Usuba grip: middle, ring and little fingers hold; index on the spine when cutting, on the side when peeling.video 7-1
Katsura-muki: first peel thick to make a clean cylinder (mentori), then peel thin. Thumb is the pivot; knife moves up and down; cut only on the upward stroke. Eyes on the top edge of the daikon.video 7-1
Roll the sheet, fold in half, trim the sides, julienne. Knife moves diagonally forward, not straight down.video 7-1
Rinse in running water — removes the smell, makes it crisp.video 7-1
Store wrapped in a wrung-out wet paper towel, in a bag or lidded container, fridge.video 8-1
Cucumber, carrot
Cucumber: katsura-muki using only the layer between skin and seeds; julienne with the daikon for two-colour tsuma.video 7-2
Yori-ninjin: carrot sheet cut diagonally in 2–3 mm strips, optionally two slits down the middle, wrapped round a chopstick to twist.video 7-2