After the daikon is cut and the cucumber it cut, it is laid and spread out in order for a continuos slicing into slivers. It is accumulated and once completed, it is laid to rest in ice-cold water and is ready to be served.
After the daikon is cut and the cucumber it cut, it is laid and spread out in order for a continuos slicing into slivers. It is accumulated and once completed, it is laid to rest in ice-cold water and is ready to be served.
