Japanese Cutting/Peeling Techniques
Ran-giri (irregular pieces)
Ran-giri is cutting an ingredient into irregular-shaped pieces. For long, thin vegetables such as burdock, rotate it toward your body as you diagonally cut into same-sized pieces. The increase in surface area created from this style of cutting allows ingredients to cook evenly in less time and absorb more flavor. Carrots are first quartered lengthwise and then cut into same-sized pieces while rotating the carrot. This method is used to cut irregular-shaped vegetables such as green bell peppers into same-sized pieces.