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The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. [1] It is a regular utensil in Chinese cuisine used for liquids, especially soups , or loose solid food.
traditional Japanese rice paddle A rice paddle and a table spoon for size comparison. A rice paddle (Chinese: 饭勺, Japanese: shamoji (しゃもじ, 杓文字), Korean: 주걱; RR: Jugeok) is a large flat spoon used in East Asian cuisine. It is used to stir and to serve rice, to dip gochujang, and to mix vinegar into the rice for sushi.
Spifork - A utensil consisting of a spoon, knife, and fork. [8] [9] [10] Spoon straw – A scoop-ended drinking straw intended for slushies and milkshakes. Sporf – A utensil consisting of a spoon on one end, a fork on the other, and edge tines that are sharpened or serrated. Spork – Spoon and fork; Splayd – Spoon and fork and knife
Plastic spoon — cheap, disposable, flexible, stain resistant, sometimes biodegradable; black, white, colored, or clear; smooth, non-porous surface; varied types and uses; Rattail spoon — developed in the later 17th century; with a thin pointed tongue on the bottom of the bowl to reinforce the joint of bowl and handle
In the Southeast Asian style, the spoon is held in the right hand throughout consumption, except with certain dishes when a fork is more suitable. Rice and soups are a staple of the diet in Southeast Asian countries, so using a spoon is practical in such dishes. [11] The spoon is used for manipulating food on the plate; knives are rarely used.
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3579 S High St, Columbus, OH · Directions · (614) 409-0683