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
Shiraga negi (white hair leek)
The white part of a Japanese leek cut into julienne strips is called shiraga (white hair) negi (leek) because of its resemblance to white hair. Cut the white part of a leek into 4-5-cm-long pieces, cut the sections in half lengthwise and remove the core. Stack the remaining layers of the leek skin side up and cut lengthwise into julienne strips. Soak in water but drain well before use. Shiraga negi makes a good condiment or garnish.
