Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, October 7, 2012


Cutting. 切る。

Cutting is the most important technique in Japanese cooking, even more important than the various techniques of applying heat.

Cutting is done with a hocho, Japanese kitchen knife, of which the basic forms are:

Deba-bocho: Kitchen cleaver for fish (for filleting fish). Deba knife
Usuba-bocho: Vegetable knife. Usuba knife
Sashimi-bocho (Yanagi-bocho): Fish slicer (for cutting sashimi slices), Sashimi knife.

The most commonly used knife at home is called Banno-bocho ("knife suitable for everything, almighty knife") as it combines the above functions without becoming specialist.

Here are a few cutting techniques that occur often:

Sengiri: Julienne
Ichogiri: quarter rounds (in the form of Gingko leaves)
Hyojikigiri: square rectangles (in the form of wooden clappers)
Rangiri: rolling wedges (chopping)
Mijingiri: fine chopping