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

Hangetsu-giri (Half-moons)......This shape is suitable for boiled dishes, soups, and stir-fried dis... Read

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

How to Cut Fish for Sashimi......Cutting fish for sashimi should be done just before serving in ord... Read

Recommended Restaurant

Recommended Destinations

Recommended Event


Copyright © 2000-2012 FINEX Co., Ltd.