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Chopsticks & Chopstick Rests

Chopsticks and chopstick rests are an essential part of Japanese dining culture. Understanding the history and etiquette behind these tools can help elevate your dining experience. In this post, we will explore the world of chopsticks and chopstick rests, including their history, types, and proper use.

Chopsticks have been used in China for over 3,000 years, and their use eventually spread to Japan and other parts of Asia. In Japan, chopsticks are called "hashi" and are traditionally made of wood, bamboo, or ivory. They were originally used for cooking and serving food, but over time, they became an essential part of Japanese dining culture.

There are many different types of chopsticks, including those made of wood, bamboo, metal, and plastic. Each type of chopstick has its own unique characteristics, such as weight, length, and texture. For example, wooden chopsticks are lightweight and easy to grip, while metal chopsticks are heavy and require more precision to use.

Using chopsticks properly is an art form in itself.
In Japan, it is considered impolite to pass food directly from your chopsticks to someone else's chopsticks, as this is reminiscent of a funeral ritual. Instead, food should be placed onto a communal plate or bowl and then picked up with individual chopsticks.

Chopstick rests, or "hashioki", are small ceramic or wooden stands used to place chopsticks on while dining.
They are an essential part of Japanese table etiquette, as they prevent chopsticks from touching the table surface and potentially contaminating it.
Chopstick rests come in many different shapes and designs, including traditional Japanese motifs such as cherry blossoms, waves, and dragons however at Gifu we always opt for more minimalist designs.