A Guide to Different Types of Chopsticks

Chopsticks are an iconic aspect of Asian culture and cuisine. However, not all chopsticks are alike – there are several differences between the chopsticks used in different countries and regions.

The type of chopstick favoured by each country has been developed due to a wide range of reasons, some wilder than others. We take a look at the difference between Japanese, Chinese and Korean chopsticks, and how they have become what they are today.

Chinese Chopsticks

We start with Chinese chopsticks, as this is the place of origin for this utensil. Chopsticks were first invented in China around 5,000 years ago. They were likely made from twigs and were used as cooking tools rather than eating implements.

Chinese chopsticks are the longest variety of chopstick used in Asia, and this is due to both the cooking methods and serving style used in China. Chinese cuisine relies largely on high-heat frying or steaming, so a longer chopstick helps to keep hands further away from spitting oil and flames.

On the table, dishes will be served at once as a feast, so long chopsticks are needed to reach dishes that are a little further away. Traditionally, Chinese chopsticks are made of wood or bamboo.

Chinese Chopstick Etiquette

• You can hold the bowl up to your mouth to shovel in rice with the chopsticks.
• Tapping chopsticks on the edge of the bowl is considered poor etiquette.
• You shouldn’t spear food with chopsticks – if it’s too difficult to eat with chopsticks, it should be eaten with a spoon.
• Pointing resting chopsticks towards others at the table is considered poor etiquette.
• Chopsticks should never be left stuck into a bowl of rice vertically, as this represents death.
• It is custom for the elders to pick up their chopsticks before everyone else at the table.
• Chopsticks should not be used to ‘dig’ through the food for a particular bite, as this is known as ‘grave-digging’ and is very poor form.
• When taking food from a serving dish, the chopsticks should not cross paths with another’s chopsticks, or pass over their hand or arm – they must wait or move the dish aside.

Korean Chopsticks

Korean chopsticks are very different from other forms of chopsticks used in Asia, as they are made from metal, rather than wood. These aren’t always the easiest for beginners to use, as the metal tends to make them a bit more slippery than wooden chopsticks.

Korean chopsticks have an interesting history. The reason they are metal comes from Korean royalty, who used pure silver chopsticks to ensure they weren’t poisoned, as they believed the silver would change colour if poison was present in their meal! Wanting to be like royalty, the common people took to using metal chopsticks, with most Korean chopsticks nowadays being made from stainless steel.

In addition to the royal origins, metal chopsticks are used as they are easier to clean than wooden chopsticks, making them more hygienic. As well as the chopsticks, a spoon will be laid on the table, and the set of utensils is known as ‘sujeo’.

Korean Chopstick Etiquette

• The chopsticks and spoon (sujeo) will be placed on the right side of the dish. The chopsticks will be set to the right of the spoon – the chopsticks only go on the left of the spoon during memorial services.
• The spoon is used for rice and soup, while the chopsticks are used for side dishes.
• In Korea, it is seen as rude to lift the plate or bowl closer to the mouth.
• If the food drips when lifted with chopsticks, a spoon can be held underneath to catch the sauce.

Japanese Chopsticks

In Japan, chopsticks are typically made from wood and are much shorter than other types of chopsticks. This is due to the fact that Japanese people typically lift their bowls and hold them closer to their mouths to eat. The chopsticks are used to help push the noodles into the mouth from the bowl. Shorter chopsticks also make picking up sticky Japanese rice much easier.

Japanese Chopstick Etiquette

• When not being used, the ends of the chopsticks should be placed on a chopstick rest. A chopstick rest can be made with the paper chopstick wrapper if disposable chopsticks are being used.
• The reverse end of the chopsticks can be used to transfer food from a communal plate.
• Chopsticks should not form a cross shape, or be stuck vertically in rice as both symbolise death.
• If using disposable chopsticks, they should be returned to the wrapper at the end of the meal.

We hope this guide to different types of chopsticks has helped you learn a little more about the variations in Asian cultures and cuisine. If you’d like to get your hands on some chopsticks of your own, then why not check out our wide range of Chinese tableware?