Chopsticks

Chopsticks are a pair of slender utensils used to pick up and move food, common across East Asian cuisines. They are typically used in one hand and come in a range of lengths, materials, and tip shapes, with the tips chosen to grip food reliably.

Chopsticks originated in ancient China and spread to neighboring regions, including Japan, Korea, and Vietnam, where they evolved in style and use. They have played a role in daily dining as well as in rituals and social practices, and their design reflects local food textures and tableware traditions.

Materials used for chopsticks include wood, bamboo, plastic, stainless steel, silver, and even jade or ivory in historical contexts. Wooden and bamboo chopsticks are common for everyday use and often disposable, while metal variants are favored for durability and hygiene. Many cultures emphasize finishes and grip textures to improve handling, and some regions produce specially shaped tips for gripping slippery foods like rice or noodles.

To use chopsticks, the lower ends grip the food while the upper ends remain relatively stationary; the motion is achieved by moving the lower chopstick while the upper one acts as a fulcrum. Etiquette varies, but common guidelines include resting chopsticks on a rests when not in use, not sticking them upright in a bowl of rice, and avoiding pointed or crossed placements. In some contexts, passing food with chopsticks or using them to spear food is considered impolite.

Regional variations are notable. Japanese chopsticks tend to be shorter with tapered ends and may be made of wood or plastic; Chinese chopsticks are often longer with rounded tips; Korean chopsticks are commonly flat and made of metal, paired with a spoon for meals. Proper cleaning and storage help maintain their condition and hygiene.