This is a cooking method for boiling potatoes.
When potatoes are cooked, they tend to fall apart.
When they fall apart, they fall apart from the pointy corners.
So, use a peeler to remove the corners.
This is called "chamfering".
It is essential for miso soup and "Niku-jaga". This is an indispensable technique for cooking potatoes.
Wikipedia
Peeler
https://en.wikipedia.org/wiki/Peeler
There is a structure like this near the sea in Tokyo.
In Japanese, they are called "riku-kou," and they are seawalls that protect against storm surges.
Suddenly, I was surprised to see rails on the road. I was surprised.
This is a defense technique of Tokyo, which has built a large city right next to the sea.
Google Map
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Miso soup of wax gourd.
The skin is hard, so peel it off, remove the seeds, and put them in miso soup.
When it becomes soft, dissolve the miso in the soup stock.
The flavor of the soup stock is transferred to the wax gourd, and the aroma of the miso is delicious.
Wikipedia
https://en.wikipedia.org/wiki/Wax_gourd
Today's miso soup is made with cylindrical fu and zucchini.
The fu comes in a bag in a dried state.
The browning looks delicious, doesn't it?
The other ingredient is zucchini.
Once the fu is done, blanch it quickly in boiling water, hold it lightly, and drain the water.
Since fu absorbs liquid easily, after adding it to miso soup, it absorbs the broth and miso like this and becomes very tasty.
Zucchini also becomes soft and goes very well with miso soup.
Fu (麩) and potato miso soup.
Fu is a food made by kneading wheat flour and extracting only the gluten.
Since it absorbs a lot of broth, it is often used in soup or boiled dishes.
In Japan, fu is used in many soup dishes as a side dish, and many people eat it without knowing that it is fu.
Wikipedia
Fu (麩)
https://ja.wikipedia.org/wiki/%E9%BA%A9