Thread: Chopsticks
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Musashi
 
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"Gerry" > wrote in message
.. .
> In article >, Musashi
> > wrote:
>
> > There are two basic "kinds" of waribashi used in Japanese
> > restaurants. The cheaper kind does look like pine (or other wood) and
> > is cut so that there are 4 sides. This is the type where sometimes
> > one screws up and they break unevenly requiring a stealthy stretch
> > over the the empty table next to you to grab another set. (see top-
> > white birch waribashi) The other kind is bamboo. Although square at
> > the top where the two hashi are joined, the rest of the chopsticks
> > are each circular and are tapered at the end. This type is also
> > fairly common especially in the better Japanese resaurants.

>
> I'm surprised that the later (the good chopsticks) are bamboo. Seems it
> would be more difficult to produce. Are they actually made from bamboo
> pulp?
>


Pulp as in....mashed up and reformed bamboo?
I don't think so because every bamboo chopstick I have ever broken
(yes I was not a quiet child) you could see spots, vertical strands.
I dont think you'd see this if it was pulp.