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Chopsticks vs. Knives and Forks

When I make home-made Fish & Chips, my boyfriend is always amazed, because I use my chopsticks to pick up pieces of potato individually form the oil. I think professional Tempura chefs do the same thing. You just have to move them quickly, otherwise the last potato will be burnt.

Can Japanese people use knives and forks?

It was a question from one of my friends.

Japanese life has been westernized already, there are lots of western restaurants where you are supposed to use knives and forks.

Then I thought about my parents, they like western food. I am sure that they know how to use knives and forks, but they still feel more comfortable to use chopsticks.

How to train to use chopsticks?

Chopsticks are amazing tools. They are simply two pieces of sticks, but you can do lots of things such as, picking up food and put it on plats, stir soup, whip eggs, spread cream on something, stick it (which is not very recommended in terms of table manners), and cut it in pieces to share with your friends.

I cannot remember how old I was when I first used them, but I think that I had some instructions from teachers in school once or twice.

It may look like difficult at the beginning, but it is not actually. Anybody can learn how to use them, and once you know how to move them properly, you will be able to pick up a finger-sized piece of potato easily from the hot oil before it gets burnt.

What you have to do is you can search online, lots of people uploaded the videos showing how to use them.

Better to know how to use them in Japan

There is an interesting article with BBC travel, it’s talking about noodles you have to catch with chopsticks. It’s a classic Japanese summertime food, Nagashi-Soumen.

You need to pick up the slippery noodles when they are sliding down with water in narrow bamboo chute in front of you. So it might be better to know how to use chopsticks before you go to Japan, if you don’t want to be starved. I believe that most of the restaurant can provide spoons and forks, though.


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