短冊切(たんざくぎ)り

たんざくぎり
noun
rectangular cut; cut into thin strips
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)を短冊切(たんざくぎ)りにする。
To cut the daikon into thin rectangles.
短冊切(たんざくぎ)りにした豆腐(とうふ)を味噌汁(みそしる)に入(い)れる。
Add the rectangular-cut tofu to the miso soup.
炒(いた)め物(もの)には短冊切(たんざくぎ)りが適(てき)している。
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:

  • 大根(だいこん): daikon radish
  • 人参(にんじん): carrot
  • 豆腐(とうふ): tofu
  • こんにゃく: konjac

SUITABLE DISHES:

  • 味噌汁(みそしる): miso soup
  • 炒(いた)め物(もの): stir-fry
  • 煮物(にもの): simmered dishes

OTHER JAPANESE CUTTING TECHNIQUES:

  • 千切(せんぎ)り: julienne (thin strips)
  • 乱切(らんぎ)り: random/rolling cut
  • 輪切(わぎ)り: round slices
general
Added 2026.1.25 10:25 · Revised 2026.1.27 8:53
08000/08087_tanzakugiri