輪切(わぎ)り

わぎり
noun
round slices; cross-section cut
technicalcooking
1. round slices; cutting into circles; cross-section cut
A cutting technique where cylindrical ingredients are sliced perpendicular to their length, creating circular slices. The most basic and intuitive way to cut cylindrical vegetables.
きゅうりを輪切(わぎ)りにする。
Cut the cucumber into round slices.
レモンの輪切(わぎ)りを添(そ)える。
Garnish with lemon slices.
人参(にんじん)を5mmの輪切(わぎ)りにして煮(に)る。
Cut the carrot into 5mm round slices and simmer.

Etymology

輪(わ) (ring, circle) + 切(ぎ)り (cutting)

Literally "ring cutting" - creates circular slices.

Cutting technique

Hold the ingredient horizontally and cut straight down at regular intervals. Works best with cylindrical ingredients.

Common ingredients

Common pattern

「〜を輪切(わぎ)りにする」 - to slice ~ into rounds

Thickness variations

Related cutting terms

Related Words

Related: 半月切(はんげつぎ)り (half-moon cut)
Related: いちょう切(ぎ)り (quarter rounds)
Related: 斜(なな)め切(ぎ)り (diagonal cut)
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
07000/07474_wagiri