Have you ever cooked according to Japanese cookbooks? Have you ever been mentioned above in the process of reading the menu? ○○り? (XXX cut) stumped? If you happen to have a similar experience, you might as well focus on learning the basic cuts commonly used in 16 Japanese cuisine!

? Slice; Cut into small pieces

Suitable raw materials: burdock (ごぼぅ), onion (ネギ), etc.

? This is the simplest cut. Cut from one end of the raw material, with a length of 2~3cm.

Inclined edge cutting

Suitable raw materials: beef jerky, onion, cucumber (きゅぅり), carrot (にんじん), etc.

? Used for cutting slender cylindrical raw materials, starting from one end and cutting obliquely with a knife.

Small incision

Suitable raw materials: onion, cucumber, etc.

? It is used for cutting slender cylindrical raw materials, starting from one end and cutting into pieces bit by bit.

Can be used to cut onions and so on.

Note: No matter what shape of raw material is cut, it can be said that it is cut from one end in sequence. What's the point? .

Wheel cutting | Wheel cutting/cutting into disks

Suitable raw materials: white radish (big root), carrot, turnip (かぶ), onion (ねぎ), tomato (トマト) and potato (じゃが).

First, the raw materials are peeled (depending on the type of raw materials and cooking, some are peeled directly), and then cut off from one end of the raw materials at an interval of about 1~3cm.

All these methods are applicable to all kinds of raw materials with circular cuts.

? Half-moon cutting

Suitable raw materials: white radish, carrot, turnip, onion, tomato, etc.

Cut the raw material in half vertically, and then cut it every 1~3cm from one end.

(The steps are basically the same as cutting the wheel, except for one more? Cut the raw material in half vertically? Step)

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Suitable raw materials: white radish, carrot, turnip, onion, cucumber, etc.

? Cut the raw materials in half vertically, then cut the two halves in half vertically and cut from one end.

Because the shape of the incision is very similar to that of ginkgo biloba leaves, this cutting method is called? Ginkgo biloba cut? .

(actually, it evolved on the basis of half-moon cutting. In terms of shape, considering that the wafer has been cut? Ten? Word, so this cut can also be called? Crosscutting? . )

Slice | Slice/Slice.

Suitable raw materials: white radish, carrot, turnip, onion, cucumber, etc.

? Cut the raw materials into pieces at intervals of 1~5mm from one end. White radish, carrot, cucumber, onion, potato, etc. , almost all. This cutting method can be used for raw materials.

Color paper-cut | Square paper-cut/cut into squares

Suitable raw materials: white radish, carrot, turnip, etc.

? Cut off both ends of the raw material (if it is a long raw material, cut it into appropriate length first), then cut out four sides around it to make a cube of about 5cm, and then cut it vertically along the raw material fiber (grain) from one end and cut it into pieces.

Because the cut paper looks like a square art paper, this cutting method is called. Cut square paper? .

Short volume cutting | long slice cutting

Suitable raw materials: white radish, carrot, yam (taro), etc.

? First, cut the raw material into a length of about 5cm, then cut it vertically into 1cm, and cut it into vertically long slices along the fiber direction of the raw material.

Its shape looks like a long poem, so this cutting method is called. Long slice cutting? .

Beat wood cutting

Suitable raw materials: white radish, carrot, potato, tomato, etc.

? First cut from one end of the raw material and cut into a length of about 5cm. Cut the cut part (let the raw material stand upright), and then cut it into 1cm. Then lay it flat and cut it vertically with the size of 1cm to make a cuboid.

The raw materials cut in this way are shaped like bangzi, so this cutting method is called? Bangzi cut? .

cheat on labour and materials

Suitable raw materials: white radish, carrot, potato, tomato, etc.

? Use it? Bangzi cut? The cut raw materials are further cut into dice-like shapes.

According to the size of the cutting shape, the name of the cutting method is also different. Cut into 5 mm dices. What is its cutting method? Cut the film? ; Cut into cubes of 1 cm. What is the name of this cutting method? Dice? .

くししり | Arc cutting

Suitable raw materials: onion, tomato, potato, cantaloupe, watermelon, etc.

? First, cut the spherical raw material into two halves vertically, with the incision facing down, and then cut it into two equal halves vertically. According to different types of cooking, raw materials are cut into 4 equal parts and 8 equal parts, and the center of raw materials radiates around.

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Suitable raw materials: white radish, carrot, cucumber, cabbage, onion, etc.

White radish, carrot, cucumber, etc. : First, cut thin slices from one end of the raw material (make the length of the incision about 5cm), then spread these slices flat with the palm of your hand from above after cutting, and then cut them into filaments from one end.

Cabbage: Cut the cabbage in half vertically, or cut it into 1/4 size, and cut it into filaments from one end.

Green onion: Start from one end, cut into 5cm long, then cut in half vertically, and then cut into filaments vertically.

Cut powder.

Suitable raw materials: all kinds of raw materials are available.

Start from one end of the raw material that has been cut into silk and cut it even thinner.

Random cutting | random cutting/irregular cutting

Suitable raw materials: burdock, carrot, white radish, cucumber, green pepper, bamboo shoots, etc.

Cut the vegetables obliquely with a knife while turning the direction. The cut pieces are about the same size and can be eaten in one bite.

Cut | cut

Suitable raw materials: Chinese cabbage, mushrooms (しぃたけ), etc.

This is a cutting method for cutting coarse raw materials such as Chinese cabbage stalks, mushrooms and chicken.

Put your hand gently on the left side of the raw material, let the knife lie flat and cut like a knife. The size of the raw material cut will vary with the angle of the knife, and the larger the cut area, the easier it is to taste.

Right-handed people usually cut from right to left. If you are left-handed, you will cut in the opposite direction.

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