About YUUSen-giri (julienne)
Cutting into very thin strips, like threads. Often used for cabbage, shiso and ginger.
👀 At a glance
🔪HowVery thin strips
🥬Often forCabbage, shiso, ginger
🥗Often asSide salad, garnish
🔪 How to (cabbage)
1
Stack 2–3 leaves and roll them up
2
Slice from the end as thinly as you can
3
Soak in cold water to make it crisp, then drain well
💡 Why cut it this way
- Thin strips are easy to eat raw
- Light and fluffy, so it’s great as a side
⚠️ Be careful
- Curl the fingertips of your holding hand slightly inward and keep them away from the blade
- No need to rush. Cutting slowly at a steady pace gives thinner, even strips
Recipes that use this
Aji Fry (Breaded Fried Horse Mackerel)
About 30 minServes 2
Buta no Misozuke Yaki (Miso-Marinated Pork)
About 50 minServes 2
Chicken Nanban (with Tartar Sauce)
About 45 minServes 2
Daikon and Tuna Salad
About 15 minServes 2
Hiroshima-Style Okonomiyaki
About 50 minMakes 2 (serves 2)
Hiyajiru (Cold Miso Soup over Rice)
About 30 minServes 2
Potato Korokke (Japanese Croquettes)
About 1 hrServes 2–3
Menchi Katsu (Fried Ground Meat Cutlets)
About 45 minServes 2
Ninjin Shirishiri (Okinawan Carrot and Egg Stir-Fry)
About 15 minServes 2
Tonkatsu (pork cutlets)
About 40 minServes 2