Vegetable cutting skills - How to make Shredded Cabbage By a Japanese Chef скачать в хорошем качестве

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 skills - Art in cucu...   SAMUKICHI's other decorative knife skills videos.↓↓    • Cutting Skills   Subscribe here:   / @samukichijfs   Instagram:   / samukichi.japanfood   Twitter:   / samukichijapan   TikTok:   / samukichi_japanfood   For business inquiries regarding Japanese cuisine consulting, menu development, or other collaborations: [email protected] SAMUKICHI