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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.
Reusable chopsticks in restaurants have a lifespan of 130 meals. In Japan, with disposable ones costing about 2 cents and reusable ones costing typically $1.17, the reusables better at the $2.60 breakeven cost. Campaigns in several countries to reduce this waste are beginning to have some effect. [20] [21]
In 2013 in Japan, one pair of disposable chopsticks cost US$0.02. One pair of reusable chopsticks cost $1.17, and each pair could be used 130 times. A cost of $1.17 per pair divided by 130 uses comes to $0.009 (0.9¢) per use, less than half the cost of disposable. Campaigns in several countries to reduce this waste are beginning to have some ...
Chopstick Brothers Asian Kitchen is the latest Asian restaurant to open in south Salem. Located in the former Rock-N-Rogers, the Chinese American restaurant has been open since August.
Sushi Saito – a three Michelin star Japanese cuisine restaurant in Minato, Tokyo, primarily known for serving sushi; Yoshinoya – a Japanese fast food restaurant chain, it is the largest chain of gyūdon (beef bowl) restaurants; Tofuya Ukai - a tofu restaurant that serve dishes in "refined kaiseki stye" [8]
A ramen spork is a form of spork designed by Masami Takahashi to eliminate waste produced by disposable chopsticks. [8] The design consists of a spoon with four prongs that extend directly from the front rim of the spoon, rather than a cup with incisions made to create tines as usually seen on the traditional spork design.
Yosuke Miura runs Onigiri Asakusa Yadoroku, a restaurant founded in 1954 by his grandmother. Yadoroku, which roughly translates to “good-for-nothing,” is named for her husband, Miura's ...
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