Learning to Use Chopsticks

Going to a restaurant or preparing an oriental menu is not original unless you eat as it is done in the country or area of origin, with chopsticks, better known as Ohashi. For many, it is a challenge to eat properly with these tools that Asian countries use daily; for others, it has been impossible to achieve, but here we will tell you how to use chopsticks correctly so that you can demonstrate your skill and perfection when using them in a restaurant, at dinner, or simply at home. Types In Asian cuisine, there are different types of chopsticks: - Waribashi are disposable wooden Ohashi, joined at the upper end and packaged in an envelope, they must be separated to use them; they are the most commonly used in restaurants. - Otemoto are very similar to Waribashi, they also need to be separated to use, but what varies is the presentation and finish; Otemoto are finer and better finished; they are those given to guests at home or those used at weddings or for New Year's meals. - Saibashi are used for cooking, they are much longer to avoid burns, and they usually have the upper ends joined by a string (thread or rope) to make them more maneuverable. - Ohashi chopsticks are used only for eating, no poking, pointing, or anything else. In Japan, food is served with the chopsticks that each dish or plate has. If the dish or bowl does not have them, we must use our own Ohashi but in reverse, that is, by the back side, the one we haven't brought to our mouth. Food is always taken with chopsticks, whether it be sushi, sashimi, etc. Whenever there is a sauce, the piece is never dipped into the sauce; instead, with chopsticks, it is dipped in the sauce and brought to the mouth.   Errors to Avoid with Ohashi - Food served on a central platter must first be served on a personal plate before being brought to the mouth. - To cut something with Ohashi, you cannot use it like a knife; instead, you must insert it into what you are going to cut and slowly separate the chopsticks until the last part can be cut as if with scissors. - The “HASHI OKI” is a piece of metal, ceramic, or wood placed next to the plate so the Ohashi can be set down; it is a small piece, about 2 by 5 centimeters or less, although there are many shapes and sizes. - In cases where Waribashi or Otemoto are used and there is no Hashi Oki, the correct thing to do is to use the envelope in which the disposables come, make a loop or knot, and use it to place the Ohashi. Proper Use of Ohashi To do this, place one chopstick between the base of the thumb and towards the ring finger; a good example would be to imagine holding a pencil, and the other should be held with the tip of the thumb and the index and middle fingers. To pick up food, only the upper chopstick moves. Cooking Recipes To practice using chopsticks, here are some cooking recipes to prepare sushi and other Asian dishes that will help you practice and also cook. (we recommend clicking on the recipe title for more preparation details) How to make yakimeshi California Sushi The California sushi roll is filled with avocado, crab, cucumber, and topped with masago. Sushi Rice Sushi rice is short-grain rice seasoned with rice vinegar. This rice is ideal for making sushi due to its consistency and flavor. Mango and Salmon Sushi Sushi is a delicious typical Japanese dish. It consists of rolls with Japanese rice, seaweed, and fillings like fish, vegetables, and fruits. This fusion recipe combines the Latin flavor of mango with Eastern flavors. Arugula and Serrano Ham Rolls Delicious Serrano ham rolls filled with an arugula salad. Also known as Serrano ham and arugula sushi. Tuna Sushi Sushi can be served as an appetizer or as a main dish. It is a very healthy dish based on boiled rice, seaweed, and its filling can consist of fish, seafood, and many other ingredients. Crab, Cucumber, and Noodle Salad A very tasty oriental salad that combines rice noodles with crab, cucumber, and a rice vinegar vinaigrette. Spicy Tuna Roll The delicious spicy tuna recipe found in Japanese restaurants.