Cucumber Vegetable Cutting -Katsuramuki/ かつらむき/ paper thin cutting and fine julienne / sengiri/ せんぎり

Cucumber Vegetable Cutting -Katsuramuki/ かつらむき/ paper thin cutting and fine julienne / sengiri/ せんぎりby using japanese traditional usuba knife. 

Dear viewers

  こんいちは。Welcome to js kitchen786. Hope you all are well. We are always thankful for your good comments , questions message and supporting to js kitchen786. We always try to  reply to you as soon as possible. We appreciate that you enjoyed our last video and we are trying to make your requested video. 

 Today we are gonna show you  how to cut Katsuramuki / paper thin cutting and sengiri/ fine julienne . There are many types of basic Japanese

Cutting techniques.For example arare giri, mijin giri, senroppon giri, kazare giri,sengiri but katramushi is one of the most important techniques in japanese cuisine .if you are expert in doing Katsuramuki , you can do any types of cutting in japanese cuisine. In Japan young chefs are given daikon/ white raddish to practice Katsuramuki . By doing this they can build up their knife skill. For doing Katsuramuki your knife must be super sharp,so you must know how keep your your sharing. In japanese cuisine sharing knife is so important, you can not do anything standard level like good food, decoration, garnishing, fish & fish cutting etc. That is why Japanese chefs prefer to use their personal knife and before sleeping at night they do sharping and prepare their knife for next day work.

Remember sharping knife with good skill - make  standard cutting- good cutting in proper size make delicious food and beautiful presentation.

 

Here I am using Japanese traditional vegetable knife called it usuba bocho / usuba knife. In Japanese cuisine different types of knife is used for different purposes for example usuba knife is used for vegetable, deba knife used for fish fillet, yanagiba knife is for sashimi cutting etc. Next upcoming video I will show you how to use different knife in different purposes and also I will show how to Keep clean and shaping knife.

 

In Japanese cuisine presentation is very important to dish. Also in Japanese cuisine chefs always make a beautiful dish which represents to season. They change their menu arrording to season.

Cucumber Katsuramuki 

Here I am using Cucumber/ kyuuri/ きゅうり。finally I used in make vinegard salad.you can do it by different vegetable for example daikon/ white raddish, ginger/しょうが. In Japanese most of the restaurant use daikon for shashimi/ otsukuri decoration.In my upcoming video I will show you daikon Katsuramuki , which is used in sashimidecoration super thin.

After doing Katsuramuki and sengiri , you can use it for salad, decoration for sushi & sashimi, sunomono toping , very thin potato fries  toping etc. Thickness depends on the purpose of uses.

 Standard cutting helps to create more eye appleing to a dish. Remember according to food Cooking methods are different ,I will try to show you cooking methods also in different ways to my upcoming next video.

Hope you all enjoy this video.Try to practice Katsuramuki  to level up your knife skill.

Cucumber Sengiri

 If you have any questions , please you can put your comment in comment box , I will try to reply you as soon as possible. Please SUBSCRIBE our channel on YouTube to get latest video , also on this blog follow us Facebook, Twitter ,Instagram Google plus to see our latest activity.

Thank you very much for your time and patience.

Remember your support is our Pleasure

 See you soon with new video.best of luck.

ありがとうございます。またね。がんばってください