M
Mr. Just-A-Guy
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I'm curious to know the origins of the "sticks", in Japanese, "Hashi".
They are originally from where? China? If so what is the name?
They are originally from where? China? If so what is the name?
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mikecash said:Should we also not say "ame" for rain since it can also mean candy?
Hiroshi66 said:However, be careful that you do not use the word "hashi" in Japan in Tokyo, as in the Kanto Dialect, "hashi" can also mean bridge.
Chinese chopsticks are called Kuai-Zi, which means 窶徠uick little fellows窶? They are typically 9 to 10 inches long, rectangular in shape, with blunt ends. Japanese chopsticks originally resembled tweezers made from bamboo, with the two pieces joined together at one end. By the 10th century they became two separate pieces. They are slightly shorter than their Chinese counterparts (7 to 8 inches long), are typically rounded and taper to a point.
My girlfriend from Canton told me the chopsticks in China are not "standardised" as described in the article. They come in all shapes & sizes. I noticed when eating with Chinese friends here in Germany that they have round pointy thingies as well as longer chopsticks rounded at one end & with square shape where you hold them. The pointy sticks seem always to be made from wood, while the others can be plastic or wood, the length differs. Never saw metal ones, though.Miss_apollo7 said:I especially didn't know that the shape of the chopsticks were different from country to country, e.g. they can be blunt, made of metal etc. depending on country.
I think, the problems with the plastic chopsticks may be closer related to the use of US style rice than to the material they are made of. I can't say that I have more problems with plastic ones than with wooden chopsticks.Fantt said:Amusingly, they set each setting with a pair of *plastic* chopsticks which are pretty much impossible to eat with. To add insult to injury the white rice they serve is typical American style white rice which does not clump together.
Fantt said:There's a "Chinese" restaurant chain here in town called "P.F. Changs." It serves asian themed food designed for the American palette. Amusingly, they set each setting with a pair of *plastic* chopsticks which are pretty much impossible to eat with. To add insult to injury the white rice they serve is typical American style white rice which does not clump together.
The food is actually pretty good as long as you aren't pretending it's Chinese, but I ask for wooden chopsticks each time. It also amuses me that they refer to the exotic soy sauce as "liquid salt."
Miss_apollo7 said:According to the article, the metal ones are supposed to be used in Korea. I haven't seen them myself except in a posh boutique in London made by a famous brand which sold all sorts of kitchen ware...and the metal chopsticks were heavier than the wooden ones and didn't look easy to handle.
Is there anyone who can enlighten us regarding the metal ones? Have you used them? Are they easy to handle? Maybe Koreans?
mikecash said:I should have recommended something with purty pikchers and the dialogue in speech balloons, I see.