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Vegetable cutting skills How to make Shredded Cabbage By a Japanese Chef
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Thin Sliced - SENGIRI - • It is a method of cutting to a width of about 1 to 2 mm. This cutting method is often used for vegetables that are eaten raw, such as cabbage and radishes. If you cut along the fibers of the ingredients, you can enjoy a crunchy texture. • Recommended for salads, hot pot dishes, and side veggies. • • Related videos of SAMUKICHI.↓↓ • Japanese food cutting skills - Art in cucumbers and other vegetables • • Japanese food cutting skills - Art in... • SAMUKICHI's other decorative knife skills videos.↓↓ • • Cutting Skills • Instagram: / samukichi.japanfood • twitter: / samukichijapan
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