When you go to any Japanese restaurant or café it is highly likely you will be given a pair of chopsticks as your main eating utensil. Surprisingly, chopsticks originated in China and made their way to Japan via Korea. A Chinese philosopher Confucius believed that sharp utensils such as knives and forks closely represented violence and warfare which did not compliment the ambiance of sitting down for an enjoyable meal.
The Kojiki (Records of Ancient Matters – an early Japanese chronicle of myths, legends, songs, genealogies, oral traditions, and semi-historical accounts) written in 712AD is supposedly the first official record of chopsticks being used in Japan. Unlike the chopsticks you see today, they were originally made from bamboo and were like tweezers, as they were joined at the top. When chopsticks were first introduced to Japan they were only used for ceremonies, then gradually made their way into homes as a regular eating utensil. It wasn’t until the 10th century that the separated chopsticks we use today were introduced.
Not all chopsticks are made equally
Japanese, Korean, Chinese, and Vietnamese chopsticks are all distinctly different
Japanese: Traditionally Japanese chopsticks are made from bamboo or wood and have a lacquered coating. They are shorter in length than the others and have a tapered pointed end.
Korean: Korean chopsticks are a flat rectangular shape and medium length. They are traditionally made from brass or silver and are used simultaneously with a spoon.
Chinese: Compared to Japanese and Korean chopsticks, Chinese chopsticks are longer and thicker. They have either squared or rounded sides and taper to blunt, flat tips. They are generally made from melamine plastic or lacquered bamboo.
Vietnamese: Vietnamese chopsticks are usually longer than the others. These chopsticks taper to a blunt point and are traditionally made from lacquered wood or bamboo.
We stock high quality, hand crafted Wajima chopsticks made in Wajima city in Ishikawa, Japan. Shop our range here