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

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.
* Related videos of SAMUKICHI.↓↓
Japanese food cutting skills - Art in cucumbers and other vegetables
• Japanese food cutting ...
* SAMUKICHI's other decorative knife skills videos.↓↓
• Cutting Skills
* Instagram: / samukichi.japanfood
* twitter: / samukichijapan