Cultural differences in Chinese, Japanese and Korean Chopsticks’ design and Usage
## China
Chinese chopsticks are typically longer, made of unfinished wood or bamboo, and have a rectangular shape with a blunt end. This design is optimized for sharing dishes among a group of people. Among 3 countries, Chinese cuisine is typically oilier, making wooden chopsticks the preferred utensil to prevent slippage.
# Korean
Korean chopsticks are usually made of metal or stainless steel, and have a flatter shape. This design is considered the most difficult for foreigners to learn, as it requires more skill to use. Some may say that Koreans tend to use strong force when they use chopsticks, hence the preference for metal chopsticks.
## Japan
Japanese chopsticks tend to be shorter and sharper, better suited for eating fish. With individual servings nature, shorter chopsticks are more practical. Interestingly, Japanese chopsticks are also considered the easiest for foreigners to learn how to use chopsticks.
Which pairs of chopsticks do you like the most?