(たんざくぎ)

たんざくぎり
noun
rectangular cut; cut into thin strips
cookingtechniquefood-preparation
1. rectangular cut; cut into thin rectangular strips
a cutting technique where ingredients are sliced into thin rectangular shapes resembling tanzaku (paper strips used for wishes)
大根(だいこん)短冊切(たんざくぎ)する
To cut the daikon into thin rectangles.
短冊切(たんざくぎ)りにした豆腐(とうふ)味噌汁(みそしる)()れる
Add the rectangular-cut tofu to the miso soup.
Rectangular cuts are suitable for stir-fries.

短冊切(たんざくぎ)り is a Japanese cutting technique that produces thin rectangular strips.

Etymology

Named after 短冊(たんざく), the rectangular paper strips used for writing wishes during 七夕(たなばた) (Tanabata festival).

Typical size

About 4-5 cm long, 1 cm wide, 5 mm thick.

Common vegetables for this cut

Suitable dishes

Other japanese cutting techniques