【龙腾网】中国人和日本人握筷子的方式有什么不同之处吗？

正文翻译

Do Chinese and Japanese hold chopsticks differently?

中国人和日本人握筷子的方式有什么不同之处吗？

评论翻译

......尽管有转盘，但请注意菜品有多远

Japan
Japanese chopsticks (hashi) tend to be shortest and most tapered towards their end. The reason is that it is less traditional to share food in Japan, particularly in public places, and a lot of chopsticks used in Japan are wooden and designed for single use only. As disposing of chopsticks is not cost free, and given there is no need for long chopsticks, Japanese chopsticks tend to be economic and short. As for the tapering, the type of rice eaten by the Japanese comes from the Japonica cultivar. This cultivar is characterized by being short grain and sticky. As a result, the rice can be lifted and tapered chopsticks make such lifting easier. Tapered chopsticks are also an aide to eating small whole fish as it is easier to separate out the flesh from the bones.
Japanese chopsticks were traditionally held 1/3 from the top end. This is because wooden chopsticks that need to be ‘cracked open’ are less smooth and uniform towards the top. This makes managing chopsticks more uncomfortable/dangerous when holding it above 1/3. The danger of having light chopsticks and food close to you is that one can fall into the habit of holding the chopstick close to the middle and moving both the top and the bottom sticks when picking up food. A well known Japanese news agency conducted a survey of 8,000 people at Meiji University and found that only a third of people in their 30s were using their chopsticks correctly !!
… note that there is even individualized barbecue sets

日本
日本筷子往往最短，并且朝其末端逐渐变细。原因是在日本（尤其是在公共场所）共享食物的传统较少，并且日本使用的许多筷子都是木制的，只能用于一次性使用。由于筷子的销毁不是免费的，并且由于不需要长筷子，因此日本筷子往往经济且短。至于逐渐变细，日本人食用的大米类型来自粳稻品种。该品种的特征是短粒且发粘。结果是筷子可以抬起米饭，而锥形筷子则可以使抬起饭变得更加容易。锥形筷子也是吃整条小鱼的助手，因为这样更容易将肉从骨头中分离出来。
传统上，日本筷子握持部距离顶端只有1/3。这是因为对于“开裂”的木筷子朝向顶部的顺滑性和均匀性的需求较少。当把筷子握持在1/3以上时，这会使握筷子变得更加不舒服/危险。使用轻筷子和食物比较靠近你的危险在于，你可能会养成一个没夹食物的时候握住筷子的中部，在筷子下部夹起食物的同时握持部同时向筷子顶部退的习惯。日本一家著名的新闻社在明治大学对8000人进行了调查，发现30多岁的人中只有三分之一正确使用了筷子！

…...请注意，甚至还有个性化的烧烤用具

Korea
Korean chopstick (jeotgalag) length is between those of Chinese and Japanese chopsticks. The main distinguishing characteristic is that they tend to be made out of metal. The reason appears to be historical - it was popular for the King and nobles to use silver, based on the belief that silver will turn black in the presence of poison (it does so for some poisons). Metal chopsticks provide less friction and thus make lifting of food more difficult. This coupled with Korean love to stews, have resulted in the chopstick being supplemented with a spoon at all Korean tables. Unlike the Chinese and Japanese, Koreans used a spoon to eat rice, soup and stews. Chopsticks are used for barbecue, kimchi and side dishes. Unlike the Chinese who bring their rice bowl to the lips or the Japanese who lift it to neck level, the Korean custom is not to lift the rice bowl at all (Korean rice is also sticky and with a spoon there is no reason to lift the bowl). The use of both utensils at the same time is also considered bad manners
Korean chopsticks tend to be decorated (or at least the top part is differentiated from the bottom part). The decoration/differentiation is usually 1/3 down from the top. It is considered proper to hold the chopstick at this 1/3 point, meaning where the decoration ends.
* Aside - it is often incorrectly assumed that the Chinese never invented the fork. In fact, the Chinese fork was invented prior to the table chopstick (chopsticks historically were used for cooking and not table ware). This is evidenced by tomb finds from the Xia dynasty (2100 BC – 1600 BC).

韩国
韩国筷子的长度在中国和日本筷子的长度之间。主要区别特征是它们往往由金属制成。原因似乎是历史性的-国王和贵族普遍使用银，原因是人们相信银在有毒的情况下会变黑（某些毒药会有这种反应）。金属筷子摩擦力较小，因此食物提举更加困难。再加上韩国人对炖菜的热爱，导致筷子在所有韩国人餐桌上都配有汤匙。与中国人和日本人不同，韩国人用勺子吃米饭，汤和炖菜。筷子用于烧烤，泡菜和配菜。不像中国人把饭碗放在嘴唇边上，日本人把饭碗抬到脖子上，韩国的习惯是根本不举起饭碗（韩国的饭也很粘，用勺子也没有理由举起饭碗）。同时使用两种器具被认为是不礼貌的行为。
韩国筷子倾向于进行装饰（或至少顶部与底部有所区别）。装饰/差异通常比顶部低1/3。将筷子握持在此1/3点（即装饰结束处）被认为是适当的。

*另：经常有人错误地认为中国人从未发明过叉子。实际上，中国的叉子是在餐桌筷子之前发明的（历史上筷子是用来烹饪的，而不是餐桌用具）。夏朝（2100 BC – 1600 BC）的墓葬发现了这一点。

Christopher Chong
Thanks for the comment. Yes I have heard of that comment and the main reason is because Japanese chopsticks are pointed and thus can stab. Chinese ones are blunt thus even if they are used as a weapon, it would be far less effective.

谢谢你的评论。是的，我听说过这个，主要原因是因为日本的筷子是尖的，因此可以刺伤别人。中国的筷子是钝的，因此即使它们被用作武器，效果也要差得多。

Akira Tagaya
In Japan, we usually use additional sets of chopsticks for shared dishes. It preserves the freshness of food when left over. It is considered rather rude to reach a shared dish across someone’s front. We (not always, but are supposed to) ask to pass the shared dish. Therefore, I think Mr. Chong’s explanation should be ok regarding this.
In addition, the shorter, tapered, light wooden chopsticks are ideal for Japanese food, especially when eating fish with bones. In a sense, we cook the food while eating. Long heavy chopsticks will give too much load on our hands.

在日本，我们通常使用额外的筷子来分享菜肴。这保留了剩下食物的新鲜度。人们认为，伸手越过某人的前面去夹另一个盘子里的菜是相当粗鲁的。我们（不总是，但应该）要先问一下别人才能越过别人面前。因此，我认为这个答主对此的解释应该是没问题的。
此外，较短，锥形，轻木筷子是处理日本食品理想的特征，特别是当吃带骨头的鱼。从某种意义上说，我们边吃边煮食物。长而重的筷子会给我们的手带来太多的负担。

Peter Elliott
The Southern Chinese eat the jasmine rice but the Northerners use the shorter grain stickier rice. I prefer the jasmine rice taste, but the short grain stuff is way easier to eat with chopsticks lol.

南方人吃香米，而北方人吃的是较短较粘的大米。我更喜欢香米的味道，但短粒的东西更容易用筷子吃。哈哈哈哈。

Frank Pereny
You missed the biggest difference, Korean chopsticks are usually flat, and a pain in the ass to use.

你错过了最大的区别，韩国的筷子通常是扁平的，而且难用得要命。

Eunchae Kim
In Korea, we have alot of amount of chopsticks like wooden chopstick, round metal chopsticks and those

在韩国，我们有大量的筷子，如木制筷子，圆形金属筷子和那些

HyungJoon Jin
Hmm, you hate chopsticks…

Hmm，你直接说你讨厌筷子就行了

Paul Seo
Most Korean rice bowls are also made out of hard pottery so even if you try to hold it you'll probably put it back down to save your hand from burning off lol.

大多数韩国饭碗也是由硬陶制成的，所以即使你试图握住它，你可能也会马上把它放回去，以防止你的手烧起来哈哈哈。

Lily Gardner
When I started buying my own rice, it was Japanese rice all the way! Not a big fan of long-grain at all.

当我开始买自己的大米时，一直买的都是日本大米！一点也不喜欢长粒的大米。

Tom Liang
As a person from Northern Chinese city, we only eat the sticky type of rice. Generally speaking, we hate the type of long dry rice that the Southerners eat. You should probably mention the differences between Northern and Southern Chinese people related to food and chopsticks. Anyways, good article to read. cheers.

作为一个来自中国北方城市的人，我们只吃糯米。 一般来说，我们讨厌南方人吃的长型干米饭。你可能应该提到中国北方和南方人在食物和筷子方面的差异。无论如何，这是一篇值得一读的好文章。干杯。

Annie Young
This is very interesting. I'm British Chinese, with family from HK and the south and we only eat sticky rice! (Our daily rice is Thai fragrant glutinous rice) We also hate long grain dry rice (horrible dry, hard to eat).
I'm not sure if this distinction between north/south is so strict. All good Chinese restaurants in the UK serving Cantonese food have sticky rice too.

这很有趣。 我是英国人，老家来自南方的香港，但我们只吃糯米！（我们的日常米饭是泰国香糯米）我们也讨厌长粒干饭(干得可怕，难以下咽）。
我不确定南北之间的区别是否如此严格。 在英国，所有提供广东菜的好中餐馆都有糯米饭。

Arthur Melo
I definitely don’t know how to use Korean chopsticks

我绝对不懂怎么用韩国筷子

Quora User
I second the opinion that Korean style metal chopsticks are the most unwieldy to use - especially if they have no hard edges, which means they keep rolling around in your fingers, and are too slim.
Also, to ‘scoop’ rice into your mouth, the two chopsticks need to meet and form a ‘spade’, having narrow chopsticks end that don’t meet makes eating looser rice a pain in the arsche!

我支持韩国式金属筷子是最难使用的观点，特别是如果它们没方边，这意味着它们会在你的手指里不停地滚动，而且太细了。
此外，为了“铲”米饭到你的嘴里，这两根筷子的末端需要形成一个“铲子”，但又要保持一个狭窄的空间不让它们碰上以吃那些松散的米饭，这简直太难受了！

Stanislaw Nowak
That's funny, I've never used a decorated metal chop stick in Korea. I don't think I've ever even seen one.

很有趣，我从来没有在韩国使用过带装饰金属筷子。我想我甚至从没见过。

Kendall Sholtess
I don’t see what you mean about Chinese rice not being sticky. Most Chinese eat short grain rice which sticks together quite well on the chopstick. Maybe you are confusing Chinese with Thai people? I have lived in China for many, many years. I think in the far South of China what you are saying might be true. Their rice is long and of poor quality. That’s why most people prefer short grained northeast rice.

我不明白你说的中国大米不粘是什么意思。大多数中国人吃的是短粒大米，它能很好地粘在筷子上。也许你把中国人和泰国人搞混了？我在中国已经住了很多年了。我认为在遥远的中国南方，你所说的可能是真的。 他们的大米很长，质量很差。这就是为什么大多数人更喜欢短粒的东北大米。

Tik Tian
That picture with the lazy Susan doesn't appear to have a single person using a pair of chopsticks correctly!!

第一张照片里似乎没有一个人正确地使用筷子！！

Kyle Gimple
That’s how most people in China use chopsticks in informal environments, at least in Sichuan province where I grew up

这就是中国大多数人在非正式环境中使用筷子的方式，至少在我成长的四川省是如此

Sowmya Nallanti
If I learn to use one style of chopsticks, can I use the other style without much difference?

如果我学会使用一种风格的筷子，我能不能使用另一种风格而没有太大的差异？

Mini TV
As a Vietnamese, I can easily hold chopsticks to eat in China and Japan but in Korea, I find hard to hold just like I am a kid trying to keep and control my chopsticks =)))))

作为一名越南人，我在中国和日本都可以很容易地拿着筷子吃东西，但在韩国，我发现很难抓住，搞得我像是一个试图握住和控制我的筷子的小孩子=)))

Eliv Lamb
As someone who uses Chinese chopsticks my whole life, there's definitely a difference.
I'm not too crazy about the pointy tips of the Japanese chopsticks, but I can use them without problems. But the Korean chopsticks? I would have hand/finger cramps before the meal is over. That's because the Korean ones are flat as the OP pointed out, and to me they are more difficult to use.

作为一个一辈子都在使用中国筷子的人，绝对有区别。
我不太喜欢日本尖尖的筷子，但我可以毫无问题地使用它们。但是韩国的筷子？饭还没吃完，我手就抽筋了。这是因为韩国的筷子是扁的，正如OP所指出的，对我来说，它们更难使用。

Rayisah Hossain
i have a question since they eat so much food everyday how come they dont have obesity?

我有一个问题，为什么他们每天吃这么多食物却不肥胖？

Rayisah Hossain
nice thats a lot to know

很棒，补充了很多知识

Pookie Fulak
Your chopstick skills must include picking up a single peanut, a piece of small silky tofu ..

你的筷子使用技巧必须包括夹起一颗花生，还有一小块丝般的豆腐......