Japanese Cucumbers: Thin Skin, Crisp Texture, and Decorative Cuts
Japanese cucumbers are valued for tender skin, juicy flesh, and a crisp bite. See how they are eaten raw and transformed into decorative restaurant garnishes.
Japanese knife skills
How Japanese Chefs Cut Squid: Types, Texture, and Decorative Knife Work
Squid can be served simply or transformed through precise knife work. Learn how Japanese chefs adjust the cut for sauce, texture, species, and each part of the squid.