拍 子 木(ひょうしぎ)切(ぎ)り

ひょうしぎぎり

noun

stick cut; baton cut (of vegetables)

1. stick cut; baton cut

A way of cutting vegetables and other ingredients into stick or baton shapes, typically about 4-5 cm long and 1 cm square in cross-section. Named after its resemblance to hyoushigi (wooden clappers used in traditional Japanese performances).

大根(だいこん)を拍子木(ひょうしぎ)切(ぎ)りにする。

Cut the daikon radish into baton shapes.

にんじんを拍子木(ひょうしぎ)切(ぎ)りにして、サラダに入(い)れた。

I cut the carrot into sticks and put them in the salad.

煮物(にもの)の材料(ざいりょう)は、拍子木(ひょうしぎ)切(ぎ)りにすると火(ひ)の通(とお)りが均一(きんいつ)になる。

If you cut the simmered dish ingredients into baton shapes, they cook evenly.

A standard Japanese cooking cut named after 拍子木(ひょうしぎ), the wooden clappers used in kabuki and by night watchmen. The resulting pieces are rectangular sticks, typically 4-5 cm long and about 1 cm square. Knowing cutting terminology is essential for following Japanese recipes.

Common collocations

大根(だいこん)の拍子木(ひょうしぎ)切(ぎ)り: baton-cut daikon
にんじんを拍子木(ひょうしぎ)切(ぎ)りにする: to cut carrots into batons
拍子木(ひょうしぎ)切(ぎ)りにした野菜(やさい): vegetables cut into sticks

Related cutting terms

千切(せんぎ)り: julienne cut (thin strips)
乱切(らんぎ)り: irregular cut (random chunks)
短冊(たんざく)切(ぎ)り: rectangular strip cut
賽(さい)の目(め)切(ぎ)り: dice cut (small cubes)
輪切(わぎ)り: round slices

Related Words

Related: 千切(せんぎ)り (julienne cut)

Related: 乱切(らんぎ)り (irregular cut)

Related: 短冊切(たんざくぎ)り (rectangular strip cut)

Related: 輪切(わぎ)り (round slices)

general

Added 2026.5.3 23:28 · Revised 2026.9.2 13:02

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