Katsuramuki
Katsuramuki ( Japanese 桂 剥 き ) is a cutting technique for vegetables that is widely used in Japanese cuisine.
Vegetables that are cylindrical in shape are used, such as B. cucumbers , zucchini , carrots .
The knife must be kept very sharp for this. In Japan the Usuba - Hōchō is used . In principle, any other knife with a length of approx. 17-20 cm, a straight cutting edge and a wide blade can be used.
The food is held against the blade in an axially rotating manner and a very thin and long band is cut off or peeled. This ribbon can be further processed into julienne , which is called Ken in Japanese . The belt can also be used in the production of sushi .
The industry has created numerous machines and devices designed to simplify the Katsuramuki technique. Traditionally, however, cutting is done free-hand, although this requires some practice.