About YUUIcho-giri (quarter-moons)
Cutting a vegetable into quarters lengthwise, then slicing from the end. The pieces look like ginkgo leaves.
👀 At a glance
🍂ShapeGinkgo leaf
🥕Often forDaikon, carrot
🍲Often inSoups, simmered dishes
🔪 How to
1
Cut it in half lengthwise
2
Put it cut side down and cut in half lengthwise again (4 pieces)
3
With a flat side down, slice from the end at the same thickness
💡 Why cut it this way
- Small pieces cook quickly
- In soups, they’re easy to eat with a spoon or chopsticks
⚠️ Be careful
- Curl the fingertips of your holding hand slightly inward and keep them away from the blade
Recipes that use this
Cream Stew
About 50 minServes 4
Gyusuji Nikomi (Stewed Beef Tendon)
About 2 hr 30 minServes 4
Potato and Onion Miso Soup
About 20 minServes 3
Kasujiru (Sake Lees Soup with Salmon)
About 35 minServes 3
Kenchinjiru (Vegetable and Tofu Soup)
About 35 minServes 3
Motsu Nikomi (Miso-Simmered Pork Offal, Pre-boiled)
About 1 hrServes 3–4
Satsuma-jiru (Chicken and Vegetable Miso Soup)
About 35 minServes 4
Tonjiru (Pork Miso Soup)
About 40 minServes 4
Iwashi Tsumire Soup (Sardine Ball Miso Soup)
About 40 minServes 2–3