OTEMOTO #1 – Daikon Katsuramuki (Headphones recommended!)
Welcome to OTEMOTO.
In Japanese, temoto means “hands.” This series brings you an up-close video of the hands of skilled Japanese artisans as they work on their craft.
Culture, tradition, people, crafts, and social movements unique to Japan…
Experience the beauty of their art as they work from their fingertips, all with immersive audio perfect for listening on headphones.
OTEMOTO. A Japanese experience unlike any other.
This is a knife technique that is heavily used in Japanese cuisine. It uses a blade made for Japanese cutlery called usuba — considered to be one of the thinnest and sharpest blades of its kind.
After vegetables like daikon, cucumbers, and carrots are cut into cylinders, this technique cuts long thin slices similar to peeling. Being able to cut in one continuous slice while maintaining transparency is much more difficult than it looks. Vegetables cut using the katsuramuki technique are often cut into fine strips and used to decorate sashimi dishes. Called “tsuma” in Japanese, these decorations not only increase the beauty of the plate, but also have antibacterial properties and reduce fish odor.
|Assistant Producer||Tatsuya Kuroki|
|Tan Zhao Song|
|Sound Department||BULL BULL Hidetoshi Matsuo|