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Cooking Basics
How to prepare vegetables
Avocado
Avocado - peeling
Avocado - prevent browning
Bamboo shoots
Bamboo shoots - cutting off the tip
Bamboo shoots - making a vertical slit
Bamboo shoots - parboiling
Bell peppers
Bell peppers - removing seeds
Bell peppers - grilling and peeling the skin
Bitter melon / goya
Bitter melon - removing seeds and cotton
Bitter melon - soaking in salt
Burdock root
Burdock root - peeling
Burdock root - shavings
Burdock root - matchstick juliennes
Cabbage
Cabbage - julienned
Cabbage - bite-size pieces
Cabbage - wedge cut
Cabbage - roughly chopped
Carrots
Carrots - rounds
Carrots - half-circle slices
Carrots - quarter slices
Carrots - matchstick juliennes
Carrots - julienned
Carrots - thin rectangular cut
Carrots - long stick cut
Carrots - random cut
Carrots - chateau cut
Celery
Celery - removing the strings
Chestnuts
Chestnuts - peeling the shell and skin
Cucumbers
Cucumbers - rolling in salt
Cucumbers - thinly sliced
Cucumbers - rounds
Cucumbers - half-circle slices
Cucumbers - matchstick juliennes
Cucumbers - random cut
Cucumbers - thin rounds
Daikon radish
Daikon radish - rounds
Daikon radish - half-circle slices
Daikon radish - quarter slices
Daikon radish - matchstick juliennes
Daikon radish - julienned
Daikon radish - thickly peeling the skin
Daikon radish - chateau cut
Daikon radish - making a cross cut
Eggplants
Eggplants - removing the calyx
Eggplants - removing lye
Eggplants - grilling and peeling the skin
Eggplants - peeling in a stripe pattern
Eggplants - thinly sliced
Eggplants - rounds
Eggplants - half-circle slices
Enoki mushrooms
Enoki mushrooms - removing the hard base
Fava beans
Fava beans - removing from pod
Fava beans - peeling off the thin skin
Fava beans - making a slit
Fuki / Japanese butterbur
Fuki / Japanese butterbur - rolling in salt
Fuki / Japanese butterbur - peeling the skin
Garlic
Garlic - crushing
Garlic - thinly sliced
Garlic - mincing
Garlic chives
Garlic chives - stir-frying
Ginger
Ginger - thinly sliced
Ginger - mincing
Ginger - squeezing out juice
Ginger - julienned
Green beans
Green beans - removing stems
Green beans - draining
Green peppers
Green peppers - matchstick juliennes
Green peppers - random cut
Green peppers - removing seeds
Green asparagus
Green asparagus - peeling off the outer skin
Greens
Greens - making a cross cut into the root
Greens - soaking in water to revive
Greens - boiling in salt
Greens - separating leaves and stems
King oyster mushrooms
King oyster mushrooms - cutting off the hard base
Okra
Okra - removing fuzz
Okra - removing the calyx
Onions
Onions - soaking in cold water to soften the flavor
Onions - thinly sliced
Onions - finely chopped
Potatoes
Potatoes - removing the eyes
Potatoes - soaking in water
Potatoes - peeling while hot
Potatoes - boiling from cold water
Potatoes - matchstick juliennes
Renkon / lotus root
Lotus root - soaking in water
Lotus root - rounds
Lotus root - half-circle slices
Lotus root - random cut
Japanese long onion
Japanese long onion - thinly sliced
Japanese long onion - finely chopped
Japanese long onion - matchstick juliennes
Japanese long onion - julienned ultra-fine
Japanese persimmon / kaki
Japanese persimmon - removing the calyx
Japanese persimmon - peeling the skin
Satoimo / Japanese taro
Satoimo / Japanese taro - removing sliminess
Satoimo / Japanese taro - wiping away sliminess
Satoimo / Japanese taro - peeling for six sides
Shiitake mushrooms
Shiitake mushrooms - removing the hard base
Shiitake mushrooms - removing the stem
Shimeji mushrooms
Shimeji mushrooms - cutting off the hard base
Snow peas
Snow peas - removing stems and strings
Sweet potatoes
Sweet potatoes - removing starch
Tomatoes
Tomatoes - peeling
Tomatoes - removing the seeds
Tomatoes - rounds
Tomatoes - half-circle slices
Udo vegetable
Udo vegetable - removing excess starch
Yuzu
Yuzu - julienned
White turnip
White turnip – Removing greens & peeling
White Turnip – Peel, leaving some stem and greens
Cooking Basics
How to prepare vegetables
How to cut vegetables
How to prepare seafood
How to prepare meat
How to prepare other ingredients
How to make dashi/Japanese broth
How to cook rice
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How to prepare vegetables
