角切(かくぎ)り

角切(かくぎ)り is a cutting technique where ingredients are cut into small cubes.

Technique

Typically 1-2 cm cubes, though size varies by recipe. Common for potatoes, vegetables, and meat in stews and soups.

Common expressions

• 角切(かくぎ)りにする: to dice/cube
• 大(おお)きめの角切(かくぎ)り: larger cubes
• 小(こ)さめの角切(かくぎ)り: smaller cubes

Other cutting styles

• 乱切(らんぎ)り: irregular cuts (rolling cut)
• 短冊切(たんざくぎ)り: rectangular strips
• 薄切(うすぎ)り: thin slices
• 千切(せんぎ)り: julienne (thin strips)
• 輪切(わぎ)り: round slices