ESCAPE BLOG

Chopsticks are the traditional eating utensils in Korea, China, Japan and Vietnam. Whether you are heading off to those countries OR you are merely planning to walk down the block to sample some Asian cooking, chances are you will be given chopsticks to use. They can be made of wood, bamboo, metal or ivory. Oh yea, plastic chopsticks have also been seen lately.

Chopstick Etiquette #1 will focus on the Japanese way/culture.

Japanese chopsticks (called Ohashi) are normally made of wood. It has a pointed end and of medium length.

The DOs and DONTs of Chopstick use in Japan:

• It may look like the next logical thing to do but do NOT stick your chopsticks in your rice. It’s similar to offerings for the dead, which is understandably inappropriate for dining room tables.
• Yes, it is a stick but you are NOT supposed to use it like you do a BBQ stick.
• Do NOT pass food around, from one chopstick to another.
• “Do set pairs of ohashi at the front, next to the table’s edge, with the pointed ends towards the left: If you have ohashi-oki’s (chopstick holders), place them under the tapered ends.”
• “Do turn your ohashi around when using them to pick up food from a shared dish (family style eating): It’s polite. Your saliva doesn’t get all over the food other people will be eating. From experience I know this simple gesture can earn you major points at the table.”

Remember, when in doubt, ASK!

source: wandco