Sengiri Cutting Technique: The Japanese Way to Julienne

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated May 9, 2023

Are you a sushi lover or just looking for new ways to garnish your dishes? Look no further than the Sengiri cut, the Japanese equivalent of the Julienne.

This method of cutting thin vegetable strips is not only visually appealing but also adds texture and flavor to your dishes.

Senjiri or Sengiri refers to a Japanese way of thinly slicing vegetables. It is the Japanese version of the French Julienne cut. The vegetables are cut into long 6-7 cm strips with 1-2 mm thickness. These vegetables are often used for sushi.

In this blog post, we will explore everything you need to know about the Sengiri cut, from its history to its various uses.

There are so many specialized Japanese cutting techniques out there, but sengiri is definitely one of the most useful ones!

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What is the sengiri cut?

Sengiri is just one of several Japanese cutting techniques that are used to create visually appealing and delicious dishes. 

Each technique has its own unique purpose and can be used to create a range of different shapes and textures.

The Sengiri (sometimes spelled Senjiri) cut is a traditional Japanese cutting technique used to prepare vegetables by slicing them into thin, uniform strips, typically about 1/16 of an inch thick.

Or, think of it as 6-7 cm long strips of vegetables with about a thickness of 1-2 mm. 

These strips can be used for a variety of purposes, including as a garnish for sushi rolls, in salads, and in stir-fries. 

The Sengiri cut is similar to the Julienne cut, but the strips produced by Sengiri are thinner.

What does sengiri mean & brief history

The Sengiri cut is a traditional Japanese cutting technique that has been used for centuries.

The word “Sengiri” literally means “thinly sliced” or “small pieces or strips of vegetables” in Japanese. 

It was originally used to prepare vegetables for pickling and preserving, as well as for making salads and other dishes. 

Over time, it has become a popular garnish for sushi rolls and other Japanese dishes.

Uses of Sengiri cut

The Sengiri method is typically used to cut firm vegetables such as carrots, cucumbers, and daikon radishes into thin, uniform strips. 

These vegetable strips can then be used in a variety of dishes, including sushi rolls, salads, stir-fries, and as a garnish for soups and stews.

Here’s a brief list of the most common vegetables Japanese people cut using the sengiri technique:

1. Carrots
2. Cucumbers
3. Daikon radish
4. Zucchini
5. Bell peppers
6. Red onions
7. Scallions
8. Celery
9. Jalapeno peppers
10. Cabbage

The Sengiri cut is a versatile cutting technique that can be used in a variety of dishes. Here are some popular uses of Sengiri cut:

• Sengiri cut is a common ingredient used in sushi rolls. It adds texture and flavor to the sushi roll and can be used to create colorful designs.
• Sengiri cut vegetables can be used to add crunch and flavor to salads. They can be mixed with other vegetables, fruits, and nuts to create a colorful and healthy salad.
• Sengiri cut vegetables are perfect for stir-fries as they cook quickly and evenly. They add texture and flavor to the stir-fry and can be used with a variety of sauces and proteins.
• Sengiri cut vegetables can be used as a garnish for a variety of dishes, including soups, stews, and grilled meats. They add color and texture to the dish and can be arranged in creative ways.

How to do Sengiri cutting technique 

To make a Sengiri cut, you will need a sharp knife and a cutting board. 

Start by washing and peeling the vegetable of your choice, such as carrots or cucumbers. 

Then, slice off the top and bottom of the vegetable to create a flat surface. Hold the vegetable firmly and slice it lengthwise into thin strips, about 1/16 of an inch thick. 

The strips should be uniform in size and shape. Once you have sliced the entire vegetable, stack the strips on top of each other and cut them into smaller pieces, if desired.

The exact cutting method will vary depending on the vegetable you’re slicing. 

If it helps, one can always compare the Sengiri Japanese cutting technique to julienning vegetables the French way.

The only real difference is that the Sengiri calls for thinner strips. 

Additionally, sengiri is done using Japanese knives like the nakiri vegetable cleaver or the gyuto chef’s knife. 

Here are step-by-step instructions:

1. Choose the vegetable: The first step in making a Sengiri cut is to select a firm vegetable, such as carrots, cucumbers, or daikon radish. The vegetable should be fresh and free of any blemishes or soft spots.
2. Wash and peel the vegetable: Rinse the vegetable under cold water and use a peeler to remove any skin or outer layers.
3. Trim the ends: Use a sharp knife to cut off the top and bottom of the vegetable to create a flat surface.
4. Slice the vegetable lengthwise: Hold the vegetable firmly with one hand and use a sharp knife to slice it lengthwise into thin strips. Make sure the strips are about 1/16 of an inch thick and are as uniform in size and shape as possible.
5. Stack the slices: Once you have sliced the entire vegetable, stack the strips on top of each other.
6. Cut the strips into smaller pieces: Use a sharp knife to cut the stacked strips into smaller pieces, if desired. This will create more uniformity in the Sengiri cut and make it easier to handle.
7. Repeat with other vegetables: Repeat the process with other vegetables as desired, using the same technique for each one.

Importance of body posture and positioning when performing Senjiri cutting

Body posture and positioning are important when performing the Senjiri cutting technique to ensure safety and precision. 

Here’s why:

1. Safety: Using proper body posture and positioning can help prevent accidents and injuries while cutting vegetables. This is especially important when using a sharp knife.
2. Accuracy: Proper body posture and positioning can help you make accurate cuts and achieve the desired thickness and uniformity of the vegetable strips.
3. Comfort: Maintaining a comfortable posture and positioning can help prevent strain and fatigue in your hands, arms, and back.

Here are some tips for maintaining proper body posture and positioning while performing the Senjiri cutting technique:

• Stand in a comfortable position with your feet shoulder-width apart.
• Keep your back straight and your shoulders relaxed.
• Place the cutting board on a stable surface at a comfortable height.
• Hold the vegetable with your non-dominant hand and use your dominant hand to make the cuts.
• Keep your fingers curled under the vegetable and away from the knife blade.
• Use a comfortable grip on the knife handle and make smooth, controlled cuts.
• Take breaks as needed to avoid strain and fatigue.

By following these tips and maintaining proper body posture and positioning, you can perform the Senjiri cutting technique safely and accurately.

Tips for making a perfect Sengiri cut

Making a perfect Sengiri cut takes practice and patience. Here are some tips to help you get started:

• Use a sharp knife to ensure clean cuts.
• Keep your fingers curled under the vegetable to avoid cutting yourself.
• Use a mandolin or vegetable slicer for more precise cuts.
• Use firm vegetables like carrots, cucumbers, and daikon radish for easier cutting.
• Stack the slices and cut them into smaller pieces for more uniformity.

What knife is used for Sengiri?

A sharp, straight-edged knife is typically used for the Sengiri cut. A Japanese vegetable knife, known as a “nakiri,” is a popular choice for this technique. 

A nakiri knife has a thin blade that is designed for precise cuts and can easily slice through firm vegetables.

It is shaped like a cleaver and is super sharp, so it’s easy to achieve clean cuts. 

Usuba, Santoku, and Gyuto are three other types of Japanese knives that can be used for the Sengiri cut.

The Usuba knife is a traditional Japanese vegetable knife that has a thin, rectangular blade with a single bevel edge.

It is ideal for precise cuts and is often used by professional chefs in Japan.

The Santoku knife is a general-purpose knife that is commonly used in Japanese kitchens.

It has a shorter, wider blade than the Usuba knife and is designed for slicing, dicing, and chopping vegetables and other ingredients.

The Gyuto knife is a Japanese equivalent of a chef’s knife and is used for a wide range of tasks, including chopping, slicing, and mincing.

It has a longer blade than the Santoku knife and is often used for preparing larger vegetables such as cabbage and daikon radish.

However, any sharp knife with a straight edge can be used for the Sengiri cut.

It’s important to use a sharp knife to ensure clean cuts and to avoid bruising or damaging the vegetables.

Advantages of using the Senjiri Japanese cutting technique

The Senjiri Japanese cutting technique offers several advantages for preparing vegetables. 

Here are a few:

• Adds visual appeal: The Senjiri cut produces thin, uniform strips of vegetables that are visually appealing and can add a pop of color and texture to dishes.
• Enhances flavor: The Senjiri cut allows for more surface area on each vegetable strip, which can enhance the flavor and texture of the vegetable.
• Uniformity: The Senjiri cut creates uniform strips of vegetables, which can make it easier to cook them evenly.
• Versatility: The Senjiri cut can be used in a variety of dishes, including sushi rolls, salads, stir-fries, and as a garnish for soups and stews.
• Health benefits: The Senjiri cut can help to preserve the nutrients in vegetables since they are cut into thin strips, exposing less surface area to air and light.

Overall, the Senjiri cutting technique is a precise and versatile way to prepare vegetables, which can elevate the taste and appearance of a dish.

Sengiri vs Julienne: what’s the difference?

The Sengiri cut and Julienne cut are two cutting techniques that are often used in cooking. 

While they are similar, there are some differences between the two:

1. Thickness: The main difference between the Sengiri cut and Julienne cut is the thickness of the vegetable strips. Sengiri cut vegetables are sliced thinner than Julienne cut vegetables, usually about 1/16 of an inch thick.
2. Shape: Sengiri cut vegetables can also be more rectangular or oblong in shape, while Julienne cut vegetables are long and thin. But sengiri is long and thin in almost all cases.
3. Technique: The Sengiri cut involves slicing the vegetable lengthwise into thin strips and then stacking and cutting them into smaller pieces, while the Julienne cut involves slicing the vegetable into thin, uniform strips that are typically 1/8 of an inch thick.
4. Use: The Sengiri cut is often used as a garnish for sushi rolls and in other Japanese dishes, while the Julienne cut is used in a variety of cuisines, including French and Asian cooking.

The bottom line is that the Sengiri cut and Julienne cut are similar techniques that produce thin, uniform vegetable strips, but the main difference is the thickness of the strips and the shape of the final cut.

What is Sengiri cabbage?

Sengiri cabbage is a type of Japanese cabbage that has been cut using the Sengiri cutting technique. 

This technique involves slicing the cabbage into thin, uniform strips, which can be used as a garnish for sushi rolls, in salads, and in stir-fries. 

Sengiri cabbage is appreciated for its delicate appearance and crunchy texture, which adds flavor and visual appeal to dishes. 

It is often used in Japanese cuisine and is a popular ingredient in sushi rolls, salads, and other dishes.

The thinly sliced cabbage is commonly used for dishes like Okonomiyaki (cabbage omelette or pancake). 

Conclusion

The Sengiri cut is a traditional Japanese cutting technique that adds flavor and texture to a variety of dishes. 

Whether you are making sushi rolls or garnishing your favorite dish, the Sengiri cut is a simple and effective way to elevate your culinary skills. 

With a little practice and patience, you can create beautifully sliced vegetables that will impress your guests and delight your taste buds.

So, you can finally get those super thin cucumber pieces for your California rolls.

Not a big fan of cucumber with your sushi? Find out which rolls without cucumber you can order here

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.