千切(せんぎ)り

せんぎり
noun
julienne; thin strips; shredded
technicalcooking
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.

Etymology

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

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:

Related cutting terms

Related Words

Related: みじん切(ぎ)り (minced)
Related: 短冊切(たんざくぎ)り (rectangular strips)
Related: 薄切(うすぎ)り (thinly sliced)
Related: 斜(なな)め切(ぎ)り (diagonal cut)
Related: 半月切(はんげつぎ)り (half-moon cut)
Related: ぶつ切(ぎ)り (rough chopping)
Related: 細切(ほそぎ)り (thin strips)
Related: 半切(はんぎ)り (cutting in half)
Related: 拍子木(ひょうしぎ)切(ぎ)り (stick cut)
general
Added 2026.1.20 14:43 · Revised 2026.9.2 13:01
07000/07473_sengiri