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.
e cooking school
Japanese Cutting/Peeling Techniques
Sen-giri (julienne) / Hoso-giri (thin cuts)
Both sen-giri and hoso-giri are techniques of cutting into long, thin pieces. Usually, with hoso-giri the width is thicker than sen-giri.
Sen-giri (julienne)
Slice into thin pieces about 2–3 inches long, make a pile of 5-6 slices, and cut into thin strips. For a firmer texture, make the slices lengthwise. For a softer texture, make crosscut slices. For cabbage, remove the core, make a stack of a few leaves, roll the stack up and cut into strips.
Hoso-giri (thin cuts)
The same technique as for julienne but usually the sticks are thicker..
