RecipeSen-giri (julienne) / Hoso-giri (thin cuts)

Sen-giri (julienne) / Hoso-giri (thin cuts)......Both sen-giri and hoso-giri are techniques of cutting into long, thin pieces. Usually, with hoso-giri the width is thicker than sen-giri.



1Sen-giri (julienne) Slice into thin pieces about 2–3 inches long, make a pile of 5-6 slices, and cut into thin strips. For a firmer texture, make the slices lengthwise. For a softer texture, make crosscut slices. For cabbage, remove the core, make a stack of a few leaves, roll the stack up and cut into strips.

2Hoso-giri (thin cuts) The same technique as for julienne but usually the sticks are thicker.

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

Related Recipe

Wagiri(rounds)......Rounds are suitable for boiled dishes, salads, and pickles. Read

Tomato no Yumuki (peeled tomato)......The skin of a tomato is easily removed using this technique. Read

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