Since I started sharing recipe tutorials on my YouTube channel, I’ve received a lot of feedback from my viewers and readers about the way I cut vegetables. Many of you told me you learned a lot about different Japanese cutting techniques from watching my videos. So Mr. JOC and I made a tutorial video compiling basic cutting techniques that Japanese use in our daily cooking. This tutorial does not include every single Japanese cutting technique, especially if it is only used for specific dishes such as holiday recipes. However, we thought it’s fun to put together and share.
Video Tutorial: Japanese Cutting Techniques 野菜の切り方
The Japanese have specific names for Japanese Cutting Techniques. Cutting the vegetables a certain way accentuate its look, flavor, and texture.
What’s So Unique About Japanese Cutting Techniques
Most likely, you and I cut the tomatoes and slice cucumbers the same way. So what’s so unique about Japanese cutting techniques? There are some cutting techniques that are very specific to Japanese cooking, and certain dishes tastes and looks better when the ingredients are cut a certain way. However, you’ll notice for the most part that it’s the same way you cut. But what I realized is that we have a name for each cutting techniques in Japanese cooking. It’s not the descriptive words, such as “slice into 2 inch” or “cut into small chunks roughly” or “slice diagonally and thinly”. Each name for Japanese cutting techniques describes the cutting styles precisely.
Basic Japanese Cutting Techniques
Usugiri (薄切り) – “Thin” Cut
Cucumber, ginger, onion, eggplant, garlic, negi (green onion) Crisp texture Good for stir fry, simmered dishes, salad, pickled dish.
Nanamegiri (斜め切り) – “Diagonal” Cut (Read more)
negi Cut against grain/fiber diagonally
Naname Usugiri (斜め薄切り) – “Thin Diagonal” Cut
negi, celery Good for salad
Wagiri (輪切り) – “Round” Cut (Read more)
cucumber, daikon, tomato, eggplant, carrot, lotus root Thickness varies depends on recipes Good for simmered dishes
Rangiri (乱切り) – “Random Shape” Cut (Read more)
carrot, cucumber, daikon, eggplant, lotus root Cut into random shape, but the same size Create more surface so it will cook faster
Koguchigiri (小口切り) – “Small Round” Cut (Read more)
negi, green onion, cucumber Thickness varies depends on recipes but roughly 2-3 mm
Kushigatagiri (くし形切り) – “Comb Shape” Cut (Read more)
cabbage, onion, tomato, lemon Cut into wedges
Mijingiri (みじん切り) – “Minced” Cut (Read more)
onion, carrot, ginger, garlic, negi Cut into small pieces from Sengiri
Hangetsugiri (半月切り) – “Half Moon” Cut (Read more)
cucumber, daikon, tomato, eggplant, carrot, lotus root Good for soups and simmered dishes
Ichogiri (いちょう切り) – “Gingko Leaf ” Cut (Read more)
daikon, carrot Good for soups and simmered dishes
Hyoshigiri (拍子 木切り) – “Long Stick” Cut (Read more)
daikon, carrot Good for stir fry and simmered dishes Cut into 5 cm x 1 cm x 1 cm cubes
Sainomegiri (さいの目切り) – “Diced” Cut (Read more)
daikon, carrot, cucucmber Cut into 1 cm x 1 cm x 1 cm Good for soup and salad
Hosoghiri (細切り) – “Slender” Cut (Read more)
cucumber, gobo, potato, daikon, carrot, negi, bell pepper Generally 4-5 cm x 3 mm
Sengiri (千切り) – “Thousand” Cut (Read more)
cabbage, ginger, daikon, carrot Generally 6-7 cm x 1-2 mm
Zakugiri (ザク切り) – “Rough Chop” Cut
cabbage, green vegetables, tomato, chives Generally 3-4 cm width Roughly chop, not in uniform way Good for stir fry and hot pot
Butsugiri (ぶつ切り) – “Chop” Cut
negi, cerely Chop into convenient size, usually 3 cm pieces Good for hot pot and simmered dishes
Tanzakugiri (短冊切り) – “Strip of Paper” Cut (Read more)
daikon, carrot Good for salad and soup
Sasagaki (ささがき) – “Bamboo Leaf” Cut (Read more)
gobo, carrot “Shave” like sharpening pencil with knife
Sogigiri (そぎ切り) – “Angle Slicing” Cut (Read more)
mushrooms, napa cabbage Works best for thick (part of) ingredient and helps to cook faster and evenly Slice at a 45 degree angle
Hana Renkon (花レンコン) – Flower Lotus Root (Read more)
Lotus root Cut the lotus root into flower shape
Kazarikiri (飾り切り) – “Decorative” Cut (Carrot, Shiitake Mushroom)
shiitake mushroom, carrot, lotus root, Flower shape on vegetables Used as an accent and decoration
Cutting Against or Along with Grain for Vegetables?
The texture of the vegetables will be different based on the direction you cut. If you want to leave nice crisp texture, cut the vegetables in the same direction as the grain. If you want to make the vegetable tender, then cut across the fibers. If you cut parallel to the fibers/grain, the vegetable will be less wilted when being cooked.
Does your cuisine have a name for all the cutting techniques? If it does, please share in the comment! 🙂 Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook,Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
