Any delicious dish is the result of a succession of steps. Let's brush up on your cooking skills by reviewing some basic techniques such as cutting. The cure you put into every step of cooking is sure to bring a smile on every face on your dining table.
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Japanese Cutting/Peeling Techniques
Icho-giri (quarter-rounds)
Cut cylindrical vegetables into fourths lengthwise and then cut slice crosswise. The shape is similar to icho (ginkgo leafs), hence the name. This style is suitable for soups, salads, and dressed dishes. It is often used for daikon (Japanese white radish), potatoes, and carrots.
