Thread: Chopsticks
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Gerry
 
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In article > , Musashi
> wrote:

> > 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.


Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
knows...

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.