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Chopsticks are two-piece of equal length sticks used as a tool of eating commonly used in East Asia and Southeastern Asia. Figure 1 is the simplified Chinese character presents chopsticks. Figure 2 is the Chinese character means fast and figure 3 is the simplified Chinese character means bamboo. This character indicates the material of a normal chopsticks and the reason of using chopsticks. In ancient China, figure 4 is the traditional Chinese character as same as how chopsticks called and written in Japan, which means help. The instructions will help people who do not know how to use chopsticks, but want to try those delicious Asian foods that require chopsticks. To learn how to use chopsticks, you don’t need an engineering degree; but you just need a hand and chopsticks. It might take a few minutes for you to choose the right chopstick to use. I will introduce different types of chopsticks in my instructions. The process of learning how to use chopsticks might just take you 10 minutes, but it will take you a couple days or a couple months to get used to it. It may take you time to learn, but this skill makes you have confidence and feel comfortable when you go to those Asian restaurants that don’t provide you spoons and forks and when you go to Asian countries.
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Signing UpStep 1Choose the right chopsticks
There are several types of chopsticks.
• Bamboo Chopsticks
• Ivory Chopsticks
• Silver Chopsticks
• Metal Chopsticks
1. Don’t choose those chopsticks that have lots of color painting on them.
Warning: those colors contain some carcinogenic martial like the heavy metal lead and the organic solvent benzene.
2. Chopsticks make of metal like silver chopsticks are heavy and have a bad hand grip.
3. Chopsticks make of bone like ivory chopsticks have a perfect hand grip, but feel heavy.
4. Bamboo and wood are the best materials of making chopsticks, but bamboo chopsticks would cause microbial contamination. It needs to be cleaned very often.
• Bamboo Chopsticks
• Ivory Chopsticks
• Silver Chopsticks
• Metal Chopsticks
1. Don’t choose those chopsticks that have lots of color painting on them.
Warning: those colors contain some carcinogenic martial like the heavy metal lead and the organic solvent benzene.
2. Chopsticks make of metal like silver chopsticks are heavy and have a bad hand grip.
3. Chopsticks make of bone like ivory chopsticks have a perfect hand grip, but feel heavy.
4. Bamboo and wood are the best materials of making chopsticks, but bamboo chopsticks would cause microbial contamination. It needs to be cleaned very often.
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I was thinking about writing one myself but this one is better than I could do.
I have this theory that the taste of sashimi (raw fish) and sushi is tainted by metal such as forks and metal chopsticks. We used bamboo. Any connoisseurs out there?
Tip: When using those wooden chopsticks, they sometimes have in restaurants, I like to scrape them together like sharpening a knife to get rid of any slivers.
We were always taught that the ultimate test of your chopstick skills is if you can pick up a single grain of rice. A pea is also challenging.
Lazy Old Geek
a word to the wise, dont scrap your hashi together. its bad etiquette and tells the waiter you think they are poor quality. in short....its rather insulting. even if they *are* poor quality, you're just rubbing that fact in his face.
after a while, a grain if rice is actually easy. at least i have no problems doing it and a pea can vary in difficulty depending on what kind of pea and how long its cooked.
I do miss good tempura. My mom used to make great tempura but doesn't anymore.
Lazy Old Geek