How to use chopsticks?

What's chopsticks?

Chopsticks, known as "ohashi" (お箸) in Japanese, are traditional eating utensils used widely across East Asia, particularly in Japan, China, Korea, and Vietnam. These slender, elongated sticks are held in one hand and used to pick up food, providing a practical and elegant way of eating that has been part of Japanese culture for centuries. In Japan, chopsticks are not just simple utensils but carry deep cultural significance, embodying aspects of etiquette, tradition, and even spirituality.


・History
The use of chopsticks in Japan dates back over a thousand years, with their origins rooted in China. Chopsticks were introduced to Japan around the 7th century during the Nara period, along with other cultural elements such as Buddhism and the Chinese writing system. Initially, chopsticks in Japan were used exclusively by the nobility and were primarily utilized for religious ceremonies rather than daily meals. Over time, however, they became more commonly used by the general population for everyday eating.
Unlike in China, where chopsticks were historically made of various materials like wood, bamboo, metal, or even jade, the most common material for Japanese chopsticks has traditionally been wood or lacquered wood. These materials reflect Japan’s reverence for nature and craftsmanship, with many chopsticks being carefully handcrafted and intricately designed.

The differences of chopsticks

Japanese

Japanese chopsticks, known as "hashi", are typically shorter and more tapered than those used in other countries. They often have a pointed tip, which is ideal for picking up smaller or more delicate pieces of food, such as sushi or rice. The design reflects Japan’s emphasis on precision and delicacy in food presentation.
Japanese chopsticks are usually around 20-23 cm long, with shorter versions available for women and children. They are often made from wood or bamboo, and many high-quality chopsticks are lacquered, giving them a glossy finish. Some Japanese chopsticks are beautifully decorated with intricate designs, sometimes featuring gold or mother-of-pearl inlay, especially those used in formal settings.

Chinese

Chinese chopsticks, called "kuàizi" (筷子), are generally the longest among those used in East Asia. Their design reflects the communal style of eating in China, where food is often served on large plates meant to be shared.
Chinese chopsticks are longer, usually about 25-30 cm, which makes it easier to reach food from the center of the table in communal dining. They are typically thicker and more rectangular in shape, with a blunt, squared-off tip. This shape allows for easier grasping of larger food items like meat or vegetables.

Korean

Korean chopsticks, known as "jeotgarak" (젓가락), have their own unique characteristics. Unlike the wooden or bamboo chopsticks used in Japan and China, Korean chopsticks are traditionally made of metal, which makes them distinctive and durable.
Korean chopsticks are often made from stainless steel or, in the past, from silver. Metal chopsticks are believed to have originated in the royal courts of Korea, where silver chopsticks were used to detect poison. Metal chopsticks are now used in most homes and restaurants.

Vietnamese

Chopsticks, or "đũa" in Vietnamese, are also a staple of dining in Vietnam, where they are used for a variety of dishes, particularly noodle soups like pho.
Vietnamese chopsticks are typically longer than Japanese chopsticks but shorter than Chinese chopsticks, often about 23-25 cm. They tend to have a flat, squared-off base and a slightly tapered tip, similar to Chinese chopsticks. This design is practical for the variety of dishes in Vietnamese cuisine, from noodles to spring rolls.

How to use chopsticks

1. Start by placing the first chopstick in the crook of your thumb, resting it against the base of your thumb and the side of your ring finger. This chopstick should remain stationary throughout the process, serving as a stable base.

2. Now, place the second chopstick between your thumb and the tip of your index finger, much like you would hold a pencil. This chopstick will be the one that moves when you pick up food.

3. Make sure the tips of both chopsticks align. They should come to a point evenly, which makes it easier to pick up food. Keep the chopsticks about a third of the way from the top to give you more control and avoid holding them too close to the middle or bottom.

4. To pick up food, move the top chopstick using your index and middle fingers while keeping the bottom chopstick stationary. Open and close the chopsticks by moving the top one up and down. This motion allows you to grasp food between the two chopsticks.

5. Once you’ve mastered the movement, you can start picking up pieces of food. Gently bring the tips of the chopsticks together to grip the food, ensuring you’re applying even pressure from both chopsticks. You can pick up a variety of food items, from sushi to noodles and vegetables.

6. When you’re not using chopsticks during a meal, it’s customary to place them on a chopstick rest (hashi-oki) if available. Lay them parallel on the rest, with the tips pointing to the left. If there is no rest, place them across the edge of your bowl or plate neatly.