What about those Chopsticks?

The use of wooden disposable chopsticks that are the subject of much scrutiny by environmentalists is based on the Japanese' great appreciation for the present and the passing of time. Disposable wooden chopsticks always accompany Kaiseki cuisine, which is the meal served during the traditional tea ceremony. This symbolizes the ephemeral nature of each moment and the appreciation that arises from knowing that this moment will never happen again. By expressing the fleeting nature of each moment, both the guests and the host may appreciate the unique moment in time that they are sharing together. In preparation for a formal tea ceremony, the host will go out and choose the branches from a tree and whittle them into their appropriate shapes himself. There are 4 styles of chopsticks used during Tea Kaiseki - Nakabushi, Motobushi, Ryoboso, and Sugibashi. Each style is distinguished according to the course and the type of dishes served. Nakabushi is used for grilled fish and hasun, which is equivalent to small shared plates much like tapas. Motobushi is used for shisakana, which are simple snacks that accompany alcohol. Ryoboso chopsticks are tapered at both ends and are used to serve many of the courses of the tea ceremony - such as the azukebachi (much like a tagine servingware used to serve simmered seafood and vegetables), shisakana, and pickles. Sugibashi is shorter and thinner than the rest, which made them perfect to serve condiments and smaller dishes.

posted by hachikari at 19:31 | Diary | このブログの読者になる | 更新情報をチェックする