. >> so this is a very original technique called katsuramuki. >> ming: do not try this at home. >> no, no, no. >> ming: or you can try, but you just... >> you have tool now, yeah. then... so... >> ming: perfect. >> roll up, then cut, and roll up again. then slice it. >> ming: so that's how you make dikon shred, or dikon noodles, or... >> yes. >> ming: then, so... maybe you can see with the sashimi, right? >> ming: so is this one of your dishes, sashimi salad? >> yeah. >> ming: that's awesome. look at that. that's amazing stuff. oh, my god. so just ice water? >> ice water, yep. >> ming: okay. >> okay. now to cut our greens. same technique, katsuramuki. >> ming: so english cucumber. >> yes, english cucumber. >> ming: that's amazing. i could do this... practice for 20 years, and i could never do this. >> no, no. you can. >> ming: at what age did you master this? >> i started at 18. i think cucumber is much easier in that it goes soft. >> ming: right. yeah, yeah, i use cucumber myself when i do this. no, i don't. >> same thing. then... >> ming: and the same thing. again, you roll up and s