Japanese Cutting Techniques & Tips

Wish to learn how to cut vegetables like a pro? This tutorial (with video) will show you the unique style of Japanese Cutting Techniques for vegetables and meat. My tips will help you improve the flavor, texture, and presentation of your food. 

Since I started sharing recipes on Just One Cookbook in 2011, I’ve received so many questions about how I cut vegetables. Whether it’s random-cutting carrots for chicken curry or angle-slicing chicken for oyakodon, traditional knife skills are an important part of Japanese home cooking. Mastering them can elevate your vegetable and protein prep to bring authentic flavor, texture, and beauty to your dishes.

Here, I share my comprehensive guide to Japanese cutting techniques—with both Japanese and English terms, step-by-step instructions, a video, common recipe uses, and helpful tips that you can try at home.

Unique Japanese Cutting Techniques

• Slanted Slice ( Sogigiri )
• Irregular Rolling Cut ( Rangiri )
• Gobo Shaving Cut ( Sasagaki )
• Half-Moon Slices ( Hangetsugiri )
• Ginkgo Leaf Cut ( Ichogiri )
• Thin Rectangular Slices ( Tanzakugiri )
• Chunky Cross-Cut ( Butsugiri )
• Rough Chop ( Zakugiri )
• Butterflying Cut ( Kannon biraki )
• White Hair Tokyo Negi Garnish ( Shiraga negi )
• Beveling the Edges ( Mentori )
• Rotational Peeling ( Katsuramuki )
• Decorative Cuts ( Kazarigiri )

Japanese Cutting Techniques: What Makes Them Unique?

Japanese cutting techniques reflect a deep respect for food and the precision and artistry behind Japanese cooking. Every motion is intentional. It’s one of the reasons Japanese cuisine feels so refined and thoughtful.

These cuts aren’t random, though. They help the ingredients:

• cook evenly;
• absorb flavor better; and
• elevate the overall presentation on the plate.

There are also specialized knives like the yanagiba for sashimi or the nakiri for vegetables. Each is designed with purpose, honoring the ingredient and the dish.

Tips for Japanese Knife Handling

Known as hōchō-sabaki (包丁さばき), knife technique and control are important for Japanese cuisine. Here are three important tips:

• Use the whole blade in smooth strokes.
• Keep the guiding hand in a “cat paw” (neko no te, 猫の手) position.
• Sharpen knives regularly for safety and precision.

Video Tutorial

In 2016, I made a quick video compiling basic cutting techniques that the Japanese use in our daily cooking. This tutorial does not include everything, but I thought it was fun to put together and share.

The Japanese have specific names for Japanese cutting techniques that accentuate the look, flavor, and texture of your ingredients.

Basic Japanese Cutting Techniques

Below are the foundational cutting methods that we use in both traditional and modern Japanese cooking. By mastering these cuts, you’ll gain more confidence in the kitchen improve your results in the kitchen.

Round Cut (Wagiri)

Wagiri (輪切り) means “round cut” and refers to slicing cylindrical vegetables into thin or thick, circular rounds. This simple yet essential technique highlights the natural shape of ingredients and ensures even cooking (read more).

How-to:

1. Place the vegetable on a cutting board.
2. Hold it steady and slice crosswise into even rounds.
3. Adjust thickness depending on the dish—thin (5 mm–1 cm) for salad and quick pickles, and thick (2–3 cm) for stir-fries and simmered dishes.

Types of food: Cucumber, daikon, tomato, eggplant, zucchini, carrot, lotus root, okra, sausages

Uses:

• Simmered dishes
• Tempura
• Daikon in Oden

Nami’s tips:

• Uniform thickness is key.
• Use a mandoline for uniform thin slices.
• Thinner slices absorb flavor quickly—ideal for pickling.
• Soak lotus root or eggplant slices in water to remove bitterness and prevent discoloration.

Thin Crosswise Slices (Koguchigiri)

Koguchigiri (小口切り) means “small opening cut” and refers to slicing long, slender vegetables crosswise into thin, round slices from one end to the other (read more).

How-to:

1. Line up the vegetables on the cutting board.
2. Slice crosswise into thin rounds, keeping the thickness even.
3. For finer cuts, use a rocking motion with a sharp knife.

Types of food: Green onions/scallions, Tokyo negi, chilies

Uses:

• Miso soup – Garnish
• Hiyayakko (Chilled Tofu) – Garnish
• Gyudon and Oyakodon – Garnish
• Cold Soba – Garnish
• Udon Noodle Soup – Garnish

Nami’s tips:

• Thickness varies depending on the recipe, but roughly 2–3 mm.
• Use immediately for freshness and color.
• Use the white part of green onions for a sharp flavor.
• Use the green part of green onions for aroma.

Thin Slices (Usugiri)

Usugiri (薄切り) means “thin slicing” and refers to slicing ingredients into very thin, flat pieces—usually lengthwise or crosswise. We use this cut when we want ingredients to cook quickly, marinate easily, or add a delicate texture without being too bulky. The focus is on thickness, not shape.

How-to:

1. Slice the ingredient evenly and thinly, typically 1–3 mm thick.
2. For round vegetables, slice crosswise into thin rounds.
3. For meat or leafy vegetables, slice against the grain or stem for tenderness.

Types of food: Cucumber, daikon, onion, garlic, eggplant, thinly-sliced beef or port

Uses:

• Sunomono and salads
• Pickles
• Japanese hot pot (Shabu Shabu and Sukiyaki) – see my tutorial How to Slice Meat Thinly at home
• Yakiniku (Japanese BBQ)
• Whenever quick cooking is needed

Nami’s tips:

• Use a sharp knife or mandoline for consistent slices.
• Thinner cuts cook faster and absorb flavor better.
• Soak raw vegetable slices in cold water for extra crispness, especially in salads.

Diagonal Cut (Nanamegiri)

Nanamegiri (斜め切り) means “diagonal cut” and refers to slicing ingredients at an angle, rather than straight across. This simple technique increases surface area, which helps ingredients cook faster, absorb more flavor, and look more visually appealing (read more).

How-to:

1. Tilt your knife at a 30–45° angle.
2. Cut even slices along the length of the ingredient, about 3–5 mm thickness, maintaining the angle with each cut.

Types of food: Tokyo negi, carrot, cucumber, celery, green onion, meat, sausage

Uses:

• Miso soup
• Simmered dishes
• Japanese hot pot
• Stir-fires

Nami’s tips:

• Keep slices even in thickness for uniform cooking.
• This cut is ideal for long or narrow vegetables.
• Diagonal slices offer a more elegant look on the plate compared to straight cuts.

Wedge Cut (Kushigatagiri)

Kushigatagiri (くし形切り) means “comb-shaped cut” and refers to a wedge or fan-shaped cut, similar to how citrus fruits or onions are sliced. This technique mimics the look of a hand fan, creating elegant segments with a natural arc (read more).

How-to:

1. Cut the round vegetable or fruit (like an onion, tomato, or lemon) in half lengthwise.
2. Place the flat side down for stability.
3. Slice into equal wedges by cutting on an angle from the center point, like slicing a pizza.

Types of food: Onion, tomato, citrus fruit

Uses:

• Simmered dishes – Nikujaga
• Stir fries – Yasai Itame
• Soups – Miso Soup

Nami’s tips:

• Keep the wedges uniform for even cooking and better presentation.
• For onions, this cut helps retain their shape during simmering.

Minced Cut (Mijingiri)

Mijingiri (みじん切り) means “finely chopped” or “minced.” It’s one of the most basic and widely used knife techniques in Japanese cooking. It involves cutting ingredients into tiny, even pieces to blend smoothly into sauces, fillings, or stir-fries (read more).

How-to:

1. Slice the ingredient into thin planks.
2. Cut the planks into narrow strips.
3. Turn and chop across the strips into small dice.
4. Rock the knife over the pile a few times for finer pieces.

Types of food: Onion, carrot, ginger, garlic, shiitake mushroom

Uses:

• Fried rice
• Making patties – Hambagu, Korokke, Gyoza

Nami’s tips:

• For onions, chill in the fridge before chopping to reduce tears.
• Keep your knife sharp to get clean cuts instead of crushing.

Stick Cut (Hyoshigigiri)

Hyōshigigiri (拍子木切り) refers to cutting ingredients into thick rectangular sticks, typically about the size of wooden clappers called hyōshigi used in traditional kabuki theater or Japanese ceremonies. The shape resembles a chunky baton or stick, thicker than hosogiri (see next section), and ideal for highlighting texture and an elegant presentation (read more).

How-to:

1. Slice the vegetable into rectangular slabs about 1 cm thick.
2. Stack the slabs and cut into long rectangular sticks of equal width and length.
3. Aim for pieces around 1 cm wide and 4–5 cm long.

Types of food: Daikon, carrot, potato, konnyaku, bamboo shoots,

Uses:

• Simmered dishes – Chikuzenni
• Dressed vegetables
• Stir-fries – Yasai Itame

Nami’s tips:

• Hyōshigiri creates hearty pieces that hold their shape well during simmering.
• Great for dishes where you want visible, rustic presentation and satisfying texture.

Dice Cut (Sainomegiri)

Sainomegiri (さいの目切り) refers to a dice cut, where ingredients are sliced into neat, uniform cubes—often about 1 cm (⅜ inch) on each side. The name comes from sai no me, meaning the face of dice in Japanese (read more).

How-to:

1. Make stick cuts (hyoshigigiri) first, as explained above.
2. Rotate and cut across the strips to create small, cube-like pieces.

Types of food: Daikon, carrot, cucumber, potato, tofu (see variation below)

Uses:

• Soups – Kenchinjiru
• Salads – Pickled Vegetables
• Rice – Fried Rice, Takikomi Gohan (Japanese mixed rice)

Nami’s tips:

• The smaller the dice, the faster it cooks.
• Uniform size helps everything cook evenly and gives a polished look.
• Use a sharp knife to avoid crushing the cubes, especially with softer ingredients like tofu.
• If you’re a beginner, start with slightly larger cubes until you get comfortable.

Variation: Dice Cut Tofu on Your Palm

This traditional Japanese method is perfect when adding tofu to miso soup. Why?

• It keeps soft tofu from crumbling on the cutting board.
• It reduces extra handling.
• It lets you cut and drop tofu straight into the pot.

One rule: Never pull the knife across your palm. Press the knife down gently—if the blade only touches, it won’t cut you.

How-to:

1. Hold the tofu in your non-dominant hand.
2. Slice through it twice, about 1–1.5 cm thick, parallel to your palm.
3. Then cut lengthwise and crosswise to form cubes, letting them drop into the pot.

Nami’s tips:

• Go slowly. Let the knife glide through the tofu with minimal pressure. This method works best with soft or silken tofu.
• Once again: Never pull the knife across your palm.

Thin Strips (Hosoghiri)

Hosogiri (細切り) means “thin cut” and refers to slicing ingredients into narrow, matchstick-like strips. This is very similar to a julienne cut (next one) but just slightly thicker (read more).

How-to:

1. Cut the ingredient into thin slices.
2. Stack the slices and slice again into thin strips—around 2–3 mm wide, 4–5 cm long.
3. Keep the lengths even for uniform cooking.

Types of food: Cucumber, gobo, potato, daikon, carrot, ginger, Tokyo negi, bell pepper, bamboo shoot

Uses:

• Kinpira Gobo
• Stir-fries
• Harusame Salad
• Soups
• Cold noodles

Nami’s tips:

• Try to keep the strips consistent for better texture and appearance.
• For softer vegetables, use a mandoline for even slicing.
• If using raw, soaking in cold water can crisp up the texture and remove bitterness.

Julienne Cut (Sengiri)

Sengiri (千切り) means “thousand cuts” in Japanese and refers to thin julienne-style strips, usually about 1–2 mm wide. It’s a go-to technique for slicing vegetables into fine, uniform matchsticks to enhance texture and quick cooking. (read more).

How-to:

1. Slice the vegetable into thin round slices or sheets.
2. Stack the slices and cut into fine, uniform strips—ideally around 1–2 mm thick.

Types of food: Cabbage, daikon, carrot, gobo (burdock root), ginger

Uses:

• Leafy vegetables like cabbage – Okonomiyaki and cabbage salad for Tonkatsu
• Root vegetables like daikon, carrots, gobo, and ginger – Kinpira Gobo, Daikon Salad
• Cucumber – Somen

Nami’s tips:

• Make paperthin strips for the best texture, generally 6–7 cm x 1–2 mm.
• Use a long-bladed knife.
• Keep your knife sharp to prevent crushing or tearing.
• Stack slices neatly to ensure even strips.
• Soak sengiri cabbage in cold water to crisp it—perfect for serving with fried foods.

Tools:

• This Wood Handle Julienne Peeler is perfect tool for creating long, thin strips of vegetables for dishes like carrot salad or kinpira gobo.
• This Stainless Steel Cabbage Slicer is an essential tool for quickly and easily shredding cabbage into fine strips.

Unique Japanese Cutting Techniques

Slanted Slice (Sogigiri)

Sogigiri (そぎ切り) is a slicing technique where ingredients are cut on a sharp diagonal, creating wide, thin pieces. The word sogi means “to shave,” and this method increases surface area for quicker, more even cooking and better flavor absorption. Diagonal slicing for a wide surface area and soft texture (read more).

How-to:

1. Hold the ingredient (typically meat, fish, or vegetables) steady on a cutting board.
2. Angle your knife sharply (about 45 degrees) and slice in a forward motion, shaving off thin, diagonal pieces.
3. Repeat while maintaining the same angle for uniform cuts.

Types of food: Chicken breast, Chicken thigh, pork loin, fish fillets, mushroom caps, dense part of the napa cabbage

Uses:

• Simmered dishes
• Stir-fries – Yasai Itame
• Shiitake or eringi mushrooms

Nami’s tips:

• Use for proteins to help them cook evenly and stay tender.
• For vegetables, sogigiri speeds up cooking and creates elegant slices.
• Keep your knife sharp and use a smooth slicing motion—not a sawing motion—for clean cuts.

Irregular Rolling Cut (Rangiri)

Rangiri (乱切り) means “random cut” or “rough cut,” but it’s actually a very intentional technique. It involves cutting irregular, angled chunks by rotating the ingredient between each slice. This creates pieces with varied surfaces that cook evenly and absorb flavor well (read more).

How-to:

1. Hold the vegetable horizontally.
2. Make a diagonal cut. Make sure to keep pieces roughly the same size for even cooking.
3. Roll the ingredient a quarter turn, then cut again at the same angle.
4. Repeat: Cut → roll → cut → roll, until finished.

Types of food: Carrots, cucumber, daikon, eggplant, lotus root, burdock root (gobo)

Uses:

• Simmered dishes – Nikujaga
• Miso soup with root vegetables – Tonjiru and Kenchinjiru
• Stews – Japanese Chicken Curry and Cream Stew
• Oden

Nami’s tips:

• This cut maximizes surface area, so ingredients absorb flavors better in simmered dishes.
• Try to keep pieces roughly the same size for even cooking, despite the irregular shapes.
• Great for rustic, home-style Japanese dishes where texture and flavor matter most

Gobo Shaving Cut (Sasagaki)

Sasagaki (ささがき) is a traditional shaving technique used primarily for burdock root (gobo). This technique helps release the earthy aroma of burdock and makes it cook quickly and evenly (read more).

How-to:

1. Score 4 incisions, about 2–5 mm deep, lengthwise on the outer layer of the burdock root.
2. Hold the peeled burdock root at a slight angle over a bowl of water.
3. Use the tip of your knife to shave the root toward yourself, rotating the burdock as you go.
4. Immediately soak the shavings in water to prevent discoloration and remove bitterness.

Types of food: Gobo (burdock root)

Uses:

• Kinpira Gobo
• Kenchinjiru

Nami’s tips:

• For safety, use a vegetable peeler if you’re new to the technique.
• Don’t skip the soaking step—burdock oxidizes quickly!
• Soak shavings in water with a little vinegar to reduce bitterness and keep them from turning brown.

Half-Moon Slices (Hangetsugiri)

Hangetsugiri (半月切り) means “half-moon cut” and refers to slicing round vegetables into semicircular slices—great for both visual appeal and even cooking (read more).

How-to:

1. Cut the round vegetable in half lengthwise.
2. Lay the flat side down for stability.
3. Slice crosswise into even pieces, creating half-moon shapes, 5 mm for salads and stir fries, and 1–2 cm for simmered dishes.

Types of food: Cucumber, daikon, carrot, eggplant, lotus root

Uses:

• Simmered dishes – Chikuzenni, Nikujaga
• Sunomono
• Miso Soup
• Asazuke and Tsukemono

Nami’s tips:

• Thin slices absorb flavor quickly.
• Use thinner slices for soups, salads, and stir-fries, and thicker ones for simmered dishes.
• Keeping the cuts even ensures consistent cooking and a clean, polished presentation.

Ginkgo Leaf Cut (Ichogiri)

Ichōgiri (いちょう切り) means “ginkgo leaf cut” and is named after the fan-like shape of the ginkgo tree leaf. This technique involves cutting round vegetables into quarter-circle slices, creating a shape that resembles a ginkgo leaf—elegant yet easy to cook evenly (read more).

How-to:

1. Cut the round vegetable in half lengthwise.
2. Lay the flat side down for stability and cut again in half.
3. Cut the round vegetable into four quarter-circle wedges lengthwise.
4. Slice crosswise into even pieces, creating ginkgo leaf shapes. Use 5 mm for salads and stir-fries and 1–2 cm for simmered dishes.

Types of food: Daikon, carrot, zucchini, cucumber, eggplant

Uses:

• Miso soups – Kenchinjiru
• Simmered dishes – Nikujaga
• Oden

Nami’s tips:

• Good for soups and simmered dishes.
• A great alternative to sainomegiri or hangetsugiri when you want more visual interest.
• Keep slices uniform in thickness (around 5–8 mm) for even cooking.
• The ginkgo shape helps ingredients stay distinct and attractive in brothy dishes.

Thin Rectangular Slices (Tanzakugiri)

Tanzakugiri (短冊切り) refers to slicing ingredients into thin, rectangular strips, resembling the shape of a tanzaku—narrow strips of paper used for writing poems or wishes during the Tanabata festival. This versatile cutting method provides an elegant look and ensures quick, even cooking (read more).

How-to:

1. Slice the ingredient into flat sheets.
2. Stack the sheets and cut into thin, rectangular strips—usually about 1 cm wide and 4–5 cm long.

Types of food: Daikon, carrot, gobo (burdock root), cucumber, kombu, konnyaku, kamaboko fish cake

Uses:

• Soups
• Salads
• Simmered dishes

Nami’s tips:

• Combine with other shapes for visual interest.
• Keep your knife strokes long and smooth for uniform, clean edges.
• Great for dishes where you want the vegetable’s texture to shine.
• For extra visual appeal, combine tanzakugiri carrots and daikon for color contrast.

Chunky Cross-Cut (Butsugiri)

Butsugiri (ぶつ切り) means “chunk cut” or “cut into chunks.” It refers to slicing ingredients—especially cylindrical ones like green onions, bamboo shoots, or fish—into thick, even pieces without much concern for precision or uniform shape. It’s a rustic, practical cutting style often used in hearty home cooking.

How-to:

1. Place the ingredient on a cutting board.
2. Cut straight across into large, uniform chunks—typically about 3–5 cm (1–2 inches) thick.
3. No need to rotate or angle unless specified in the recipe.

Types of food: Tokyo negi, green onion, fish, bone-in chicken, konnyaku, root vegetables, bamboo shoots

Uses:

• Japanese hot pot (nabe) – Chicken Hot Pot
• Simmered dishes – Simmered Bamboo Shoots, Buri Daikon

Nami’s tips:

• This cut is perfect for simmered or stewed dishes, where the ingredient needs to hold its shape.
• For green onions or leeks, the thick cut gives a mellow sweetness when simmered.
• When used for fish or meat, the cut often includes the bone, especially in traditional cooking.

Rough Chop (Zakugiri)

Zakugiri (ざく切り) means “rough chop” or “chunky cut.” It is often used when cutting leafy or soft vegetables into large, rustic pieces. The word zaku mimics the crisp chopping sound made when slicing ingredients like cabbage or leafy greens.

How-to:

1. Stack or roll the vegetable (like cabbage or lettuce) for easier handling.
2. Slice crosswise into broad, thick pieces—usually 3–5 cm wide.
3. No need for perfect uniformity; the goal is a hearty, home-style look.

Types of food: Cabbage, lettuce, napa cabbage, spinach, komatsuna (see below), tomato, chives

Uses:

• Miso soup
• Japanese hot pot (nabe)
• Stir-fries
• Okonomiyaki

Nami’s tips:

• Ideal for ingredients that shrink during cooking, like cabbage.
• The larger cut preserves texture and bite.
• Use a sharp knife to avoid bruising tender greens.

Variation:

Butterflying Cut (Kannon biraki)

Kannon biraki (観音開き) is a butterflying technique used to open up a thick piece of meat or fish into a flat, even layer. The name comes from the double doors of a small Buddhist altar that houses a statue of the Buddhist deity, Kannon—a poetic way of describing how a cut is made in the center, and the piece is sliced open outward symmetrically to make it thinner.

How-to:

1. Place the ingredient on a cutting board.
2. Slice vertically through the center, stopping just before cutting all the way through.
3. Slice open both sides outward like a French door.

Types of food: Chicken breast, pork loin, fish, shrimp

Uses:

• Chicken Katsu
• Aji Fry

Nami’s tips:

• Use a sharp knife and cut slowly to avoid slicing all the way through.
• Press the opened meat gently to even out the thickness.
• Kannon biraki helps shorten cooking time and ensures even seasoning and browning.

White Hair Tokyo Negi Garnish (Shiraga negi)

Shiraga negi (白髪ねぎ) literally means “white hair Tokyo negi” and refers to finely shredded white parts of the Tokyo negi (Japanese long green onion), used as a delicate garnish. The thin, hair-like strands add both visual elegance and a sharp yet refined flavor to a dish.

How-to:

1. Use only the firm white part of the Tokyo negi.
2. Slice it lengthwise into very thin sheets.
3. Stack the sheets and cut into ultra-fine strips.
4. Soak in cold water briefly to curl the strands and remove harshness.
5. Drain and pat dry before using.

Types of food: Tokyo negi, green onion

Uses:

• Garnish for tataki (seared meats or fish), chashu, sashimi, tofu, ramen, donburi

Nami’s tips:

• Use a very sharp knife for clean, even strips.
• Soaking in ice water improves texture and presentation.
• Shiraga negi should be made just before serving for maximum freshness.

Tools:

• The Japan-made, handcrafted Tokyo Negi Shredder creates finely shredded shiraga negi!

Beveling the Edges (Mentori)

Mentori (面取り) is a Japanese knife technique where you trim or bevel the sharp edges of chopped vegetables, especially at corners. It gives a more polished, professional look and prevents edges from breaking and chipping during cooking.

How-to:

After cutting ingredients into cubes or chunks, use your knife to lightly shave off the corners of each piece. It doesn’t have to be perfect—just enough to soften the sharp edges.

Types of food: Daikon, carrot, potato, kabocha

Uses:

• Simmered dishes 

Nami’s tips:

• You don’t need to bevel every edge—just a few cuts per piece can make a difference!

Rotational Peeling (Katsuramuki)

Katsuramuki (かつら剥き) is a rotary peeling technique used to create a paperthin sheet from cylindrical vegetables like daikon or cucumber. The name comes from katsura (桂), referring to the elegant layers of the katsura tree’s bark—much like the thin, continuous vegetable ribbons created with this technique.

How-to:

1. Cut the vegetable (usually daikon) into manageable lengths, around 6–8 inches.
2. Hold it firmly with your non-dominant hand.
3. With a sharp knife, start peeling a long, even sheet around the vegetable, slowly rotating it as you slice.
4. Aim for consistent thickness—almost translucent.

Types of food: Daikon, cucumber, carrot

Uses:

• Sashimi presentation – used for tsuma
• Decorative vegetable sushi rolls
• Temari sushi
• Kazarigiri (decorative cutting)

Nami’s tips:

• Use a very sharp knife—this technique requires precision and control.
• Practice with a longer piece of daikon; its firm texture is most manageable for beginners.
• After peeling, the sheet can be rolled and cut into fine strips (used in tsuma) or used to wrap other ingredients.
• Katsuramuki is one of the most difficult Japanese cutting techniques, often taught in professional culinary training.

Decorative Cuts (Kazarigiri)

Kazarigiri (飾り切り) means “decorative cut” and refers to the art of carving fruits or vegetables into beautiful, symbolic shapes. It’s often used in traditional Japanese cuisine to enhance the visual presentation, especially for celebratory meals or seasonal dishes.

How-to:

There are many types of kazarigiri, but common shapes include:

• Plum blossom (ume): Made from carrots or lotus root
• Pine needles (matsu): Thinly sliced matsutake mushrooms
• Bamboo leaves (take): Shaped from cucumber or green onion

Use a small sharp knife or vegetable cutter to carve details carefully and symmetrically.

Types of food: Shiitake mushroom, lotus root, carrot, konnyaku, cucumber, daikon, matsutake mushroom, green onion

Uses:

• Osechi ryori (New Year food)
• Kaiseki dishes
• Bento boxes
• Sashimi garnishes

Nami’s tips:

• Use as an accent and decoration.
• Soak cut vegetables in cold water with a bit of vinegar to keep colors vibrant.
• Use vegetable cutters for easier, consistent results.
• For a festive touch, match the shape with the season—like cherry blossoms in spring or maple leaves in fall.

Variations:

Frequently Asked Questions

Should I cut vegetables against the grain or along with it?

Cut against the grain for a softer texture and quicker cooking—great for soups and stir-fries. Cut along the grain to keep a firmer, crunchier texture, ideal for raw or slow-cooked dishes where shape matters.

Why are there so many different cutting techniques in Japanese cooking?

Japanese cuisine emphasizes presentation, texture, and seasonality. Each cutting method is designed to highlight the ingredient’s natural qualities, ensure even cooking, and create visual harmony on the plate.

Which Japanese knife cuts are best for beginners to learn first?

Start with these: Wagiri (round slices), hangetsugiri (half-moon slices), sainomegiri (dice), and sengiri (fine julienne). Once you’re comfortable, try hyōshigigiri, sogigiri, and sasagaki.

Why does Japanese cooking care so much about uniform cutting?

Uniform cuts help ingredients cook evenly, absorb seasoning consistently, and create a visually balanced dish. It’s part of the Japanese philosophy of me de taberu (eating with your eyes).

Do I need to master all these techniques to cook Japanese food?

Not at all! Start with basic cuts that match the recipes you’re cooking. As you build confidence, you can gradually explore more precise or decorative cuts for better presentation and cooking results.

Editor’s Note: This post was originally published on May 3, 20019. It was republished on May 8, 2025, with updated content and new images to better serve our readers.