Japanese Techniques for Cutting Food

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Japanese cuisine is so rich that it even has cutting techniques with their respective names. Cutting techniques can even affect its taste and texture, in addition to improving the appearance of the food, turning cooking into art.

Japanese cutting techniques are called yasai no kiri kata [野菜 の 切 り 方] which literally means ways to cut vegetables. Each type of cut has its own specific name, there are dozens that we will mention briefly in the article.

Japanese cutting technique - Video

If you enjoy Japanese cuisine and want to venture into the kitchen, learning some cutting techniques can be quite useful! Take a look at each of them below:

USUGIRI [薄 切 り] - Thin Slices

Usugiri consists of thin slices. Suitable for salads, preserves, frying, stews. Used in vegetables such as cucumber, ginger, onion, eggplant, chives, etc.

Japanese techniques for cutting food - usugiri

NANAMEGIRI [斜 め 切 り] - Diagonal cut

Nanamegiri it is about cutting against fiber diagonally into oval-shaped slices. Used in vegetables like chives, cucumbers, carrots, etc.

We also have Naname Usugiri [斜 め 薄 切 り] which are thin slices on diagonals. Suitable for salads. Used in vegetables like chives, celery, etc.

Japanese techniques for cutting food - nanamegiri

WAGIRI [輪 切 り] - Round cut

description: round cut, the thickness of which varies according to the recipe. Suitable for dishes cooked over low heat. Used in vegetables such as cucumber, daikon, tomato, eggplant, carrot, lotus root, etc.

RANGIRI [乱 切 り] - Random cut

description: cut at random, but the same size. Helps to cook more quickly and evenly. Suitable for stews. Used in vegetables like carrot, cucumber, daikon, eggplant, lotus root, burdock, etc.

KOGUCHIGIRI [小 口 切 り] - Thin slices

description: cut into thin slices. The thickness varies according to the recipe, but it is around 2 to 3 mm. Used in vegetables like chives, cucumbers, etc.

KUSHIGATAGIRI [く し 形 切 り] - Comb cutting

description: cut spherical vegetables into 6 or 8 slices. Used in vegetables such as cabbage, onions, tomatoes, lemon, etc.

MIJINGIRI [み じ ん 切 り] - Uniform stings

description: chop into small pieces evenly. Used in vegetables such as onions, carrots, ginger, garlic, chives, etc.

Japanese techniques for cutting food - mijingiri

HANGETSUGIRI [半月 切 り] - Half Moon

description: "half moon" cut - cut in half circles. Suitable for soups and stews. Used in vegetables such as cucumber, daikon, tomato, eggplant, carrot, lotus root, etc.

ICHOGIRI [い ち ょ う 切 り] - Ginkgo Leaf

description: Cut “ginkgo leaf” Suitable for soups and stews. Used in vegetables such as daikon, carrot, etc.

HYOSHIGIRI [拍子 木 切 り] - Cut into sticks

description: cut into sticks [5 cm x 1 cm x 1 cm]. Suitable for frying and boiling. Used in vegetables such as daikon, carrot, etc.

SAINOMEGIRI [さ い の 目 切 り] - Dicing

description: cut into cubes - usually 1 cm thick. Suitable for soups and salads. Used in vegetables such as daikon, carrot, cucumber, etc.

HOSOGHIRI [細 切 り] - Thin strips

description: very thin strips [4-5 cm x 3 mm] Suitable for stews and salads. Used in vegetables such as cucumber, burdock, potato, daikon, carrot, chives, peppers, etc.

SENGIRI [千 切 り] - Corte Julienne

description: finely cut, in style Julienne. Used in vegetables such as cabbage, ginger, daikon, carrots, etc.

ZAKUGIRI [ザ ク 切 り] - Corte Grosso

description: thick cut, usually 3 to 4 cm. wide, not uniform. Suitable for fried and style stews nabemono. Used in vegetables such as cabbage, green vegetables, tomatoes, chives, etc.

BUTSUGIRI [ぶ つ 切 り] - Pícado Rustico

description: cut into 3 cm pieces. Approximately Suitable for stews. Used in vegetables like chives, celery, etc.

TANZAKUGIRI [短 冊 切 り] - Cut strips of paper

description: Cut “strips of paper”. Suitable for salads and soups. Used in vegetables like daikon, carrot, konnyaku, etc.

SASAGAKI [さ さ が き] - Pencil sharpener

description: scrape the tip of the vegetable, as if you were pointing a pencil with the knife. Suitable for salads and soups. Used in vegetables such as burdock, carrots, etc.

SOGIGIRI [そ ぎ 切 り] - Angular cut

description: slice into slanted pieces [45 degree angle]. Helps to cook more quickly and evenly. Used in vegetables such as mushrooms, cabbage, chard, etc.

HANA RENKON [花 レ ン コ ン] - Lotus Root

description: shape the lotus root in the shape of a flower and slice it. Used in vegetables like lotus root.

KAZARIKIRI [飾 り 切 り] - Decorative Cut

description: decorative cut. Some examples are flower-shaped carrots [hanagiri] made by hand or with special molds and the shiitake with flower-shaped incisions on its surface. Suitable for decoration. Used in vegetables like mushroom shiitake, carrot, lotus root, etc.

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