japanese cutting techniques
japanese food has many cutting techniques, depending on the dish
the infredient is cut to accentuate the look, the texture, and the flavors
usugiri
nanamegiri
naname usugiri
wagiri
rangiri
koguchigiri
kushigatagiri
mijingiri
hangetsugiri
ichogiri
hyoshigigiri
sainomegiri
hosogiri
sengiri
zakugiri
butsugiri
tanzakugiri
sogigiri
sasagaki
kazarikiri (hana renkon)
kazarikiri
kazarikiri (hana shiitake)
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