noun
rotary cutting; thinly slicing into a long strip
Culinary technique of peeling a vegetable (e.g., daikon, carrot) into a thin, continuous sheet, often used for decorative cuts or tsukemono. Also used in woodworking for producing veneer.
大根のかつらむきは、和食の基本技術の一つです。
Daikon rotary cutting is one of the basic techniques of Japanese cuisine.
かつらむきにした野菜を千切りにすると、美しい白髪ねぎが作れます。
By julienning a vegetable that has been thinly sliced into a long strip, you can make beautiful shredded leeks.
Rare variant with 剝 (traditional form of 剥).
Sasagaki is a different cutting technique where the ingredient is shaved into thin, irregular strips, often used for burdock root, whereas katsuramuki produces a continuous, even sheet.
Sengiri refers to thin strips cut from a block or sheet, often after katsuramuki, while katsuramuki is the initial rotary peeling into a sheet.
From 桂 (katsura, the Japanese Judas tree) and 剥き (muki, peeling). The name likely comes from the resemblance of the thin, continuous peel to the bark of the katsura tree, though the exact origin is uncertain.