Hashi are the most versatile and convenient piece of cutlery once you learn how to use them. You can hold, divide, cut, mix or press with them. In fact, you can do almost anything with chopsticks, except cut beef steaks. Use of chopsticks has defined the way in which the Japanese and Chinese prepare their food.

All the ingredients are pre-cut to manageable bite-sizes for convenience which means that you do not have to ask waiters or waitresses to bring knives and forks. As many Japanese restaurants use lacquered wares and wooden plates, this would also help to prevent ruining their dishes.

Chopsticks are used by the Japanese, Chinese, Korean and Vietnamese.  Chinese chopsticks are longer and the tips are not as pointed as Japanese ones, while Korean chopsticks are made of metal and much shorter than their Japanese equivalents.

The use of chopsticks from an early age is said to stimulate and help the development of a child’s brain due to the precise and delicate movement of the fingers.

You may have noticed from the photos above that there is a clear difference in size between men’s and women’s chopsticks.  Some of you may call this sexual discrimination.  However the ‘gender’ of many other items such as rice bowls, soup bowls and plates can be distinguished by their size and colour - similar in concept to the ‘his-n-hers’ wrist watch.  In the case of chopsticks, size does matter for optimum usability.

History

500AD~

Chopsticks came to Japan from China, in the form of a pair of tweezers.  As its Chinese character suggests, they were made of bamboo and only used by the gods and royals.

The present form of chopsticks appeared soon afterwards and gradually spread to ordinary citizens.  They were mainly made from bamboos and woods.

1700~

Some lacquered chopsticks started to appear from 1200AD, but only really took off during the middle of the Edo era, as the civil war ended and peace once again reigned over Japan.  In order to support the local economy and redundant Samurai warriors, the warlords encouraged local industries to develop and as a result the merchant class seized economic power from the Samurai and the economy flourished.  This was perhaps the first bubble economy in Japan and it was during this time that many of what you know as Japanese cultures, such as Ikebana (flower arrangement), Chanoyu (tea ceremony) and Ukiyoe (Japanese prints) really blossomed.

1868~1945

Mostly wooden and bamboo chopsticks were used during this time.  Children were taught correct usage of chopsticks and proper table manners.

Waribashi (disposable chopsticks) were invented.

Waribashi

Waribashi (disposable chopsticks), were introduced during the Meiji era, 1868-1912.  There are several types of Waribashi, depending on their price and purpose.  There were world-wide accusations for this throw-away culture from environmentalists, but according to the manufacturers, and contrary to popular belief, none of the tropical woods are used for Waribashi, and most of the woods used are otherwise useless leftovers from building materials, or fast growing bamboo which has to be replanted every 5-6 years to maintain.  Probably one exception is in the use of Aspen from Canada, but according to manufacturers they are re-planting trees in Canada.

Some styles of Waribashi

Koban: Plain and cheap. Used by many noodle shops.

Genroku: So called because it uses less wood as with everything else in that era.

Rikyu: Used mainly for sweets.  This shape of chopsticks is designed by Rikyu, the founder of the Tea Ceremony.

Tensoge: Used by higher class restaurants. 

Kaiseki (Rikyu Bashi): Used for Kaiseki cuisine and Tea Ceremonies.

Take: Made from bamboo.  You don’t have to throw away this one, but care is needed as bamboo absorbs water and may develop mould.

Maru: This one comes as 2 pieces, used for the special occasions such as New Year’s Day.

Tag: Japanese chopsticks