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.
Where as normal chopsticks (hashi) are made from a variety of materials and generally don't exceed 20 cm, saibashi are usually made from bamboo or wood and can be up to twice as long. The added length allows and the naturally heat resistant bamboo/wood allow you to keep your hand up and away from the heat as you cook. Tempura chefs often use saibashi in lieu of tongs to gingerly pluck their delicately fried food stuffs out of the pots of boiling hot oil.
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 should be able to find saibashi anywhere Asian cooking supplies (woks, fancy Japanese knives, etc.) are sold. If not, or if you live in the middle of nowhere, Amazon.com is your friend. A solid pair of saibashi shouldn't cost you more than $5. I bought mine from a 100 yen store a year ago and they're still going strong. Get a pair with ridged tips to make handling slippery foods much easier.
Where as normal chopsticks (hashi) are made from a variety of materials and generally don't exceed 20 cm, saibashi are usually made from bamboo or wood and can be up to twice as long. The added length allows and the naturally heat resistant bamboo/wood allow you to keep your hand up and away from the heat as you cook. Tempura chefs often use saibashi in lieu of tongs to gingerly pluck their delicately fried food stuffs out of the pots of boiling hot oil.
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 should be able to find saibashi anywhere Asian cooking supplies (woks, fancy Japanese knives, etc.) are sold. If not, or if you live in the middle of nowhere, Amazon.com is your friend. A solid pair of saibashi shouldn't cost you more than $5. I bought mine from a 100 yen store a year ago and they're still going strong. Get a pair with ridged tips to make handling slippery foods much easier.
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.
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