Radish

Katsuramuki, the Japanese technique of thinly slicing daikon radish, requires a Japanese knife as an essential tool. A Japanese knife is optimal for peeling a thin, long sheet of daikon skin and although mastery of the technique requires skill, it is indispensable for achieving a beautiful result.

Katsuramuki involves peeling the skin of daikon radish by following the natural ridges, a technique that greatly affects the appearance and taste of dishes. The steps involve selecting a suitable daikon, trimming the ends, peeling the skin, finding the natural curve, slicing the daikon in a continuous, thin sheet, and utilizing the sliced daikon in various dishes. Although mastery of the technique requires skill, attempting katsuramuki is definitely worth it for the beautiful result it yields.

This article explains the steps to make a chrysanthemum flower using a daikon radish. The daikon is cut and peeled, the bottom is cut flat, and then a cooking carving knife is used to carve a V-shape. After sharpening all parts, a bamboo skewer is inserted in the center and used as an axis to peel the radish. It is explained that it is difficult at first but becomes easy with practice.

This is used to cover sashimi and create decorative designs. Although this video shows the basic technique used throughout Japan, to be honest, there is a lot of waste. It's more efficient to use a daikon that has already been stripped and then fold it over and make the cuts later. A 5% saltwater solution is added to the bowl during the process. This technique can also be used with carrots and cucumbers.

This is one of the traditional Japanese dishes made with "mukimono" techniques. Once you master the basics, it can be made easily.

It is chrysanthemums radish from Keisuke. It is not too difficult if you can peel it. The trick is to insert a slit a little diagonally when putting a break in the part to become a petal in a Japanese knife, and those who put in a shallow Japanese knife finish it pretty