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Learn how to cut carrots into flower shapes for beautiful Japanese food presentation. From simple veggie cutter techniques to hand-carved plum blossoms (Nejiri Ume), I’ll show you step-by-step methods to transform carrots into elegant edible flowers.

Carrot coins carved into Japanese ume plum shapes.

In Japanese cuisine, we add carrot coins shaped like flowers to simmered and hot pot dishes for both celebratory occasions and everyday home cooking. Today, I’ll show you both beginner and advanced methods for —especially, iconic Japanese plum blossoms known as (ねじり梅). It’s actually easy to do with a little practice, and you’ll love how they enhance your food presentation!

See how I use nejiri ume in my Sukiyaki, Shabu Shabu, and Chikuzenni (Nishime) recipes!

Carrot coins carved into Japanese ume plum shapes.

Nejiri ume (ねじり梅) translates to “twisted plum.” We use this decorative cut to carve plum flowers from carrots to cook in hot pots and simmered dishes. Plum trees in Japan are among the first to blossom in the new year, appearing late January to mid-March, depending on the region. The flowers bloom in wintertime when the weather is very cold and symbolize resilience, perseverance, and the promise of spring.

Sliced carrots cut into flower shapes on a wooden cutting board, with metal flower-shaped vegetable cutters beside them. Orange carrot rings and flower cutouts are arranged neatly.

Find the tutorial with measurements below.

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Sliced carrots cut into flower shapes on a wooden cutting board, with metal flower-shaped vegetable cutters nearby.
A hand slices a carrot into rounds on a wooden cutting board with a sharp knife. Metal vegetable cutters shaped like flowers are placed nearby.
Hands pressing a metal flower-shaped cutter into a slice of carrot on a wooden cutting board, with several carrot slices nearby.
A person slicing a carrot into round pieces on a wooden cutting board with a large knife.
Close-up of hands using a small metal cutter to shape a sliced carrot into a flower on a wooden cutting board, with carrot slices and flower-shaped pieces nearby.
A hand uses a knife to slice a carrot piece shaped like a flower on a wooden cutting board.
A person holds a knife and carefully carves a small orange carrot slice into a flower shape with their hands over a wooden cutting board.
A hand holds up a slice of carrot cut into a flower shape, with more shaped carrot slices on a wooden surface in the background.
Several thin slices of carrot cut into small, decorative flower shapes are arranged on a wooden cutting board.
A Japanese ceramic bowl containing simmered chicken and vegetables.
Japanese round cast iron pan containing Sukiyaki, a Japanese hot pot dish where marbled beef, tofu, and vegetables are simmered in sweetened soy sauce broth.

We typically make nejiri ume with carrots. You can also make daikon no nejiri ume using daikon radish.

You can cut a decorative flower pattern on shiitake mushroom caps with the unique Japanese cutting technique called Shiitake Hanagiri.

Carrot coins carved into Japanese ume plum shapes.

Prep Time: 15 minutes

Total Time: 15 minutes

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Beginner Method: Vegetable Cutter

Advanced Method: Decorative Knife Cut

  • This extra carving step might seem tedious, but it really brings the flower to life—perfect for festive presentations and osechi plating.

    Sliced carrot pieces shaped like flowers are arranged on a wooden cutting board, shown in close-up detail.

To Use the Decorative Flowers

  • Blanch them in boiling water until tender, about 3–5 minutes, depending on thickness.

Course: How to

Cuisine: Japanese

Keyword: cutting technique

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This post was originally published on December 24, 2012. It was republished with more helpful information on June 29, 2025.

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