Sengiri

(千切り) Japanese cutting technique that consists of cutting ingredients, especially vegetables, into thin, elongated strips. The term literally means “to cut in a thousand” and is commonly used to prepare ingredients such as cabbage, carrots, radishes or onions, achieving a nice texture and facilitating uniform cooking. It is a cut very similar to the julienne cut, however, the sengiri cut may be a little thinner than the julienne cut.