みじん切(ぎ)り

みじんぎり
noun
finely chopped; minced
technicalcooking
1. finely chopped; minced; diced very small
A cutting technique where ingredients are diced into very small pieces, typically 1-2mm. Used for ingredients that need to blend into dishes or release maximum flavor.
玉(たま)ねぎをみじん切(ぎ)りにする。
Mince the onion.
にんにくのみじん切(ぎ)りを炒(いた)める。
Sauté the minced garlic.
パセリのみじん切(ぎ)りを散(ち)らす。
Sprinkle minced parsley on top.

Etymology

みじん (微塵(みじん), tiny particles) + 切(ぎ)り (cutting)

Literally "cutting into tiny particles" - the smallest common cutting style in Japanese cuisine.

Cutting technique

Ingredients are cut into very small pieces (1-2mm), creating a uniform, fine texture. Often used for aromatics like garlic, ginger, and onions, or for ingredients that need to be invisible in the final dish.

Common ingredients

Common pattern

「〜をみじん切(ぎ)りにする」 - to mince ~

Related cutting terms

Related Words

Related: 千切(せんぎ)り (julienne cut)
Related: 角切(かくぎ)り (diced)
Related: 薄切(うすぎ)り (thinly sliced)
Related: 乱切(らんぎ)り (irregular cut)
general
Added 2026.1.20 14:43 · Revised 2026.9.2 13:01
07000/07472_mijingiri