This video is a compilation of previously posted videos on shredding carrots, bell peppers, green peppers, and red onions! We explain the key points of cutting each vegetable in an easy-to-understand way.
This is a must-see for those who want to master traditional Japanese vegetable cutting techniques!
Key points for each vegetable:
*Red onions: Slicing thinly and uniformly along the fibers creates a beautiful finish.
*Carrots: Peeling the skin with Katsuramuki and then carefully shredding results in a uniform and beautiful finish. The angle of the knife and the movement of the hand are important.
*Bell peppers: By cleanly removing the seeds and stem, you can cut them neatly without waste. Removing the white pith inside also makes them taste better.
*Green peppers: By thoroughly removing the white pith (including the seeds), you can reduce bitterness. Cutting across the fibers allows you to create a crispy texture, perfect for stir-fries.
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