半月切(はんげつぎ)り

はんげつぎり
noun
half-moon cut; semicircular slices
cookingtechniquefood preparation
1. half-moon cut; semicircular slices
a cutting technique where a round vegetable is first cut in half lengthwise, then sliced crosswise to create half-moon shaped pieces
大根(だいこん)を半月切(はんげつぎ)りにする。
Cut the daikon into half-moon slices.
人参(にんじん)は半月切(はんげつぎ)りにして煮物(にもの)に入(い)れた。
I cut the carrot into half-moons and added them to the simmered dish.
半月切(はんげつぎ)りは厚(あつ)さを揃(そろ)えると火(ひ)が均等(きんとう)に通(とお)る。
If you make the half-moon slices uniform in thickness, they will cook evenly.

半月切(はんげつぎ)り is named for its 半月(はんげつ) (half-moon) shape. Cut a round vegetable in half lengthwise, then slice crosswise into semicircles.

Common vegetables

Used for round vegetables like 大根(だいこん) (daikon), 人参(にんじん) (carrot), 茄子(なす) (eggplant), and 胡瓜(きゅうり) (cucumber).

Tips

Keep the 厚(あつ)さ (thickness) uniform so pieces cook evenly. For thinner vegetables, 輪切(わぎ)り (full rounds) may be more appropriate.

Related cutting techniques

Related Words

Related: いちょう切(ぎ)り (quarter-round cut (ginkgo-leaf cut))
Related: 輪切(わぎ)り (round slices)
Related: 斜(なな)め切(ぎ)り (diagonal cut)
Related: 千切(せんぎ)り (julienne, fine strips)
general
Added 2026.1.25 14:09 · Revised 2026.9.2 13:01
08000/08091_hangetsugiri