Look at yourself, you savage. Stabbing and pinching your meats like they insulted your mother. Those cubes of soon to be gingered pork used to be a living creature with feelings and whatever. The least you can do is treat it with a modicum of dignity. You need to get acquainted with saibashi, Japanese kitchen chopsticks. Not as clumsy and random as tongs, Saibashi are an elegant tool for a more civilized cook space.
Saibashi are like regular chopsticks that you'd use to eat with, but they are around twice as long. They are commonly used for high temperature operations (e.g., frying and simmering) where you want your hand as far away from the food as comfortably possible. The most common materials for saibashi are wood and bamboo because of their heat-resistant properties and general availability.
These giant Japanese chopsticks are commonly used when preparing dishes that involve a lot of heated liquids and fire. Saibashi are especially good for vigorous cooking in non-stick frying pans since their wood construction and rounded tips won't scratch the coating. Also, if you're a granola-munching naturalist, you can rest easy knowing that no creepy chemicals will be leaching off your 110% bamboo saibashi.
Don't limit yourself to using saibashi as a replacement for your spatula and tongs. There are a million different uses for two foot long wooden sticks. If your back is itchy, just your saibashi to scratch it. If you can't reach the bottom of a thermos with a sponge to clean it, use your saibashi to get at that spot. Throw a pair in your bag when you go camping and use them to cook over an open fire (you can also use them for kindling in a pinch).
You can find saibashi on Amazon.com if you don't live near a cookware store with an Asian section. They don't need to be fancy; they're just a pair of wooden sticks after all. I wouldn't pay more than $5 for a pair. I got a set of 3 pairs for less than 300 yen at my local 100 yen store.
Saibashi are like regular chopsticks that you'd use to eat with, but they are around twice as long. They are commonly used for high temperature operations (e.g., frying and simmering) where you want your hand as far away from the food as comfortably possible. The most common materials for saibashi are wood and bamboo because of their heat-resistant properties and general availability.
These giant Japanese chopsticks are commonly used when preparing dishes that involve a lot of heated liquids and fire. Saibashi are especially good for vigorous cooking in non-stick frying pans since their wood construction and rounded tips won't scratch the coating. Also, if you're a granola-munching naturalist, you can rest easy knowing that no creepy chemicals will be leaching off your 110% bamboo saibashi.
Don't limit yourself to using saibashi as a replacement for your spatula and tongs. There are a million different uses for two foot long wooden sticks. If your back is itchy, just your saibashi to scratch it. If you can't reach the bottom of a thermos with a sponge to clean it, use your saibashi to get at that spot. Throw a pair in your bag when you go camping and use them to cook over an open fire (you can also use them for kindling in a pinch).
You can find saibashi on Amazon.com if you don't live near a cookware store with an Asian section. They don't need to be fancy; they're just a pair of wooden sticks after all. I wouldn't pay more than $5 for a pair. I got a set of 3 pairs for less than 300 yen at my local 100 yen store.
About the Author:
There is a reason why Tokyo has more Michelin stars than Paris. Kitchens in Japan are a fascinating product of centuries of culinary heritage. If you want to learn more about Japanese Kitchens, recipes, and techniques, check out my blog at fareastcoastkitchen.com.
