February 6th is National Chopsticks Day. I love chopsticks because they are an extension of my hands. I use them not only as cooking and eating utensils but for a variety of tasks. I always encourage everyone to learn how to use them, and guarantee once you do, they become part of you. Therefore, I celebrate chopsticks day!
In Japanese, chopsticks are called hashi (箸 | はし). They are also known as otemoto (おてもと), a phrase commonly printed on the wrappers of disposable chopsticks. Te means hand and moto means the area under or around something. The preceding o is used for politeness. Disposable chopsticks which you snap apart are called waribashi (割り箸 | わりばし).
The length of chopsticks used for eating is based on the size of the user’s hand. This is not only for ease of handling but also, to look well-proportioned, i.e. looks! The average length for women is 20 cm and for men, 23 cm. For children, depending on their age, chopstick sizes are based on the length of their hand, plus a few centimeters.
Saibashi (菜箸 | さいばし) are kitchen chopsticks used in the preparation of food and plating. They are about 30 cm long and not designed for eating. Even longer ones, at 40 cm, ryoribashi (料理箸 | りょりばし) are used for deep-frying foods.
Since Japanese cuisine is eaten with chopsticks and not fork and knife, all foods are prepared in bite-size. Here are two very simple Japanese side dishes, a nimono (simmered dish) and a basic tsukemono/pickles.
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Nimono is a simmered dish in Japanese cuisine. It generally consists of a base ingredient simmered in shiru (stock) flavored with dashi, sáké (optional), soy sauce, sugar, and mirin (optional). It is simmered in the stock until the liquid is absorbed into the base ingredient or evaporated. The base ingredient for a nimono is typically a vegetable, tofu, seafood, or meat, either singly or in combination (check out → nikujaga). Depending on the dish, stock can be further flavored with salt, vinegar, miso (soy paste), or other condiments.
Japanese Simmered Acorn Squash • Kabocha'no Nimono • カボチャの煮物
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 300 gr (about ½ small) kabocha / acorn squash
Seasoning/ Stock A
• 2/3 cup dashi or water
• 2 Tbsp sugar
Seasoning B
• 1 Tbsp light colored/usukuchi shoyu / soy sauce (or 2 tsp regular soy sauce)
• 1 Tbsp mirin (Mizukan brand offers non-alcoholic mirin)
Note: Above proportion of the seasoning may be adjusted to taste.
DIRECTIONS
◊ Make a drop-lid (otoshi buta) [1]: Although there are wooden ones available on-line or in Japanese specialty stores, it may be substituted with a sheet of parchment-paper or aluminum foil, cut in the diameter size of the pot with a hole in the the center, for easy pick by chopsticks (see photo below).
[1] Also called cartouche / parchment lid.
◊ Cut the squash in half. Scoop the seeds and stringy pulp out of the squash cavities and discard. Cut into bite-sized pieces and bevel angle (mentori 面取り) each piece on both sides [see photo or watch the first 20 seconds of video → here]. This is done to avoid the vegetable pieces from falling apart at the edges, losing its shape, and also, to keep the broth clear. Carve designs on the skin too, if desired.
◊ In a medium-sized saucepan, add seasoning/stock A and swirl the pan to mix. Place the squash pieces skin side down and bring to a boil. Lower the heat to medium-low, place the drop-lid (see photo below) and simmer for 5 minutes. Drop-lid ensures that the heat is evenly distributed and reduces the tendency for liquid to boil with large bubbles.
◊ Remove the drop-lid, add seasoning B, swirl the pan, put the drop-lid back and simmer for ~8 minutes more or until toothpick goes through the squash piece smoothly and there is still a tablespoon of stock left in the pan.
◊ Dish out and serve warm or at room temperature.
~ どうぞめしあがれ • Douzo Meshiagare ~
Acorn squash cut in bite-size, bevel-angled pieces
Drop-lid (otoshi buta) made from parchment-paper
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Tsukemono (漬物) meaning ‘pickled things’ are Japanese preserved vegetables, usually pickled in salt, brine, or a bed of rice bran/nuka [1]. Tsukemono is served as an accompaniment to or garnish for meals, a must with ochazuke. Tsukemono are also known as konomono, oshinko or okoko, all translated as ‘fragrant dish’. There are varieties of pickles in Japan, using varieties of pickling ingredients. Some are distinct to regions. There are cities such as Kyoto, which are known for their quality pickles, and people actually travel long-distance by train to purchase for their every day use and as favored gifts.
This time, I am introducing the simplest of the tsukemono, shiozuke (塩漬け)/salt pickles also referred to as sokuseki-zuke (instant pickles). This pickle goes well with all Japanese meals, and is a pleasant palate changer between bites.
[1] There are families who inherit -and maintain ‘for generations’- a large pottery urn of nuka for tsukemono. See this → video 31:39 ~ 38:42 for nuka pickles (entire video is about varieties of tsukemono).]
Sokuseki-zuke • 即席漬け
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• cucumbers (Japanese or Persian preferred), carrots, daikon radish (or any radish), cabbage, nappa/Chinese cabbage, leaf vegetables, some pickle the white part of watermelon’s skin, …
• salt – no more than ¼ ~ ½ tsp per vegetable (i.e. size of one large carrot)
DIRECTIONS
◊ Prepare the vegetable(s) of choice:
– Partially peel the cucumbers, alternating 1 cm wide strips of peeled/unpeeled skin. If the skin is thick and tough, peel the whole cucumber. Keep the cucumber(s) whole.
– Peel the carrot(s). If thick, cut in half or quarter lengthwise.
– Peel the radish. Cut in half or quarter lengthwise.
– Quarter cabbage with the core attached.
◊ Sprinkle salt on the vegetable(s). Then place them in a plastic zip-lock or any deep dish that can be covered/sealed tightly (vegetables release their liquid and some have strong smell). Place in refrigerator and let rest to pickle for a minimum of 2 hours, and no longer than 8 hours.
◊ Drain the vegetables and wrap/squeeze them with paper-towel to absorb all liquid. Bias-slice or cut the vegetables into bite-size pieces and arrange on a plate.
~ どうぞめしあがれ • Douzo Meshiagare ~
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So, what’s cooking in your kitchen?
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I love nimono! So delicious! 😀
Watashi mo. Oishi katta yo!
watashi mo tsukutte miyo
So interesting about the chopstick sizes. As always you make every dish beautiful. I love your recipes but particularly love when you do the Japanese ones.
Thank you, Maria. There is something about the Japanese dishes that makes you learn how to serve visually presentable too. 😀 )))
What a great post, Fae! And I just love the idea of a National Chopsticks Day… I had no idea!
Isn’t that funny! 😀 )))
You create such a variety of fabulous dishes from all over the world!
Perhaps if I make this tasty acorn squash dish, I will be able to start using chopsticks properly. I really suck though my friends have tried teaching me over and over again!
Cheers
Choc Chip Uru
Practice will make it perfect, dear Uru. Keep working at it. 😉
I love using chopsticks! Chinese or Japanese food just doesn’t taste the same without chopsticks :D. I regret missing National Chopsticks Day. Would have been fun using chopsticks the whole day, starting at breakfast with scrambled eggs!
You are so funny! You take everything in such a fun way. That is what makes you so unique and special, dear Angie. 😀 )))
The National chopstick Day? So cute! I’m trying to use chopsticks any time I have Asiatic food in my plate, but, I admit, is not that easy for me… but I don’t give up using them! I found the video you’ ve added very useful, and the little pieces of squash very very cute!
I’m so glad you haven’t give up on the chopsticks, and also found the video helpful. As for the squashes, I wanted to do something that gives them personality. 😀 )))
National chopsticks day? I had no idea. I am of the mind that everything should be eaten with chopsticks, as per my Korean posts. I really would eat everything with chopsticks if it weren’t awkward here. It leads to portion control, it’s easier and just lends an elegance to even fried finger foods. What beautiful salads. I love that you add a simple sauce to something wonderful and let it speak for itself here. That’s what I love so much about Japanese cooking in general. Well done as always, Fae.
Kamsamnida Sweet Amanda! 😀 ))) Me too! Traditional Japanese foods are indeed simple in flavoring and yet so elegantly satisfactory.
I think I would love eating everything here–the cut out shapes in the acorn squash are so cute!
Thank you, Nancy.
Thank you so much for sharing how to use Chopsticks and the dish looks delicious, Fae
Thank you, Linda! Are you an expert at chopsticks now? 😀 )))
I’m ashamed to admit that I don’t know how to use chopsticks. Stefano showed me like a thousand times! There is no way I can do it. That’s why I ended up asking for some utensils and, inevitably, getting a nasty look.
Hopefully, Her Majesty will do better than mommy!
Thank you, Francesca for the kind words for the dishes. Please don’t give up. Watch the video and practice. It is frustrating at the beginning, but in no time, you will be expert at it.
I have been making Japanese pickles for some months now, the texture and flavour contrast when served with hot food is delicious. Love the attention to detail with the simmered squash, will definitely add them to my list of Japanese food to cook. Thanks Fae
Do you know that some Japanese families have a family treasure, a big clay pottery (urn like) of pickling base paste they have inherited, which is over 100 years old. The pottery is kept in a cool place, every day it has to be mixed (to air-out and rotate the content), and new vegetable is added to it. To keep it fresh, once in a while, some fresh base is added, i.e. rice-bran/nuka, sáké-lees ot what ever the base is. And, as you know, there are stinking ones and pleasantly aromatic ones.
Fae, I’m particularly taken with the idea of trying the Nimono – it sounds delicious! Thanks for this lovely post and a very happy Chopstick Day to you!
Thank you, Margot! 😀 ))) I made a very simple nimono here. Nimono can be pretty elaborate too. Check out my nikujaga.
Very interesting! I use chopsticks when offered at restaurants but I had no idea there were different types for specific uses. I also enjoyed the recipes very much.
Hi Gerard, I only mentioned couple of the ones used for cooking. There are all kinds of chopsticks, including metal ones for handling burning charcoals. I am glad you enjoyed these super simple recipes.
Really?! National Chopsticks day
Hihi, what a fabulous idea and what a great recipe 
I thought so too! 😀 ))) I also thought I share the day with bite size food recipes.
Outstanding post, Fae. Both dishes are beautifully presented, and I especially like that you explain why certain steps are done. I have prepared nimono before, but it will be the first time to make the pickles (which I like when I get them in restaurants).
I thought of it as a simple post. But it is true, depending on how you plate these food, they can be good enough for a simple dinner at home, or one of the elegant entrées at a Japanese style, tray-table setting. I thank you and appreciate your kind comment, dear Stefan.
Such a pretty looking dish. Thanks for all the information. I learn so much about Japanese cooking from you.
You are too kind, Ronit! I love these simple dishes that can be made so quickly and a bowl of rice and it is dinner. 😀 )))
Wow, we certainly learn a lot on Japanese cuisine and culture, thanks to you Fae
Those bite sized morsels look really good.
Thank you, Loretta. Two super easy recipes just to talk about chopsticks. 😀 )))
I love cooking with chop sticks too. For some things they are just easier to use other than awkward spatula, etc.. I love Japanese pickles and Kabocha squash and you have both here today! Have you ever been to the store in Shibuya with the fancy chopsticks that are sold for something 23,000 yen for just one pair? Crazy?I am sorry I forgot the name of the store. I hope you are doing well. Take care
Hi Lovely Bam! I don’t know of the shop in Shibuya, but there are many hashi specialized shops all over Japan, operated for several generations. Those very expensive chopsticks have mother of pearl inlay, or some other semi-precious jewels, hand applied layers of lacquers or are specifically made to the size of customer’s hand. I really love them!
I’ve yet to master chopsticks…perhaps I need to add this life skill to my 2015, must learn, list! Delicious looking dishes, Fae…the nimono is very intriguing!
At the beginning, you might get frustrated, but I guarantee, in no time, you would want to pick everything with chopsticks.
I must confess I have never used chop sticks, just did not take the time to learn. Maybe I need to look at the video you posted, especially with National Chopsticks Day coming up
You have given me a good chuckle first think in the morning, dear Juju! You ‘must’, especially with National Chopsticks Day coming up! 😀 )))
There are some foods, mainly Asian of course, that can only be eaten with chop sticks – the trusty fork just doesn’t do justice. Heh, never knew there was a national day for this wonderful utensil – hooray!
I didn’t know there was a day for everything you can imagine, until I started blogging. 😀 ))) Chopsticks work great when styling food for photos too.