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Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Wednesday, October 7, 2015

Manabashi




Manabashi. (A type of long chopsticks used in the preparation of fish)

Today, using chopsticks is very popular all over the world but this time, I'd like to introduce you a specific type of chopsticks used just for cooking.

This is a one of Japanese people's necessary culinary tools. They are usually made with iron.
They have have been in existence since about 1500 a.c. in Japan according to official historical records. Once communities began forming in Japan, after the hunter-gatherers shifted to agricultural techniques, people cooked fish or meat (which have a fishy raw smell), and used these chopsticks to avoid cross-contamination with other ingredients.

The word "Manabashi " means fish that is put on the plates as "Mana" and "Bashi" means chopsticks in Japanese. For the vegetables, we use the chopsticks called "Saibashi" which are made with wood. "Sai" means vegetables.

In Japan, we have a unique sacred ceremony by using the Manabashi. The ceremony leader cuts the fish beautifully without touching it and dedicates the fish to the Gods. The leader uses a pair of manabashi in his left hand and a big knife in his right. We can still see it at some shrines even now. We call this ceremony "Hocho-shiki".

A chef told me that when he uses the manabashi, he feels his spirit awakening.

Great chefs and great tools are always together. Well maintained tools lead professionals to the next level in every field.



真魚箸。「まなばし」と読みます。
菜箸の金属バージョンのようなお箸。日本において、紀元1500年頃には既に使用されていた記録が残っています。平安時代に登場し始めた魚や鳥、いわゆる生臭ものを調理するときに使われていたようです。
魚などを扱うために真魚箸と呼ばれ、生臭さがお箸に移らないように鉄製で出来ています。
それに対して、野菜などを扱う木製で出来た調理用のお箸を菜箸と呼びます。

真魚箸を使った包丁儀式が古くから日本で行われています。指一本触れることなく魚を捌き、それを神様に納めるのです。左手で真魚箸を掴み、右手で式包丁を使うと言う凄技です。

ちなみに真魚と言うのは、御膳にのせる魚(食用の魚)と言う意味で、まな板等の「まな」もその真魚です。

日本料理のシェフ曰く、「真魚箸を使うと料理中の気持ちも変わり、ピッとします。気持ちの面でもとても大事な道具の一つですね。」とのこと。
道具と職人は一心同体。良い道具とそれらのお手入れは持ち主にさらなる飛躍をもたらすのです。


Contributer: Hiroshi Kitano
Photo shoot at Horohisa