Japanese Cutting/Peeling Techniques
Sen-giri (julienne) / Hoso-giri (thin cuts)
Both sen-giri and hoso-giri are techniques of cutting into long, thin pieces. Usually, with hoso-giri the width is thicker than sen-giri.
Slice into thin pieces about 2–3 inches long, make a pile of 5-6 slices, and cut into thin strips. For a firmer texture, make the slices lengthwise. For a softer texture, make crosscut slices. For cabbage, remove the core, make a stack of a few leaves, roll the stack up and cut into strips.
Hoso-giri (thin cuts)
The same technique as for julienne but usually the sticks are thicker..