千切(せんぎ)り

せんぎり
noun
julienne; thin strips; shredded
1. julienne cut; thin strips; shredded
A cutting technique where ingredients are sliced into thin, matchstick-like strips. Creates uniform strips typically 4-5cm long and 2-3mm thick.
キャベツを千切(せんぎ)りにする。
Shred the cabbage.
大根(だいこん)の千切(せんぎ)りをサラダに入(い)れる。
Add julienned daikon to the salad.
とんかつには千切(せんぎ)りキャベツが定番(ていばん)だ。
Shredded cabbage is standard with tonkatsu.

WORD STRUCTURE:
千(せん) (thousand) + 切(ぎ)り (cutting)

Literally "thousand cuts" - referring to the many thin strips created.

CUTTING TECHNIQUE:
Ingredients are first sliced thinly, then stacked and cut into thin strips (2-3mm wide, 4-5cm long). Results in matchstick-shaped pieces.

COMMON INGREDIENTS:

  • キャベツ - cabbage (most common)
  • 大根(だいこん) - daikon radish
  • 人参(にんじん) - carrot
  • きゅうり - cucumber
  • しょうが - ginger

COMMON PATTERN:
「〜を千切(せんぎ)りにする」 - to julienne ~

CLASSIC COMBINATION:

千切(せんぎ)りキャベツ is the standard garnish for:

  • とんかつ (pork cutlet)
  • コロッケ (croquette)
  • エビフライ (fried shrimp)

RELATED CUTTING TERMS:

  • みじん切(ぎ)り - minced
  • 薄切(うすぎ)り - thinly sliced
  • 短冊切(たんざくぎ)り - rectangle cut

Related Words

Related: みじん切(ぎ)り (minced)
general
Added 2026.1.20 14:43 · Revised 2026.1.24 23:24
07000/07473_sengiri