60-Second Skill: Katsuramuki (Japanese radish peeling)

By Carina Perkins contact

- Last updated on GMT

BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of katsuramuki - one of the most challenging and essential Japanese knife skills. 

Katsuramuki is the art of peeling a white radish (daikon) with a thin knife and is commonly used to create a garnish for sashimi dishes. In this case, Mineno demonstrated the use of katsuramuki to create a 'fishnet'.

First, cut the tips of a white radish and peel the outside skin. Then cut the sides of the radish to make them square.

Next, insert a wooden stick through the radish and make staggered cuts on all four sides.

Slice the radish by holding it firmly and moving the knife up and down along the surface. Focus your gaze on the line where the knife meets the radish and keep rolling the vegetable with your left hand. Use your right hand to measure the thickness of the layer you are cutting.

Once you have sliced the whole radish, just unfold it to reveal the fishnet. Remove the wooden stick and serve on a plate as a bed for sashimi or sushi.

Related topics: People, Restaurants, 60-Second Skill, Venues

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