Ultimate list of Japanese Vegetable Cutting Techniques | The Chef Dojo
A reference guide cataloging Japanese vegetable-cutting terminology, organized into basic, intermediate, and advanced tiers, from everyday shapes like wa-giri (round slices) and mijin-giri (fine mince) through julienne-style hoso-giri and sen-giri, up to showpiece techniques like katsura-muki (rotary peeling) and decorative kazari-kiri. Each cut is tied to typical vegetables and dishes it suits (stews, stir-fries, hot pot, garnishes), with step-by-step instructions and notes on why certain shapes cook or absorb flavor better. Worth keeping as a practical glossary/cheat sheet for matching a named cut to its technique and use case rather than memorizing everything at once.