Have you ever looked closely at your chopsticks? The next time you eat out, try comparing the sticks at our Bothell Japanese restaurant to those you see at other places. You might find that there are distinct styles in the chopstick world. Indeed, though these sticks may seem as simple as utensils can get, it is actually possible to identify somebody’s culture based on the sticks they use:
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Japanese Chopsticks: (hashi) Traditional chopsticks in Japan are made of lacquered wood or bamboo. They tend to come in different lengths for men, women, and children, and they taper off with a thin, round tip at the end. Historically, Japanese nobles were also fond of using precious metals, particularly silver, as it was believed that silver would change color when it came into contact with poison.
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Chinese Chopsticks: (kuàizi) In China, where the chopstick phenomenon was born, the sticks are longer than most others. Chinese chopsticks are most often made from unfinished wood or bamboo, and have a thicker, blunter tip than those of Japanese origin.
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Korean Chopsticks: (jeotgarak) Korean sticks are easy to spot, as theirs are most commonly made out of stainless steel. These sticks are shaped with a flat, rectangular cross section that tapers off to a round, slender tip. Many Korean sticks are decorated with ornate designs along the broad sides of the grip.