These are some ways that I know of cutting
vegetables.
- Wagiri: Round vegetables like daikon or carrrots are sliced into circles,to desired thickness.
- Hangetsugiri: (half moon cut)
Cut wagiri pieces in half.
- Ichogiri: (fan shape cut)
Cut round slices in quarters.
- Shikishigiri:
Cut into 2-3 cm thin square shaped peices. I think this cutting technique is called "ben" in Chinese.
- Tanzakugiri:
Cut width 7-8 mm, length 5-6 cm, thickness 1mm.
- Nanamegiri:
Slice diagonally. Use this style when cutting burdock root or scallions (green onions).
- Koguchigiri :
The same as wagiri but very thinly sliced. Chop scallions this way, starting from the root.
- Hiyoshigigiri:
Cut into 5-6 cm match stick length pieces, 5-6 mm thick pieces. (In French cuisine this is called "julienne".)
- Chateau-giri :
Cut carrot or potatos into football shaped pieces for "glasse".
- Kushigatagiri:
Slice round vegetables into wedges like a pie from the top.
- Araregiri:
Dice into 1/2 inch or 5 mm cubes.
- Migingiri:
Mince. Cut like araregiri but smaller.
- Sainomegiri:
Dice into 1 cm cubes. This style is called "tei" in Chinese.
- Yakko:
Dice into 2 cm pieces. Often used when cutting tofu.
- Sengiri:
Cut very thinly into 5-6 cm length pieces. This is called "su" in Chinese.
- Rangiri:
Cut into triangular bite sized pieces while rolling carrots or burdock. Cut round vegetables like potatos in half then into bite size.
- Sasagaki:
Shave carrots or burdock like you would sharpen a pencil with a knife.