みじん切(ぎ)り

みじんぎり
noun
finely chopped; minced
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.

WORD STRUCTURE:
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:

  • 玉(たま)ねぎ - onion
  • にんにく - garlic
  • しょうが - ginger
  • パセリ - parsley
  • セロリ - celery
  • 人参(にんじん) - carrot

COMMON PATTERN:
「〜をみじん切(ぎ)りにする」 - to mince ~

RELATED CUTTING TERMS:

  • 千切(せんぎ)り - julienne
  • 角切(かくぎ)り - diced
  • 薄切(うすぎ)り - thinly sliced
  • 乱切(らんぎ)り - irregular cut

Related Words

Related: 千切(せんぎ)り (julienne cut)
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Added 2026.1.20 14:43 · Revised 2026.1.24 23:24
07000/07472_mijingiri