繊せん

noun

daikon julienne; julienned daikon

Abbreviation of 繊蘿蔔 (せんろふ), a term for julienned daikon used in Japanese cuisine. Used in cooking contexts.

See also: 繊蘿蔔

• 刺さし身みのつまに繊せんが添そえてある。

  Julienned daikon is served as a garnish with the sashimi.

numeric

one ten-millionth

Numeric unit meaning 10⁻⁷; rarely used outside technical or historical contexts.

• 一いっ繊せんは千せん万まん分ぶんの一いちにあたる。

  One 繊 is equivalent to one ten-millionth.