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They came to Japan from China thousands of years ago, and today chopsticks they are responsible for making you look like a juggler more than a pleasant diner every time you sit down at a table in an Asian restaurant. Japanese, in this case.
“They differ from chopsticks in that the ones used in Japan have a sharper point” explains to Traveler.es Eiko Kishi, Zen Arts teacher at the Bonsaikido School.
“They are usually made of wood. They can be made of untreated wood or lacquered or varnished wood” , continue to then note that they can be customized.
They are thinner than the Japanese ones, they are made of wood and can be customized
Yes, it is possible to do it. The question is how. “Putting the name of who uses them or some word or phrase that expresses good wishes. There are also simply decorative drawings”.
Using them is not an exact science, it is, above all, a matter of practice. However, there is a series of advice that can be good for you to know when facing them.
See, the specific way of placing the fingers so that the chopsticks rest perfectly; tricks to train you in its use and acquire a mastery level 'I already eat rice with chopsticks'; or the secret to ensure that food does not slip.
And, of course, as in any culture, there are also a series of gestures and uses that are not well seen and that you must take into account to avoid clashing or being offensive.
For example, it should not “stick the chopsticks vertically into the rice bowl, since it is the way in which an offering is made in funeral rites, ”says Eiko Kishi.
She also warns that the food does not go from our chopsticks to those of another diner. "You have to put it on a plate and then the other will take it from there" she resolves.
The food is taken, not punctured
Also, the chopsticks they don't suck or bite each other, they don't prick food with them, but they grab each other; and, of course, they are not used "to point to people or things," she says.
The example of how to put all this into practice is given by Keigo Onoda , owner of Hanakura ; Yoka Kamada, chef and owner of Yokaloka; Ricardo Sanchez, chef and co-owner of Kabuki Wellington and Francis Gerald, owner of Ramen Shifu.
And if you want to know more about Japanese gastronomy in Madrid , you just have to hit play