How to cut veggies

"wagiri"-cut cylindrical or spherical vegetables crosswise into round slices. The size of the slices depends on the recipe but, in any case, the slices should be of even thickness

"hangetsugiri"-This shape is suitable for boiled dishes, soups, and stir-fried dishes. It is often used for daikon (Japanese white radish), carrots, and eggplants.

"ichogiri"-The shape is similar to ginkgo leafs (icho), hence the name. This style is suitable for soups, salads, and dressed dishes. It is often used for Japanese white radish (daikon), potatoes, and carrots.

"rangiri"-Ran-giri is cutting an ingredient into irregular-shaped pieces. The increase in surface area created from this style of cutting allows ingredients to cook evenly in less time and absorb more flavor.

"koguchigiri"-means "end cuts," which is the cutting way to slice long, thin foods crosswise from the end, and often used for long shaped vegetables, such as leeks, okra and cucumbers

"usugiri"-Thin slices are made by cutting either lengthwise or crosswise. To retain a firmer texture, slice lengthwise. For a softer texture, slice crosswise.

"sengiri"-Sen-giri, also known as "julienne" is to slice into thin pieces about 2–3 inches long, make a pile of 5-6 slices, and cut into thin strips. For a firmer texture, make the slices lengthwise. For a softer texture, make crosscut slices. For cabbage, remove the core, make a stack of a few leaves, roll the stack up and cut into strips.
(("hoso-giri"-the same technique as for julienne but usually the sticks are thicker.))

"mijingiri"-is the technique of finely chopping ingredients. The way to chop coarsely is called aramijin-giri. It is the same technique as mijin-giri but more coarse.

"kushigatagiri"-The shape of kushigata-giri is similar to kushi (Japanese hair combs).
Cut spherical vegetables, such as onions, tomatoes, apples, and lemons, into quarters lengthwise. First, cut into half, place cut side down, and cut into 4-8 wedges

"hyoshigiri"- Cut into desired length and width pieces of even thickness.
"tanzakugiri"-Cut into desired length and width pieces as for hyoshigi-giri but thinner than the one with Hyoshigi-giri.