“Saibashi” is the chopsticks which are used for various types of cooking including simmering, oiling, saut, frying, etc. and used for dishing up. Althoungh many kinds of chopsticks are sold in the market, few studies have been made as to which type of chopsticks are easy to use and as to how they can be selected in accordance with the type of cooking.
This report was attempted to research on the cooking functionalities of “saibashi” and its selective use in the each type of cooking. With 5 types of dishes being actually cooked, the comparison was made for the following sets of chopsticks sold in the market: (1) short-size (30cm) and long -size (33cm) chopsticks; (2) chopsticks with and without non-slippery treatment; (3) chopsticks with and without strings; (4) metal-made and bamboo-made chopsticks. The evaluations were made according to the 5-point scoring method with 10-11 items.
The following findings were obtained: 1. When used for cooking in direct contact with heat, i. e., frying and saute, long-size chopsticks were preferable because it was unlikely that the hands would feel too hot and would contact the oil. For other types of cooking, however, short-size chopsticks were easier to use.
2. The chopsticks with strings at the top were rated lower in respect to 10 items than those without strings.
3. The chopsticks with non-slippery treatment at the top were rated higher in respect to 10 items than those without non-slippery treatment.
4. The metal chopsticks for frying with the holding parts coated with plastics were rated higher during the frying process than the ordinary type-bamboo chopsticks. In respect to other 9 items, however, the bamboo-made ones were rated higher.
5. For the types of cooking like saute and frying using strong fire, long-size chosticks were preferable. For other types of cooking, however, short-size, no-string and non-slippery chopsticks were easy to use.
From these results it was observed that the chopsticks should be selected in accordance with the type of cooking.
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