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This behaviour, which is called Mayoi-bashi (迷い箸; まよいばし), is perceived as inappropriate, as it conveys impatience and greed in the context of Japanese dining etiquette. [18] To avoid this, it is important to decide which food to eat first before using chopsticks to move the food onto a plate.
Many Japanese restaurants provide diners with single-use wooden/bamboo chopsticks that are snapped apart near their tops (which are thicker than the bottoms). As a result, the attachment area may produce small splinters. Rubbing chopsticks together to remove splinters is considered impolite, implying that one thinks the utensils are cheap. [15 ...
Japanese chopsticks are typically sharp and pointed, in order to dissect fish and seafood. They are traditionally made of wood or bamboo, and are lacquered. Lacquered chopsticks are known in Japanese as nuribashi, in several varieties, depending on where they are made and what types of lacquers are used in glossing them.
Alternatively, soup may be served in a single large communal pot to be consumed directly or ladled into individual bowls. Dining utensils will include a pair of chopsticks and a spoon. Common chopstick etiquette should be followed, but rice is generally eaten with the spoon instead of chopsticks. Often some form of protein (meat, poultry, fish ...
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each ...
While etiquette customs for using chopsticks are broadly similar from region to region, finer points can differ. In some Asian cultures, it is considered impolite to point with chopsticks, or to leave them resting in a bowl. Leaving chopsticks standing in a bowl can be perceived as resembling offerings to the deceased or spirits. [18]
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