Japanese food is usually consumed with chopsticks.
Japanese utensils are quite different from traditional Western utensils. Instead of a fork, spoon and knife at dinner, the entire meal is usually eaten with chopsticks. Many soups are even eaten with chopsticks by picking the noodles out and using the bowl like a cup to drink the soup. It is often desired to use the proper utensils when dining at a Japanese restaurant or preparing a Japanese meal in order to keep with tradition or respect the culture. Does this Spark an idea?
Chopsticks
Use chopsticks for preparing, serving and consuming most of the meal. Long chopsticks are used to stir and separate food as it cooks. These chopsticks are usually wood and some are connected by a thread at the end to help keep them together. Use medium-sized chopsticks for serving food to guests and the regular smaller size for eating. Regular-sized disposable chopsticks are available for eating food on the go or picnics.
Mortar and Pestle
Grind food like herbs with a mortar and pestle, called a suribachi and surikogi in Japanese. This style of mortar and pestle has a ribbed interior of the bowl to further help grind the ingredients. It is often used for grinding sesame seeds after they are toasted. This is used as a seasoning or garnish.
Tea Ceremony Utensils
Use tea whisks, called Chasen, to stir tea as part of the formal tea ceremony. Tea whisks are often made from a single piece of bamboo. Use Chashaku, or tea scoops, to help measure macha during formal tea making. Scoop fresh water for tea with a hishaku, or bamboo ladle, as part of an official ceremony.
Spoons
Scoop rice with a shamoji. This is a spoon specially designed so the rice doesn't stick to it. Traditionally, it is made of wood but it is also available in plastic. Use a Japanese spoon that is a little like a small ladle to eat thin soup like miso, although many Japanese soups are sipped straight from the bowl and the pieces are removed with chopsticks.
Knives
Cut food with sharp Japanese knives, called hocho. Use long sharp knives for cutting sushi rolls so the seaweed doesn't tear. Choose short, smooth blades for cutting sashimi. Japanese knives are known in the food industry for their high quality.
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