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:

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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.

Técnicas japonesas para cortar alimentos - 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.

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Técnicas japonesas para cortar alimentos - 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.

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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.

Técnicas japonesas para cortar alimentos - 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.

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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.

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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.