Learn about chopsticks, hashi, history of chopsticks, current issues around disposable chopsticks and more - Sushi PRO!

chopsticks Chopsticks, known as "hashi" (箸) in Japan, have been around for thousands of years. The origin is likely ancient China, but they are now widely used throughout Asia. They are usually made of wood, and are typically around 7 or 8 inches in length, except cooking chopsticks.

In Japan it is common for chopsticks to be tapered; thinner on the end that touches food. Japanese hashi are usually painted or lacquered wood sticks, but modern materials can be found too including plastic and metals.

It's common to see novices being instructed by friends on the "proper" way to use chopsticks. Proper use of chopsticks in Japanese culture is steeped in tradition, including religious rituals. Since chopsticks are used in certain ways in ceremonies like funeral services, showing respect by learning the basics is important.

Chopstick etiquette:

  • When using disposible chopsticks, do not rub the two sticks together
  • When not in use, rest the chopsticks on a chopsticks rest if possible
  • If no chopstick rest, lay the chopsticks across the top of the plate, right to left.
  • Never stab them into some rice, or cross the chopsticks on your plate
  • When finished using disposible chopsticks, place them back into the paper wrapper they came in
  • When passing or offering sushi to another person, turn the chopsticks around and use the clean end

Traditionally the seafood used will vary based on what is available in a given location.
Also the seafood served in sushi will vary according to the season, which determines what is available.

Seafood Toppings: Fish
aji (アジ)Japanese mackerel
toro (とろ)fatty tuna belly
Seafood Toppings: Shellfish
ebi (海老)boiled shrimp
shiba ebi (芝海老)grey prawn
Seafood Toppings: Other Seafood
anago (穴子)conger eel
unagi (鰻)freshwater eel
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