Thinly sliced vegetables are typical of Japanese cuisine.
Japanese chefs employ numerous cutting techniques since presentation is very important in Japanese cuisine. Traditionally, chefs will carefully slice and arrange vegetables on a plate. Some of these techniques, such as katsuramuki, must be done only by very experienced chefs and should not be attempted at home. Others, like rangiri, are much simpler and can be employed for vegetables to be cooked or used for garnish.
Sengiri
Also known as "julienne," this technique involves cutting vegetables into thin matchstick shapes. Vegetables are cut in this manner for use in sushi or as a garnish. Cucumbers and carrots, generally, are cut in this style.
Katsuramuki
This technique is usually used for vegetables providing garnish. It involves slicing vegetables into extremely thin strands and requires great skill. Katsuramuki means thin, transparent material. Daikon, a Japanese radish, is usually cut in this way and presented under pieces of sashimi.
Rangiri
Rangiri means cutting into wedges, and it is often reserved for carrots and other thick vegetables to be added into soups. It's easy to do, as it simply involves cutting the end of the vegetable at a 70-degree angle.
Slivers
This method of cutting results in very thin slices. The ends are cut at a sharp angle to make them curl, so they are a decorative addition to salads and other dishes requiring garnish. Cut spring onions into slivers, and if the ends don't curl sufficiently, try placing them in ice cold water for a few minutes.
Rounds
Vegetables are often cut into round shapes for both decorative purposes, and because they steam and stew better. Cut carrots, zucchini, radish and cucumber this way. Each round should be around 1-millimeter thick.
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