Denise 旭 (denise_dinc) wrote in a_ra_shi,
Denise 旭
denise_dinc
a_ra_shi

ARASHI DISCOVERY 23rd March 2010

トントントントントントントントントントン。やれやれ、薬味に使うネギを細かく切るのって結構大変なんだね。
Tontontontontontontontontonton. Well, it is quite hard to chop thinly the leeks used for spices isn’t it?

さて、食材を1~2ミリ角程度の大きさに細かく切り刻むことを何というでしょうか?
So then, how do you call the way to cut things up to the thickness of around 1-2mm?

次の三つの中から選んで下さい。Please choose from the following three:
  1. みじん切り mijingiri: fine cutting
  2. 缶切り kankiri: can opener
  3. 貸し切り kashikiri: reservation

(Read more on Ohchan talking about cooking^^)
Tags: other: translation
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