Thin Sliced - SENGIRI - It is a method of cutting to a width of about 1 to 2 mm. This cutting method is often used for vegetables that are eaten raw, such as cabbage and radishes. If you cut along the fibers of the ingredients, you can enjoy a crunchy texture. Recommended for salads, hot pot dishes, and side veggies. * Related videos of SAMUKICHI.↓↓ Japanese food cutting skills - Art in cucumbers and other vegetables * SAMUKICHI's other decorative knife skills videos.↓↓ Subscribe here: @samukichiJFS Instagram: Twitter: TikTok: @samukichi_japanfood For business inquiries regarding Japanese cuisine consulting, menu development, or other collaborations: @ SAMUKICHI