Vegetable cutting skills - How to make Shredded Cabbage By a Japanese Chef

SAMUKICHI -Japan food studio-
SAMUKICHI -Japan food studio-
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Published 2023-01-29
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.


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