiitake mushrooms - removing the stem
Shimeji mushrooms
Shimeji mushrooms - cutting off the hard base
Snow peas
Snow peas - removing stems and strings
Sweet potatoes
Sweet potatoes - removing starch
Tomatoes
Tomatoes - peeling
Tomatoes - removing the seeds
Tomatoes - rounds
Tomatoes - half-circle slices
Udo plant
Udo plant - removing excess starch
Cooking Basics
How to prepare vegetables
How to cut vegetables
How to prepare seafood
How to prepare meat
How to prepare other ingredients
How to make dashi/Japanese broth
How to cook rice
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How to prepare vegetables
