About YUUKushigata-giri (wedges)
Cutting round foods toward the center into wedges. The shape looks like an old-style comb (kushi).
👀 At a glance
🌙ShapeWedge
🧅Often forOnion, tomato, lemon
🍲Often inStews, salads
🔪 How to
1
Cut it in half from top to bottom
2
Put it cut side down
3
Cut toward the center at even angles. For onions, keep the root end on so the layers hold together
💡 Why cut it this way
- Big pieces stay, so it’s satisfying to eat
- They hold their shape when simmered
⚠️ Be careful
- Curl the fingertips of your holding hand slightly inward and keep them away from the blade
- Tomato skin is slippery. Saw the blade back and forth instead of pressing down
Recipes that use this
Beef Stew (with Store-Bought Roux)
About 1 hr 20 minServes 4
Cream Stew
About 50 minServes 4
Japanese Home-Style Curry Rice
About 50 minServes 4
Fried White Fish
About 35 minServes 2
Hiyashi Chuka (Cold Ramen Noodle Salad)
About 30 minServes 2
Ika Fry (Breaded Fried Squid Rings)
About 30 minServes 2
Kabu no Soboro Ankake (Turnips in Thick Chicken Sauce)
About 25 minServes 2
Kaki Fry (Breaded Fried Oysters)
About 30 minServes 2
Karaage (Japanese Fried Chicken)
About 1 hrServes 2–3
Karei no Karaage (Crispy Fried Flounder)
About 30 minServes 2
Kushikatsu (Fried Skewers)
About 40 minServes 2
Nikujaga (Japanese Meat and Potato Stew)
About 40 minServes 2–3
See 11 more recipes
Pot-au-Feu (Vegetable and Sausage Stew)
About 50 minServes 3–4
Cold Pork Shabu Salad (Hiyashabu)
About 25 minServes 2
Salmon Meunière
About 25 minServes 2
Yuan-yaki Spanish Mackerel (Yuzu-Soy Marinated Sawara)
About 50 minServes 2
Subuta (Sweet and Sour Pork)
About 35 minServes 2
Takenoko no Tosani (Bamboo Shoots Simmered with Bonito Flakes)
About 20 minServes 2
Japanese-Style Tomato Marinade
About 25 minServes 2
Tomato Hot Pot
About 35 minServes 2–3
Chinese-Style Tomato and Egg Stir-Fry
About 15 minServes 2
Torijaga (Simmered Chicken and Potatoes)
About 40 minServes 2–3
Hearty Chicken Breast Soup (Chinese-Style)
About 25 minServes 2