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
Kushigata-giri (wedges)
Cut spherical vegetables, such as onions, tomatoes, and lemons, into quarters lengthwise. The shape is similar to kushi (Japanese hair combs), hence the name. Cut first into half, place cut side down, and cut into 4-8 wedges. For a clean edge to the wedge, cut with the skin/rind side down.
