Chopsticks or “hashi” were introduced in Japan from China in the s.VII. At first they had a religious function only. With the passage of time they became a utensil to eat. To date there are data that verify that 30% of the world population uses chopsticks to eat. The Japanese diet made mainly of rice, broth, vegetables and meat of a reduced size has been one of the elements that has enhanced the use of chopsticks. Western culture has developed tools like the knife or fork because of the need to manipulate foods of a larger size.
Eating with chopsticks is one of the most essential parts of the Japanese dining experience. They may seem easy to use, but when you face them for the first time it is often asked … How can it be that so many people use them so easily?
From Only Sushi we have wanted to elaborate a small guide to understand its operation and to have a faster adaptation to them.
The most commonly used chopsticks in Japan are made of wood; There are reusable best quality chopsticks or the popular waribashi (disposable chopsticks). In Japan there are religious beliefs where if a person uses chopsticks that have been used by another person, the second may acquire aspects of the personality and germs of the first. In this way a restaurant offered disposable chopsticks ensured to the customers the non-desecration of food.
At first it may seem complicated, but once accustomed to eating with chopsticks may be simpler than it seems. Its correct form of use consists of placing a toothpick on the base of the thumb and ring finger and the other stick held between the tip of the thumb and index finger. The lower stick will be held, while the upper stick will be the one that moves to hold the food. It is necessary to take the chopsticks by the tip farthest from the tip used to eat.