Any delicious dish is the result of a succession of steps. Let's brush up on your cooking skills by reviewing some basic techniques such as cutting. The cure you put into every step of cooking is sure to bring a smile on every face on your dining table.

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Japanese Cutting/Peeling Techniques

Hangetsu-giri (half-moons)

Cut cylindrical or spherical vegetables into half lengthwise, place the halves cut side down, and make crosswise slices, similar in shape to hangetsu (half-moons). This shape is suitable for boiled dishes, soups, and stir-fried dishes. It is often used for daikon (Japanese white radish), carrots, and eggplants.

Japanese Cutting/Peeling Techniques