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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Carving Vegetables

Matsukasa-giri (oblique grid-like slits) / Kanoko-giri (grid-like slits)

Kanoko-giri is making fine grid-like slits on the surface of an ingredient. Matsukasa-giri is the same as kanoko-giri but the knife is held at an angle. With both methods, the cuts open and look great after cooking and help the absorption of flavors.

Kanoko-giri (grid-like slits)

Hold the knife perpendicular to the surface and make a crisscross pattern of cuts halfway through the ingredient.

Matsukasa-giri (oblique grid-like slits)

Cut the ingredient in the same way as for kanoko-giri but hold the knife at a slight angle.

Carving Vegetables