Matchstick Juliennes - Kikkoman Corporation

Search Category Search How to cut vegetables Matchstick juliennes

• Cucumbers - matchstick juliennes
• Burdock root - matchstick juliennes
• Potatoes - matchstick juliennes
• Daikon radish - matchstick juliennes
• Carrots - matchstick juliennes
• Japanese long onion - matchstick juliennes
• Green peppers - matchstick juliennes

Cucumbers - matchstick juliennes

Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.

Burdock root - matchstick juliennes

Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).

Potatoes - matchstick juliennes

Remove any eyes from the peeled potato, place in water, and cut into rounds of around 3 mm (0.1 in.) width, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm (0.1 in.).

Daikon radish - matchstick juliennes

Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.

Japanese long onion - matchstick juliennes

Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.

Green peppers - matchstick juliennes

[Sliced along the grain]Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.

[Sliced against the grain]Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.

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