Someone recently asked for a good place to buy chopsticks. I just wanted to
say I recently had a very good experience with EverythingChopsticks.com (
http://www.everythingchopsticks.com/ ). I ended up speaking with them over
the phone, and they were very friendly and professional. Just my 2 cents!

~ Mekare

Mekare wrote:

> Someone recently asked for a good place to buy chopsticks. I just wanted to
> say I recently had a very good experience with EverythingChopsticks.com (
> http://www.everythingchopsticks.com/ ). I ended up speaking with them over
> the phone, and they were very friendly and professional. Just my 2 cents!

None of the chopsticks on the site, especially the Japanese ones, had the rough
area near the tip. My brother-in-law bought us two sets of Japanese chopsticks
during a trip that have this, and it makes picking up the slippery stuff a lot
easier.

They are veyr nice looking though.. but I have several sets of Thai chopsticks
made of different blends of laminated hardwood.

--
Dan

Mekare wrote:

> Someone recently asked for a good place to buy chopsticks. I just wanted to
> say I recently had a very good experience with EverythingChopsticks.com (
> http://www.everythingchopsticks.com/ ). I ended up speaking with them over
> the phone, and they were very friendly and professional. Just my 2 cents!

None of the chopsticks on the site, especially the Japanese ones, had the rough
area near the tip. My brother-in-law bought us two sets of Japanese chopsticks
during a trip that have this, and it makes picking up the slippery stuff a lot
easier.

They are veyr nice looking though.. but I have several sets of Thai chopsticks
made of different blends of laminated hardwood.

--
Dan

In article >, Dan Logcher
> wrote:

> Mekare wrote:
>
> > Someone recently asked for a good place to buy chopsticks. I just
> > wanted to say I recently had a very good experience with
> > EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ).
> > I ended up speaking with them over the phone, and they were very
> > friendly and professional. Just my 2 cents!
>
> None of the chopsticks on the site, especially the Japanese ones, had
> the rough area near the tip. My brother-in-law bought us two sets of
> Japanese chopsticks during a trip that have this, and it makes
> picking up the slippery stuff a lot easier.
>
> They are veyr nice looking though.. but I have several sets of Thai
> chopsticks made of different blends of laminated hardwood.

One of those amazing surprises: We bumped into a chopstick store in the
neightborhood of Kobe named Motomachi where we probably spent 45
minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
different, curious, fascinating. On the front (as illustrated below),
though I can't read the kanji of the store's name, it says it's been
operating for 1,100+ years; since 894!

<http://tinyurl.com/6k2bt>

Many of these really too expensive, many of them well within reason but
to what end? Still we got a few. All hand-made by artisans from all
over the country.

Another surprise: with iPhoto and Contribute, and a membership at
mac.com, and almost no webpage techno skill, I illustrated it (above
link) in less than 10 minutes.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article >, Dan Logcher
> wrote:

> Mekare wrote:
>
> > Someone recently asked for a good place to buy chopsticks. I just
> > wanted to say I recently had a very good experience with
> > EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ).
> > I ended up speaking with them over the phone, and they were very
> > friendly and professional. Just my 2 cents!
>
> None of the chopsticks on the site, especially the Japanese ones, had
> the rough area near the tip. My brother-in-law bought us two sets of
> Japanese chopsticks during a trip that have this, and it makes
> picking up the slippery stuff a lot easier.
>
> They are veyr nice looking though.. but I have several sets of Thai
> chopsticks made of different blends of laminated hardwood.

One of those amazing surprises: We bumped into a chopstick store in the
neightborhood of Kobe named Motomachi where we probably spent 45
minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
different, curious, fascinating. On the front (as illustrated below),
though I can't read the kanji of the store's name, it says it's been
operating for 1,100+ years; since 894!

<http://tinyurl.com/6k2bt>

Many of these really too expensive, many of them well within reason but
to what end? Still we got a few. All hand-made by artisans from all
over the country.

Another surprise: with iPhoto and Contribute, and a membership at
mac.com, and almost no webpage techno skill, I illustrated it (above
link) in less than 10 minutes.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>Mekare wrote:
>>
>>
>>>Someone recently asked for a good place to buy chopsticks. I just
>>>wanted to say I recently had a very good experience with
>>>EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ).
>>>I ended up speaking with them over the phone, and they were very
>>>friendly and professional. Just my 2 cents!
>>>
>>None of the chopsticks on the site, especially the Japanese ones, had
>>the rough area near the tip. My brother-in-law bought us two sets of
>>Japanese chopsticks during a trip that have this, and it makes
>>picking up the slippery stuff a lot easier.
>>
>>They are veyr nice looking though.. but I have several sets of Thai
>>chopsticks made of different blends of laminated hardwood.
>>
>
> One of those amazing surprises: We bumped into a chopstick store in the
> neightborhood of Kobe named Motomachi where we probably spent 45
> minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
> different, curious, fascinating. On the front (as illustrated below),
> though I can't read the kanji of the store's name, it says it's been
> operating for 1,100+ years; since 894!
>
> <http://tinyurl.com/6k2bt>
>
> Many of these really too expensive, many of them well within reason but
> to what end? Still we got a few. All hand-made by artisans from all
> over the country.

That's a damn lot of chopsticks.. What were some general prices ranges
in $?

--
Dan

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>Mekare wrote:
>>
>>
>>>Someone recently asked for a good place to buy chopsticks. I just
>>>wanted to say I recently had a very good experience with
>>>EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ).
>>>I ended up speaking with them over the phone, and they were very
>>>friendly and professional. Just my 2 cents!
>>>
>>None of the chopsticks on the site, especially the Japanese ones, had
>>the rough area near the tip. My brother-in-law bought us two sets of
>>Japanese chopsticks during a trip that have this, and it makes
>>picking up the slippery stuff a lot easier.
>>
>>They are veyr nice looking though.. but I have several sets of Thai
>>chopsticks made of different blends of laminated hardwood.
>>
>
> One of those amazing surprises: We bumped into a chopstick store in the
> neightborhood of Kobe named Motomachi where we probably spent 45
> minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
> different, curious, fascinating. On the front (as illustrated below),
> though I can't read the kanji of the store's name, it says it's been
> operating for 1,100+ years; since 894!
>
> <http://tinyurl.com/6k2bt>
>
> Many of these really too expensive, many of them well within reason but
> to what end? Still we got a few. All hand-made by artisans from all
> over the country.

That's a damn lot of chopsticks.. What were some general prices ranges
in $?

--
Dan

"Dan Logcher" > wrote in message
...
> Mekare wrote:

> They are veyr nice looking though.. but I have several sets of Thai
chopsticks
> made of different blends of laminated hardwood.

I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth
every ¥en. Just beginning to show some wear on the tips. It pays not to
scrimp when it comes to chopsticks. I have a "his and her" set I bought
back in 1980 - never used. Made out of small branches with a gorgeous
finish . . . on the large end, you can see the growth rings of the twig.
Beautiful workmanship. I never use these.

"Dan Logcher" > wrote in message
...
> Mekare wrote:

> They are veyr nice looking though.. but I have several sets of Thai
chopsticks
> made of different blends of laminated hardwood.

I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth
every ¥en. Just beginning to show some wear on the tips. It pays not to
scrimp when it comes to chopsticks. I have a "his and her" set I bought
back in 1980 - never used. Made out of small branches with a gorgeous
finish . . . on the large end, you can see the growth rings of the twig.
Beautiful workmanship. I never use these.

D. Lutjen wrote:
>
> I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth
> every ¥en. Just beginning to show some wear on the tips. It pays not to
> scrimp when it comes to chopsticks. I have a "his and her" set I bought
> back in 1980 - never used. Made out of small branches with a gorgeous
> finish . . . on the large end, you can see the growth rings of the twig.
> Beautiful workmanship. I never use these.

The two pair my bro-in-law got us is a "his and hers" set as well.
My pair are slightly longer than hers, and red and black laquer vs
blue and black for hers. I really like the rough tips for picking
up sashimi.

The other day I saw a guy at a sushi bar with stainless steel chopsticks.
Probably very slippery with sashimi.

--
Dan

D. Lutjen wrote:
>
> I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth
> every ¥en. Just beginning to show some wear on the tips. It pays not to
> scrimp when it comes to chopsticks. I have a "his and her" set I bought
> back in 1980 - never used. Made out of small branches with a gorgeous
> finish . . . on the large end, you can see the growth rings of the twig.
> Beautiful workmanship. I never use these.

The two pair my bro-in-law got us is a "his and hers" set as well.
My pair are slightly longer than hers, and red and black laquer vs
blue and black for hers. I really like the rough tips for picking
up sashimi.

The other day I saw a guy at a sushi bar with stainless steel chopsticks.
Probably very slippery with sashimi.

--
Dan

"Dan Logcher" > wrote in message
...
> D. Lutjen wrote:
> >
> > I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth
> > every ¥en. Just beginning to show some wear on the tips. It pays not
to
> > scrimp when it comes to chopsticks. I have a "his and her" set I bought
> > back in 1980 - never used. Made out of small branches with a gorgeous
> > finish . . . on the large end, you can see the growth rings of the twig.
> > Beautiful workmanship. I never use these.
>
> The two pair my bro-in-law got us is a "his and hers" set as well.
> My pair are slightly longer than hers, and red and black laquer vs
> blue and black for hers. I really like the rough tips for picking
> up sashimi.
>
> The other day I saw a guy at a sushi bar with stainless steel chopsticks.
> Probably very slippery with sashimi.
>
> --
> Dan
>

Steel chopsticks are unique to Korea. Neither the Japanese nor Chinese
use them.

"Dan Logcher" > wrote in message
...
> D. Lutjen wrote:
> >
> > I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well worth
> > every ¥en. Just beginning to show some wear on the tips. It pays not
to
> > scrimp when it comes to chopsticks. I have a "his and her" set I bought
> > back in 1980 - never used. Made out of small branches with a gorgeous
> > finish . . . on the large end, you can see the growth rings of the twig.
> > Beautiful workmanship. I never use these.
>
> The two pair my bro-in-law got us is a "his and hers" set as well.
> My pair are slightly longer than hers, and red and black laquer vs
> blue and black for hers. I really like the rough tips for picking
> up sashimi.
>
> The other day I saw a guy at a sushi bar with stainless steel chopsticks.
> Probably very slippery with sashimi.
>
> --
> Dan
>

Steel chopsticks are unique to Korea. Neither the Japanese nor Chinese
use them.

In article >, Dan Logcher
> wrote:

> > <http://tinyurl.com/6k2bt>
> >
> > Many of these really too expensive, many of them well within reason but
> > to what end? Still we got a few. All hand-made by artisans from all
> > over the country.
>
> That's a damn lot of chopsticks.. What were some general prices ranges
> in $?

I can't remember but am guessing they ran, after exchange rate, from 5
to 100 bucks or more. That's a guess really. Early on I simply stopped
looking at prices, since I knew I wasn't buying. We did buy a few pair
in the end, quite rustic, to take home as gifts. Four or five pairs
probably cost us a total of 20 bucks.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article >, Dan Logcher
> wrote:

> > <http://tinyurl.com/6k2bt>
> >
> > Many of these really too expensive, many of them well within reason but
> > to what end? Still we got a few. All hand-made by artisans from all
> > over the country.
>
> That's a damn lot of chopsticks.. What were some general prices ranges
> in $?

I can't remember but am guessing they ran, after exchange rate, from 5
to 100 bucks or more. That's a guess really. Early on I simply stopped
looking at prices, since I knew I wasn't buying. We did buy a few pair
in the end, quite rustic, to take home as gifts. Four or five pairs
probably cost us a total of 20 bucks.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

> None of the chopsticks on the site, especially the
> Japanese ones, had the rough area near the tip.
> My brother-in-law bought us two sets of Japanese
> chopsticks during a trip that have this, and it makes
> picking up the slippery stuff a lot easier.

Personally, I don't care, but is that traditional? If
they'd put a little hinge in the middle, along with the
serrations, you could use them like forceps and not miss
anything. Or why not just use a fork?

BTW, does "ohashi" refer to ALL chopsticks or just certain
kinds (breakapart; fancy polished chopsticks; other)?

I use chopsticks when eating out and get by with the
different kinds: breakapart disposables, plastic/fake
ivory square kind, etc. I have the biggest problems
with the pointy polished kind but can usually everything,
even all the rice.

Basically, I use what they give me. If the restaurant
set my place with Western utensils and no chopsticks I
don't make a fuss and eat that way. Although, I've never
ordered sushi and NOT gotten chopsticks. Since reading
about it in a.f.s as being acceptable, even in Japan, I
will sometimes use my fingers for maki and nigiri but not
chirashi or sashimi. I have little whorls, loops and arches
on my fingertips that make it easier to hold slippery things.







--
Sent by xanadoog from yahoo piece from com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com

> None of the chopsticks on the site, especially the
> Japanese ones, had the rough area near the tip.
> My brother-in-law bought us two sets of Japanese
> chopsticks during a trip that have this, and it makes
> picking up the slippery stuff a lot easier.

Personally, I don't care, but is that traditional? If
they'd put a little hinge in the middle, along with the
serrations, you could use them like forceps and not miss
anything. Or why not just use a fork?

BTW, does "ohashi" refer to ALL chopsticks or just certain
kinds (breakapart; fancy polished chopsticks; other)?

I use chopsticks when eating out and get by with the
different kinds: breakapart disposables, plastic/fake
ivory square kind, etc. I have the biggest problems
with the pointy polished kind but can usually everything,
even all the rice.

Basically, I use what they give me. If the restaurant
set my place with Western utensils and no chopsticks I
don't make a fuss and eat that way. Although, I've never
ordered sushi and NOT gotten chopsticks. Since reading
about it in a.f.s as being acceptable, even in Japan, I
will sometimes use my fingers for maki and nigiri but not
chirashi or sashimi. I have little whorls, loops and arches
on my fingertips that make it easier to hold slippery things.







--
Sent by xanadoog from yahoo piece from com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com

Nomen Nescio wrote:
>>None of the chopsticks on the site, especially the
>>Japanese ones, had the rough area near the tip.
>>My brother-in-law bought us two sets of Japanese
>>chopsticks during a trip that have this, and it makes
>>picking up the slippery stuff a lot easier.
>
>
> Personally, I don't care, but is that traditional? If
> they'd put a little hinge in the middle, along with the
> serrations, you could use them like forceps and not miss
> anything. Or why not just use a fork?

Or why not use a shovel.

> Basically, I use what they give me. If the restaurant
> set my place with Western utensils and no chopsticks I
> don't make a fuss and eat that way. Although, I've never
> ordered sushi and NOT gotten chopsticks. Since reading
> about it in a.f.s as being acceptable, even in Japan, I
> will sometimes use my fingers for maki and nigiri but not
> chirashi or sashimi. I have little whorls, loops and arches
> on my fingertips that make it easier to hold slippery things.

Sashimi should never be eaten with your fingers, and that's
where chopsicks are more useful.

--
Dan

Nomen Nescio wrote:
>>None of the chopsticks on the site, especially the
>>Japanese ones, had the rough area near the tip.
>>My brother-in-law bought us two sets of Japanese
>>chopsticks during a trip that have this, and it makes
>>picking up the slippery stuff a lot easier.
>
>
> Personally, I don't care, but is that traditional? If
> they'd put a little hinge in the middle, along with the
> serrations, you could use them like forceps and not miss
> anything. Or why not just use a fork?

Or why not use a shovel.

> Basically, I use what they give me. If the restaurant
> set my place with Western utensils and no chopsticks I
> don't make a fuss and eat that way. Although, I've never
> ordered sushi and NOT gotten chopsticks. Since reading
> about it in a.f.s as being acceptable, even in Japan, I
> will sometimes use my fingers for maki and nigiri but not
> chirashi or sashimi. I have little whorls, loops and arches
> on my fingertips that make it easier to hold slippery things.

Sashimi should never be eaten with your fingers, and that's
where chopsicks are more useful.

--
Dan

On 4-Sep-2004, (Nomen Nescio)
wrote:

> I have little whorls, loops and arches
> on my fingertips that make it easier to hold slippery things.

Ha ha! Goof!

On 4-Sep-2004, (Nomen Nescio)
wrote:

> I have little whorls, loops and arches
> on my fingertips that make it easier to hold slippery things.

Ha ha! Goof!

Oops! "D. Lutjen" > was seen spray-painting on a wall:
> "Dan Logcher" > wrote in message
> ...
>> Mekare wrote:
>
>> They are veyr nice looking though.. but I have several sets of Thai
>> chopsticks made of different blends of laminated hardwood.
>
> I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well
> worth every ¥en. Just beginning to show some wear on the tips. It
> pays not to scrimp when it comes to chopsticks. I have a "his and
> her" set I bought back in 1980 - never used. Made out of small
> branches with a gorgeous finish . . . on the large end, you can see
> the growth rings of the twig. Beautiful workmanship. I never use
> these.

A $45 set of chopsticks sounds a tad high, but not too wildly so;
that's not outrageous for silverware...

Are there web-based sources for this sort of thing?

I'd certainly be _way_ more interested in something meant to be used
as opposed to something intended only for display purposes.
--
(reverse (concatenate 'string "gro.gultn" "@" "enworbbc"))
http://cbbrowne.com/info/postgresql.html
All syllogisms have three parts, therefore this is not a syllogism.

Oops! "D. Lutjen" > was seen spray-painting on a wall:
> "Dan Logcher" > wrote in message
> ...
>> Mekare wrote:
>
>> They are veyr nice looking though.. but I have several sets of Thai
>> chopsticks made of different blends of laminated hardwood.
>
> I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well
> worth every ¥en. Just beginning to show some wear on the tips. It
> pays not to scrimp when it comes to chopsticks. I have a "his and
> her" set I bought back in 1980 - never used. Made out of small
> branches with a gorgeous finish . . . on the large end, you can see
> the growth rings of the twig. Beautiful workmanship. I never use
> these.

A $45 set of chopsticks sounds a tad high, but not too wildly so;
that's not outrageous for silverware...

Are there web-based sources for this sort of thing?

I'd certainly be _way_ more interested in something meant to be used
as opposed to something intended only for display purposes.
--
(reverse (concatenate 'string "gro.gultn" "@" "enworbbc"))
http://cbbrowne.com/info/postgresql.html
All syllogisms have three parts, therefore this is not a syllogism.

Oops! "D. Lutjen" > was seen spray-painting on a wall:
> "Dan Logcher" > wrote in message
> ...
>> Mekare wrote:
>
>> They are veyr nice looking though.. but I have several sets of Thai
>> chopsticks made of different blends of laminated hardwood.
>
> I bought my daily use chopsticks in Tokyo in 1987; ¥5,000 and well
> worth every ¥en. Just beginning to show some wear on the tips. It
> pays not to scrimp when it comes to chopsticks. I have a "his and
> her" set I bought back in 1980 - never used. Made out of small
> branches with a gorgeous finish . . . on the large end, you can see
> the growth rings of the twig. Beautiful workmanship. I never use
> these.

A $45 set of chopsticks sounds a tad high, but not too wildly so;
that's not outrageous for silverware...

Are there web-based sources for this sort of thing?

I'd certainly be _way_ more interested in something meant to be used
as opposed to something intended only for display purposes.
--
(reverse (concatenate 'string "gro.gultn" "@" "enworbbc"))
http://cbbrowne.com/info/postgresql.html
All syllogisms have three parts, therefore this is not a syllogism.

In article >, Christopher Browne
> wrote:

> A $45 set of chopsticks sounds a tad high, but not too wildly so;
> that's not outrageous for silverware...

I just bought some high-dollar flatware, which I must admit is a
delight to use. $39 bucks a setting. So $45 dollars for two sticks
seems a bit hight compared to 5 pieces of high quality stainless steel.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article >, Christopher Browne
> wrote:

> A $45 set of chopsticks sounds a tad high, but not too wildly so;
> that's not outrageous for silverware...

I just bought some high-dollar flatware, which I must admit is a
delight to use. $39 bucks a setting. So $45 dollars for two sticks
seems a bit hight compared to 5 pieces of high quality stainless steel.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

> One of those amazing surprises: We bumped into a chopstick
> store in the neightborhood of Kobe named Motomachi where
> we probably spent 45 minues. Hundreds of pairs of chopsticks
> on the wall, each beautiful, different, curious, fascinating.

What are the different names for different kinds of chopsticks?
I know "hashi" or "ohashi" but I don't know which kind that term
refers to or if it's generic for any (all) chopsticks.

Cheap, infinished break apart disposable wooden chopsticks,
kind of squarish
Inexpensive wooden, usually unfinished, reusable: square handles,
round, non-tapered ends
Inexpensive plastic (like fake ivory): square handles, round
non-tapered ends
Fancy plastic with tapered, almost pointy ends
Fancy wooden lacquered with tapered, almost pointy ends
Serrated, non-serrated
Etc.

("Western" tableware has forks, salad forks, shrimp forks, serving
forks, olive forks, ramekin forks, potato forks, cocktail forks, ...)

Would you ask for "ohashi" in a fancy restaurant or is that strictly the
cheap kind w/ take out?

Would it be polite to ask for "serrated chopsticks" (by whatever the
correct term is) in a restaurant? If enough people ask, maybe they'll
get some.

> Or why not use a shovel.

A shovel would make quick work of the meal but for AYCE or
sushi eating contests (cf., pie eating contests) I think service in a
trough would be faster and more efficient. There might be some
disagreement whether nigiri sushi served in a trough is still sushi
if it quickly becomes chirashi, but I'll leave that to the experts.

Some Japanese guy keeps winning the Nathan's July 4 Hot Dog
Eating Contest at Coney Island (New York City). Is there a sushi
eating contest in Japan that accepts gaijin competitors? With
chopsticks or w/o?






--
Sent by xanadoog from yahoo piece from com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com

> One of those amazing surprises: We bumped into a chopstick
> store in the neightborhood of Kobe named Motomachi where
> we probably spent 45 minues. Hundreds of pairs of chopsticks
> on the wall, each beautiful, different, curious, fascinating.

What are the different names for different kinds of chopsticks?
I know "hashi" or "ohashi" but I don't know which kind that term
refers to or if it's generic for any (all) chopsticks.

Cheap, infinished break apart disposable wooden chopsticks,
kind of squarish
Inexpensive wooden, usually unfinished, reusable: square handles,
round, non-tapered ends
Inexpensive plastic (like fake ivory): square handles, round
non-tapered ends
Fancy plastic with tapered, almost pointy ends
Fancy wooden lacquered with tapered, almost pointy ends
Serrated, non-serrated
Etc.

("Western" tableware has forks, salad forks, shrimp forks, serving
forks, olive forks, ramekin forks, potato forks, cocktail forks, ...)

Would you ask for "ohashi" in a fancy restaurant or is that strictly the
cheap kind w/ take out?

Would it be polite to ask for "serrated chopsticks" (by whatever the
correct term is) in a restaurant? If enough people ask, maybe they'll
get some.

> Or why not use a shovel.

A shovel would make quick work of the meal but for AYCE or
sushi eating contests (cf., pie eating contests) I think service in a
trough would be faster and more efficient. There might be some
disagreement whether nigiri sushi served in a trough is still sushi
if it quickly becomes chirashi, but I'll leave that to the experts.

Some Japanese guy keeps winning the Nathan's July 4 Hot Dog
Eating Contest at Coney Island (New York City). Is there a sushi
eating contest in Japan that accepts gaijin competitors? With
chopsticks or w/o?






--
Sent by xanadoog from yahoo piece from com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com

In article >, Nomen
Nescio > wrote:

> > One of those amazing surprises: We bumped into a chopstick store in
> > the neightborhood of Kobe named Motomachi where we probably spent
> > 45 minues. Hundreds of pairs of chopsticks on the wall, each
> > beautiful, different, curious, fascinating.
>
> What are the different names for different kinds of chopsticks? I
> know "hashi" or "ohashi" but I don't know which kind that term refers
> to or if it's generic for any (all) chopsticks.

I don't think there are other names. Hashi means chopsticks. o-hashi
is the honorific version of same. I think that's about it. If you got
cheap and disposable chopsticks, you might qualify it with "better" or
"fancy" or "not junk" or something.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article >, Nomen
Nescio > wrote:

> > One of those amazing surprises: We bumped into a chopstick store in
> > the neightborhood of Kobe named Motomachi where we probably spent
> > 45 minues. Hundreds of pairs of chopsticks on the wall, each
> > beautiful, different, curious, fascinating.
>
> What are the different names for different kinds of chopsticks? I
> know "hashi" or "ohashi" but I don't know which kind that term refers
> to or if it's generic for any (all) chopsticks.

I don't think there are other names. Hashi means chopsticks. o-hashi
is the honorific version of same. I think that's about it. If you got
cheap and disposable chopsticks, you might qualify it with "better" or
"fancy" or "not junk" or something.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

"Gerry" > wrote in message
.. .
> In article >, Dan Logcher
> > wrote:
>
> > Mekare wrote:
> >
> > > Someone recently asked for a good place to buy chopsticks. I just
> > > wanted to say I recently had a very good experience with
> > > EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ).
> > > I ended up speaking with them over the phone, and they were very
> > > friendly and professional. Just my 2 cents!
> >
> > None of the chopsticks on the site, especially the Japanese ones, had
> > the rough area near the tip. My brother-in-law bought us two sets of
> > Japanese chopsticks during a trip that have this, and it makes
> > picking up the slippery stuff a lot easier.
> >
> > They are veyr nice looking though.. but I have several sets of Thai
> > chopsticks made of different blends of laminated hardwood.
>
> One of those amazing surprises: We bumped into a chopstick store in the
> neightborhood of Kobe named Motomachi where we probably spent 45
> minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
> different, curious, fascinating. On the front (as illustrated below),
> though I can't read the kanji of the store's name, it says it's been
> operating for 1,100+ years; since 894!
>

The name of the store on the ground floor is KOBEYA.
The upstairs is a Chinese restaurant that advertises
"Chinese Cuisine", "Sechuan style" and "Peking style".

"Gerry" > wrote in message
.. .
> In article >, Dan Logcher
> > wrote:
>
> > Mekare wrote:
> >
> > > Someone recently asked for a good place to buy chopsticks. I just
> > > wanted to say I recently had a very good experience with
> > > EverythingChopsticks.com ( http://www.everythingchopsticks.com/ ).
> > > I ended up speaking with them over the phone, and they were very
> > > friendly and professional. Just my 2 cents!
> >
> > None of the chopsticks on the site, especially the Japanese ones, had
> > the rough area near the tip. My brother-in-law bought us two sets of
> > Japanese chopsticks during a trip that have this, and it makes
> > picking up the slippery stuff a lot easier.
> >
> > They are veyr nice looking though.. but I have several sets of Thai
> > chopsticks made of different blends of laminated hardwood.
>
> One of those amazing surprises: We bumped into a chopstick store in the
> neightborhood of Kobe named Motomachi where we probably spent 45
> minues. Hundreds of pairs of chopsticks on the wall, each beautiful,
> different, curious, fascinating. On the front (as illustrated below),
> though I can't read the kanji of the store's name, it says it's been
> operating for 1,100+ years; since 894!
>

The name of the store on the ground floor is KOBEYA.
The upstairs is a Chinese restaurant that advertises
"Chinese Cuisine", "Sechuan style" and "Peking style".

"Gerry" > wrote in message
.. .
> In article >, Nomen
> Nescio > wrote:
>
> > > One of those amazing surprises: We bumped into a chopstick store in
> > > the neightborhood of Kobe named Motomachi where we probably spent
> > > 45 minues. Hundreds of pairs of chopsticks on the wall, each
> > > beautiful, different, curious, fascinating.
> >
> > What are the different names for different kinds of chopsticks? I
> > know "hashi" or "ohashi" but I don't know which kind that term refers
> > to or if it's generic for any (all) chopsticks.
>
> I don't think there are other names. Hashi means chopsticks. o-hashi
> is the honorific version of same. I think that's about it. If you got
> cheap and disposable chopsticks, you might qualify it with "better" or
> "fancy" or "not junk" or something.
>

Chopsticks are always called O-hashi or Hashi.
The disposable kind is called Wari-Bashi (break-apart chopsticks).

Musashi

"Gerry" > wrote in message
.. .
> In article >, Nomen
> Nescio > wrote:
>
> > > One of those amazing surprises: We bumped into a chopstick store in
> > > the neightborhood of Kobe named Motomachi where we probably spent
> > > 45 minues. Hundreds of pairs of chopsticks on the wall, each
> > > beautiful, different, curious, fascinating.
> >
> > What are the different names for different kinds of chopsticks? I
> > know "hashi" or "ohashi" but I don't know which kind that term refers
> > to or if it's generic for any (all) chopsticks.
>
> I don't think there are other names. Hashi means chopsticks. o-hashi
> is the honorific version of same. I think that's about it. If you got
> cheap and disposable chopsticks, you might qualify it with "better" or
> "fancy" or "not junk" or something.
>

Chopsticks are always called O-hashi or Hashi.
The disposable kind is called Wari-Bashi (break-apart chopsticks).

Musashi

In article >, Musashi
> wrote:

> The name of the store on the ground floor is KOBEYA.
> The upstairs is a Chinese restaurant that advertises
> "Chinese Cuisine", "Sechuan style" and "Peking style".

Thanks so much, bro! I can read kana so I could see that it said
Kobe-Ya. But since I used to hon-ya (bookstore) and sushi-ya (sushi
store), I thought Kobe-Ya might mean "a store in Kobe", and assume the
(completely different) sign above may have been their family name or
some such.

If it's sincd 894, you'd think they'd crow about it!

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

"Gerry" > wrote in message
.. .
> In article >, Musashi
> > wrote:
>
> > The name of the store on the ground floor is KOBEYA.
> > The upstairs is a Chinese restaurant that advertises
> > "Chinese Cuisine", "Sechuan style" and "Peking style".
>
> Thanks so much, bro! I can read kana so I could see that it said
> Kobe-Ya. But since I used to hon-ya (bookstore) and sushi-ya (sushi
> store), I thought Kobe-Ya might mean "a store in Kobe", and assume the
> (completely different) sign above may have been their family name or
> some such.
>
> If it's sincd 894, you'd think they'd crow about it!
>

I don't know about 894...that would put it in the Heian Period, back when
Kyoto
was the capital. I suspect that maybe the sign had a "one" in front that
fell off...1894.
But who knows? The "ya" ending meaning "store" was common certainly in the
Edo period but thats from the 1600s till 1860 or so.

"Gerry" > wrote in message
.. .
> In article >, Musashi
> > wrote:
>
> > The name of the store on the ground floor is KOBEYA.
> > The upstairs is a Chinese restaurant that advertises
> > "Chinese Cuisine", "Sechuan style" and "Peking style".
>
> Thanks so much, bro! I can read kana so I could see that it said
> Kobe-Ya. But since I used to hon-ya (bookstore) and sushi-ya (sushi
> store), I thought Kobe-Ya might mean "a store in Kobe", and assume the
> (completely different) sign above may have been their family name or
> some such.
>
> If it's sincd 894, you'd think they'd crow about it!
>

I don't know about 894...that would put it in the Heian Period, back when
Kyoto
was the capital. I suspect that maybe the sign had a "one" in front that
fell off...1894.
But who knows? The "ya" ending meaning "store" was common certainly in the
Edo period but thats from the 1600s till 1860 or so.

In article >, Musashi
> wrote:

> I don't know about 894...that would put it in the Heian Period, back
> when Kyoto was the capital. I suspect that maybe the sign had a "one"
> in front that fell off...1894. But who knows?

It sure doesn't look like it from the picture. The Japanese sense of
design and display indicates there'd be no room.

> The "ya" ending meaning "store" was common certainly in the Edo
> period but thats from the 1600s till 1860 or so.

Maybe they are claiming that the area had BEEN Kobe since 894. I don't
know. The building can't be any later than about 1992. Wait a minute:
I don't know what the hell I'm talking about. If Motomachi was mashed
during WWII, which I assumed, the buildings would date from then or
more recently.

On the other hand these are those "walking streets" that can only
barely accomodate a car. Those kinds of streest seemed to be "fixed"
after the war into "appropriately sized" streets with car traffic.

Again, I don't know but would be very interested to find out.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article >, Musashi
> wrote:

> I don't know about 894...that would put it in the Heian Period, back
> when Kyoto was the capital. I suspect that maybe the sign had a "one"
> in front that fell off...1894. But who knows?

It sure doesn't look like it from the picture. The Japanese sense of
design and display indicates there'd be no room.

> The "ya" ending meaning "store" was common certainly in the Edo
> period but thats from the 1600s till 1860 or so.

Maybe they are claiming that the area had BEEN Kobe since 894. I don't
know. The building can't be any later than about 1992. Wait a minute:
I don't know what the hell I'm talking about. If Motomachi was mashed
during WWII, which I assumed, the buildings would date from then or
more recently.

On the other hand these are those "walking streets" that can only
barely accomodate a car. Those kinds of streest seemed to be "fixed"
after the war into "appropriately sized" streets with car traffic.

Again, I don't know but would be very interested to find out.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

> > The name of the store on the ground floor is KOBEYA.
> > The upstairs is a Chinese restaurant that advertises
> > "Chinese Cuisine", "Sechuan style" and "Peking style".
>
>
> If it's since 894, you'd think they'd crow about it!

In general, is such a thing a big deal in Japan? Are there many
shops or businesses claiming to have been around for 100,
200, ... >1000 years? Were there such things as Imperial
charters (cf., UK)?

(In the US, I've heard of some businesses that falsely claim
"Established in xxxx" but get away with it because they call
it a logo rather than an advertisement. In the UK, some old
businesses operated under "Royal Charter" but I don't know
if any of those still exist or if they exist but no longer under
Royal Charter. Some pubs claim to go way back but I don't
know the oldest ones. Elsewhere in Europe, some breweries
or vineyards claim to go back hundreds of years to founding
monks and monasteries.)

How old is sake and do any breweries claim such long histories?






--
Sent by xanadoog from yahoo piece of com
This is a spam protected message. Please answer with reference header.
Posted via http://www.usenet-replayer.com