Katsuramuki is the technique of peeling a cylindrical vegetable such as daikon or cucumber by rotating it against the knife to produce a single continuous, paper-thin strip. The resulting thin sheet can then be cut into thread-like strips for garnish. It is considered one of the fundamental knife-skill showcase techniques in traditional Japanese cuisine.
Where It's Used
“Peel the radish in one continuous piece, paper-thin, by rotating it against the knife.”