Japan Today
Image: 麦ライス Mugi Raisu (@HG7654321) - image used with permission

Japanese chef reveals easy way to julienne carrots

By grape Japan

Julienned vegetables are used in all kinds of cooking. Also referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm – 5 cm). In Japanese cuisine, it's the closest thing to the 細切り hosogiri cut, in which the width varies between 0.3 cm and 0.5 cm.

Although it may be easy for experienced chefs, for those of us who only occasionally cut their vegetables into thin strips by hand (or have never tried it at all), it can prove to be a challenge. Sometimes, the vegetables slip and scatter, making it difficult to cut them into the desired shape.

An easy way to julienne carrots

Japanese chef and Twitter user 麦ライス Mugi Raisu (@HG7654321) posted an easy and fool-proof way of julienning carrots, which became somewhat of a hot topic.


Note: This method assumes you are right-handed, but simply reverse the left and right indications in the instructions below if you are left-handed.

First of all, after peeling your carrot, hold it vertically with its base on the chopping board and cut a slice (around 1/4th of the diameter) from the top to create a flat surface that will allow you to keep the carrot stable when you lay it horizontally.

Image: Reproduced with permission from 麦ライス Mugi Raisu (@HG7654321)

Cut the carrot into two or three pieces to create the appropriate lengths: 3 to 5 cm for a julienne cut, 4 to 5 cm for the hosogiri cut.

Holding one of these cuts with your left hand, make 0.3 cm slices working your way from right to left.

Image: Reproduced with permission from 麦ライス Mugi Raisu (@HG7654321

Line up these slices as you see in the photo below.

Image: Reproduced with permission from 麦ライス Mugi Raisu (@HG7654321)

Then, press down on the carrots with your hand to release the air between the gaps. By making the gaps between the carrot slices snug, they are less likely to slip out of place while being sliced.

Image: Reproduced with permission from 麦ライス Mugi Raisu (@HG7654321)

Now, all you have to do is slice the carrots evenly into 0.3 cm strips as you work from the right side.

Mugi Raisu says that you can easily cut carrots into thin slices without using any additional tools, just by following this technique.

Image: Reproduced with permission from 麦ライス Mugi Raisu (@HG7654321

The post elicited comments such as, "Wait, so you don't need to create vertical stacks of slices? That's great!" and "I appreciate the explanation with pictures!"

Julienned carrots can be used in various recipes. In Japan, they're used in everything from salads to stir-fries.

Depending on the dish, this lifehack can be applied to cucumbers, daikon radish, and other vegetables as well.

Read more stories from grape Japan.

-- Japan’s cutest bird turned into dumplings that are just too cute to eat!

-- The boys of Tokyo Revengers head for the public bath with exclusive goods at Loft stores in Japan

-- Enjoy gyoza dumplings with “The Quintessential Quintuplets” in collaboration with gyoza chain

© grape Japan

©2024 GPlusMedia Inc.

Login to comment

...or get a julienne peeler from Rakuten, even better a 100 Yen one from Daiso.

2 ( +2 / -0 )

Or the all-in-one julienne, slicer, grater....you see advertised on TV or at stores :)

0 ( +0 / -0 )

0.3, 0.5cm!!!!! out in the real world are called 3mm/5mm, duh: and leave the imperial measurements (ironically) haha to the americans, who obivously know nothing about the origins of said, if they did they would have been rid of, along with the tea.. hahahahah. god bless america and it's eastern colonies, the isles of nippon.

-1 ( +0 / -1 )

Login to leave a comment

Facebook users

Use your Facebook account to login or register with JapanToday. By doing so, you will also receive an email inviting you to receive our news alerts.

Facebook Connect

Login with your JapanToday account

User registration

Articles, Offers & Useful Resources

A mix of what's trending on our other sites