|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"