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.
Saibashi are great for use with coated non-stick frying pans because they will not scratch the surface as easily as a metal implement would, even during vigorous stir-frying. They are also great for naturalists because of their all natural construction materials; you don't have to worry about BPAs finding their way into your meal with a pair of 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).
Saibashi can be had at any kitchenware store with an Asian section. Failing that, Amazon.com has a decent selection as well. Needless to say, you shouldn't pay more than $5 for a pair of saibashi, and even that's a tad expensive. I picked up 3 pairs from my local supermarket for less than 300 yen.
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.
Saibashi are great for use with coated non-stick frying pans because they will not scratch the surface as easily as a metal implement would, even during vigorous stir-frying. They are also great for naturalists because of their all natural construction materials; you don't have to worry about BPAs finding their way into your meal with a pair of 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).
Saibashi can be had at any kitchenware store with an Asian section. Failing that, Amazon.com has a decent selection as well. Needless to say, you shouldn't pay more than $5 for a pair of saibashi, and even that's a tad expensive. I picked up 3 pairs from my local supermarket for less than 300 yen.
About the Author:
There is a reason why Tokyo has more Michelin stars than Paris. The Japanese Kitchen is 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.