Cutting Daikon Radish - Katsuramuki Technique

When choosing a daikon radish, look for one with fresh, crisp leaves and tight skin.

1.Cut off the leafy part about 2 cm from the base.	2. First, peel a section of the daikon radish. Move the knife up and down in large, lengthwise strokes just under the skin, while rotating the radish section.	3.Next, cut a thin, continuous sheet. Cut as smoothly, thinly and continuously as possible. Place your thumb on the transparent sheet of radish over the knife blade to regulate the thickness of the sheet as you cut. This is called the "Katsuramuki" technique.
4.It is important to cut the sheet with large strokes and to keep your right thumb straight.