As a school, we all love lunch. I’m sure that many teachers, especially during the run-up to period 5, are bored of hearing “I’m so hungry” or “I can’t wait for lunch” from some eager Year 10s. As a sixth-former, I always hear the phrase “Do you want Leon or Itsu?” being thrown around a lot in Cafe Sixth. But we always forget about one of the most important parts of food, no matter what nationality: cutlery. Sure, there are your typical spoons and forks, sometimes the rogue knife, but one of the best pieces of cutlery out there (subjectively) are chopsticks.
Chopsticks are an essential part of East Asian cuisine. I do feel that they don’t get enough love, even if they help 1.4+ billion people bring food to their mouths. With Lunar New Year having recently passed, I wanted to celebrate the similarities that the cultures honouring LNY have in common, so here is your quick guide to chopsticks.
Chinese Chopsticks (Kuàizǐ):
These are the OG noodle-slurping ones. Originating around 5000 years ago, the chopsticks were created to be “an extension of the fingers”. Traditionally, Chinese chopsticks are made with bamboo or wood and tend to be thicker and longer than any other, as Chinese food is meant to be shared. They also have a square cross-section. Cooking Chinese food with these chopsticks is also far easier, as it prevents hot oil from being spilled on you. With foods like Hot Pot, people tend to use multiple pairs of chopsticks, usually one for uncooked meats and one for consumption.
Japanese Chopsticks (Hashi):
Japanese chopsticks tend to be made of wood, but have been made with bone, ivory or plastic. These chopsticks are the most pointed at the ends, with a round point. This is designed to help pick up delicate foods such as raw fish and rice without breaking the shape. Japanese chopsticks are shorter than Chinese chopsticks, as Japanese cuisine is usually not shared. Traditionally, men are given longer Japanese chopsticks than women, as the comfortability of chopstick-using depends on hand size. Everyone in the family usually has their own pair of chopsticks, as the people believe that since their lips touch the utensil, their spirits are also attached to it.
Korean Chopsticks (Jeosgalag):
Always paired with a metal spoon, these chopsticks are
flatter and heavier. These ones are the most unique, as Korean chopsticks are
made with metal. The story goes that in the Baekje period (18 BC – 660 AD), the
royal family used silver chopsticks to detect poison in their food. This also
became a status symbol, as not everyone could afford the silver. There are many
advantages to metal. For one, metal is far more hygienic. Metal is also more durable to
food [NH1] and
therefore is easier to use during meals like KBBQ. If you look closely, they
have thin ridges on the ends. These ridges help grip foods like rice
or meats onto the chopsticks. As well as
this, Korean chopsticks have a slight change in shape as you gradually move
downwards, starting rectangular at the top and round at the bottom. This is to
prevent the utensil from rolling off the table while eating.
Vietnamese Chopsticks (đôi đũa):
Vietnamese chopsticks are the most similar to Chinese chopsticks. They are around the same length, but Vietnamese chopsticks are a bit thinner compared to Chinese ones. However, the difference is so minute that most Vietnamese people don’t realise that “Vietnamese chopsticks” exist. In Northern Vietnam, chopsticks are often crafted by bamboo, while in Southern Vietnam coconut or betel palm wood is used, reflecting the rich tradition of craftsmanship in their country.
Happy (late) Lunar New Year!
[NH1]Not sure what this means? Sorry!
