Japanese Cutting/Peeling Techniques
Mijin-giri (chopping) / Aramijin-giri (coarsely chopping)
Mijin-giri (chopping) is the technique of finely chopping ingredients. The way to chop coarsely is called aramijin-giri (coarsely chopping). It is the same technique as mijin-giri but more coarse.
Onion / Garlic
Cut the onion in half vertically, place the cut side down and, without cutting through the root, make 1–3 mm cuts vertically. Make a few cuts horizontally and then chop. Use the tip of a knife as the pivot point to make small pieces. Discard the root end of the onion.
Japanese leek / Parsley
Make diagonal cuts on a leek but do not cut through completely. Make cuts on the opposite side in the same way and then chop. For parsley, remove the stems and chop several bunches together. For finely chopped parsley, pivot the knife around as when chopping an onion.