Who knows the characteristics of Jingtong kitchen utensils and Japanese tableware?

Japanese tableware is characterized by being small and delicate, ornamental, and carved on the top of the bowl in different patterns. Very simple and sophisticated.

How to use Japanese tableware:

First, the use of Japanese tableware.

There are many delicate and expensive dishes in Japanese cuisine, so careful use of tableware is an important part of Japanese etiquette.

1. The tableware needs to be picked up.

It is recommended to use tableware with a diameter of less than 15 cm, such as soup bowls, rice bowls, soy sauce plates, rice bowls, sticky sauce containers, and square boxes.

2. Lifting the lid requires the cooperation of both hands.

When lifting the lid of the bowl, be sure to cooperate with both hands, hold the bowl with your left hand, lift the lid with your right hand, and stand the lid on the side of the bowl mouth, so that the water droplets in the lid slide down into the bowl.

3. Place the bowl lid facing up.

Once opened, the lid needs to be placed facing up – i.e. inside side up, and when you're done, remember to close the lid and return to its original shape.

4. Use both hands to pick up and serve the tableware to show politeness.

When holding a soup bowl or bowl with your hands, put down your chopsticks for a while and hold them with both hands. It is also polite to use both hands when accepting or handing it to the other person.

Second, the use of chopsticks in Japanese cuisine.

When eating Japanese food, be sure not to leave your chopsticks on the table or on the side of a plate. There must be a chopstick rest on a Japanese dining table, so put the chopsticks on the rest. To eat, use chopsticks to divide the food into bite-sized bites, and do not pick up the food and take a bite and put it back on the plate.

1. When holding chopsticks, use the middle finger, index finger and thumb of the chopsticks to pick up the chopsticks from above, and put the four fingers of the other hand together and place them under the chopsticks to support the chopsticks.

2. Move the hand holding the chopsticks to the position where you are used to holding the chopsticks, and then leave the chopsticks left and right after holding the chopsticks.

Japanese tableware is mainly made of simple pottery, and the colors are mainly pure white, black, dark green, and brown. Japanese tableware pays attention to detail, and the tableware is known for being delicate and small. In particular, those with extremely high grades and emphasis on artistry often appear particularly free in modeling;