日本的筷子 / Chopsticks

日本的筷子有幾點特徵。典型的特徵有在短的木材上塗上漆等塗料，擁有獨特的光澤。只有單根筷子比較細長是為了容易食用帶骨的魚肉而設計。許多家庭有決定每個人分別專用的筷子。作為單次使用的筷子，也有竹製或是木製的一次性筷子。也充分活用間伐材來製作筷子。北海道森林的間伐材也被再利用。

Chopsticks are used in many countries in Asia. The culture of chopsticks in Japan has several distinguishing features. Japanese chopsticks are made of wood or bamboo, and coated with Urushi (Japanese lacquer), so their beautiful designs are regarded as craft or pieces of art. The reason for being slightly sharpened on one side is to eat fish which has bones. In a typical Japanese family, each person has their own set of chopsticks. Moreover, Waribashi (splittable, single-use chopsticks) are used sometimes. Thinned wood from waste material are used to make them. Hokkaido wood also contributes this recycling wood source, so your waribashi may well be homegrown.