How to hold chopsticks correctly. What are the key principles for using chopsticks effectively. Which types of chopsticks are most comfortable to use. How many main varieties of rice are grown in Japan. What factors determine the quality of Japanese rice.
The Art of Chopstick Mastery: Techniques and Tips
Mastering the use of chopsticks is an essential skill for anyone interested in Asian cuisine. While it may seem daunting at first, with practice and proper technique, anyone can become proficient in using these traditional utensils. Let’s explore the key aspects of chopstick usage and debunk some common misconceptions.
Learning Curve and Patience
How long does it take to learn to use chopsticks effectively? For most people, it takes about a week of daily practice to become comfortable with chopsticks. It’s important to remember that initial difficulty is normal and should not be a source of frustration. When teaching others, emphasize that the process requires patience and persistence.
Proper Grip and Finger Placement
What is the correct way to hold chopsticks? The key is to grip them lightly and maintain a relaxed hand position. The upper chopstick should rest along the middle finger and move freely, while the lower chopstick is fixed along the ring finger. This configuration allows for precise control and movement.
- Hold the chopsticks towards the thicker end for better control
- Avoid gripping too tightly, as this can lead to hand fatigue
- Practice maintaining a consistent grip to improve stability
Crucial Principles for Effective Use
What are the two fundamental principles for using chopsticks correctly?
- The chopsticks should converge to a single point when closed
- The chopsticks must move in the same plane relative to each other
Adhering to these principles ensures that you can pick up and hold food items securely. To check your technique, try aligning the chopsticks perpendicular to the table surface – they should meet at a single point.
Choosing the Right Chopsticks: Materials and Designs
The material and design of chopsticks can significantly impact your dining experience. Let’s examine various types of chopsticks and their characteristics to help you find the most comfortable option.
Plastic Chopsticks: Lightweight but Challenging
Are plastic chopsticks a good choice for beginners? While inexpensive and widely available, plastic chopsticks are often considered the least comfortable option. Their lightweight nature and smooth surface can make gripping food difficult, especially for those still learning proper technique.
Metal Chopsticks: A Korean Specialty
How do metal chopsticks compare to other materials? Metal chopsticks, particularly popular in Korea, offer durability and a unique dining experience. However, they can be slippery and may require more practice to use effectively. Some diners find them less comfortable than wooden alternatives.
Wooden Chopsticks: The Preferred Choice
Why are wooden chopsticks often considered the best option? Wooden chopsticks offer a balance of grip, weight, and comfort that many users prefer. Look for chopsticks with the following features:
- Moderate thickness difference between ends
- Squared edges rather than round profiles
- Textured tips for improved food grip
- High-quality wood for durability and aesthetics
Investing in a good pair of wooden chopsticks can enhance your dining experience and make it easier to master proper technique.
The World of Japanese Rice: Varieties and Cultivation
Rice is a staple of Japanese cuisine, with numerous varieties cultivated across the country. Understanding the diversity and qualities of Japanese rice can enhance your appreciation for this essential ingredient.
Rice Variety Landscape in Japan
How many main varieties of rice are grown in Japan? The country cultivates approximately 50 primary rice varieties, with each prefecture typically growing two to three distinct types. This diversity reflects Japan’s rich agricultural heritage and the importance of rice in its culture.
Regional Specialties and Unique Varieties
Are all rice varieties grown throughout Japan? While some popular varieties are cultivated nationwide, many are specific to certain regions or even single prefectures. This localization contributes to the unique flavors and textures associated with different areas of Japan.
- Some varieties date back centuries, while others were developed in recent decades
- Each variety has distinct characteristics in terms of taste, texture, and cooking properties
- Local pride in regional rice varieties is an important aspect of Japanese food culture
Evaluating Rice Quality: Ratings and Factors
Japanese rice undergoes rigorous evaluation to determine its quality and desirability. Understanding these factors can help you choose the best rice for your needs.
Annual Rice Ratings
How is the quality of Japanese rice assessed? Rice varieties in Japan are subject to annual ratings based on several key factors:
- Taste profile
- Texture and mouthfeel
- Storage properties
These ratings can change from year to year, reflecting variations in growing conditions and other factors that influence rice quality.
Geographic Influence on Rice Quality
Does the growing region affect rice quality? Generally, the best-rated rice varieties in Japan come from regions with cold winters. The area stretching from the Hokuriku region to Hokkaido is particularly renowned for producing high-quality rice.
Koshihikari: Japan’s Most Popular Rice Variety
Among the numerous rice varieties grown in Japan, Koshihikari stands out as one of the most widely cultivated and beloved. Let’s explore what makes this variety so special.
Characteristics of Koshihikari Rice
What makes Koshihikari rice so popular? Koshihikari is prized for its excellent balance of flavor, texture, and cooking properties. It typically produces grains that are:
- Slightly sweet and aromatic
- Sticky enough to eat with chopsticks, but not overly glutinous
- Glossy and attractive in appearance
Regional Variations of Koshihikari
Is Koshihikari rice the same throughout Japan? While Koshihikari is grown in many prefectures, the most famous version comes from Niigata Prefecture. However, local variations can offer subtle differences in flavor and texture, reflecting the specific growing conditions of each region.
Exploring Local Rice Varieties: Beyond Koshihikari
While Koshihikari dominates much of Japan’s rice market, exploring local and lesser-known varieties can provide a deeper appreciation for the country’s rice culture.
Discovering Regional Specialties
How can one explore the diversity of Japanese rice? When visiting different regions of Japan, consider trying the local rice varieties. Many prefectures take pride in their unique rice cultivars and may offer tastings or special dishes that showcase their distinctive qualities.
The Role of Rice in Japanese Cuisine
Why is understanding rice varieties important for appreciating Japanese food? Rice is not just a side dish in Japanese cuisine; it’s a fundamental component that can significantly influence the overall flavor and experience of a meal. By familiarizing yourself with different rice varieties, you can gain a deeper understanding of regional cuisines and the nuances of Japanese gastronomy.
- Different rice varieties may be preferred for specific dishes or cooking methods
- The choice of rice can complement or contrast with other flavors in a meal
- Understanding rice varieties can enhance your ability to pair foods and appreciate subtle flavor differences
Selecting and Preparing Japanese Rice at Home
For those looking to enjoy authentic Japanese rice at home, selecting the right variety and preparing it correctly is essential. Let’s explore some tips for choosing and cooking Japanese rice.
Choosing Quality Rice
How can you select good Japanese rice outside of Japan? When shopping for Japanese rice, consider the following factors:
- Look for reputable brands or importers specializing in Japanese products
- Check the harvest date to ensure freshness
- If possible, opt for vacuum-sealed packages to maintain quality
- Consider trying different varieties to find your preferred flavor and texture
Proper Rice Preparation Techniques
What are the key steps for preparing Japanese rice at home? To achieve the best results, follow these general guidelines:
- Rinse the rice thoroughly to remove excess starch
- Soak the rice for 30 minutes to an hour before cooking
- Use the appropriate water-to-rice ratio (typically 1.1:1 for Japanese rice)
- Cook using a rice cooker or a heavy-bottomed pot with a tight-fitting lid
- Allow the rice to steam for 10-15 minutes after cooking before serving
By following these steps, you can enjoy restaurant-quality Japanese rice in your own home, enhancing your meals and deepening your appreciation for this essential component of Japanese cuisine.
As we conclude our exploration of chopsticks and Japanese rice, it’s clear that these two elements play a crucial role in the rich tapestry of Japanese culinary culture. From mastering the art of using chopsticks to understanding the nuances of various rice varieties, each aspect contributes to a more authentic and enjoyable dining experience. Whether you’re a novice just beginning to explore Asian cuisine or a seasoned enthusiast looking to deepen your knowledge, the world of chopsticks and Japanese rice offers endless opportunities for discovery and appreciation. By embracing these traditions and techniques, you can not only enhance your own culinary skills but also gain a deeper connection to the cultural heritage that has shaped Japanese cuisine for centuries.
Chopsticks and Rice – Melon Panda Blog
June 5, 2011
That’s right, the blogosphere is the sphere of the collective unconscious 😀 Recently in the comments I was asked to write about how to hold chopsticks correctly. Immediately I see a post by sakura_chan about how many people hold them wrong, and another post by Sashitokyo about how he bought a Japanese rice cooker 😀 Therefore, this morning, after eating my non-Japanese breakfast, I began to write about how to eat with chopsticks, and a little more about Japanese rice.
I learned how to eat with chopsticks in about a week of daily practice. It didn’t work the first time, and in general, the way to eat with chopsticks seemed completely difficult and not obvious 😀 Therefore, when we teach parents or someone else, and they are angry that it doesn’t work out, I always reassure everyone – well, in fact, at first it’s hard and very annoying! You can show the method using your own example, put the fingers correctly to the person and explain the theoretical part about balance and parallelism, but all the same, until you feel this moment of convenience yourself, it doesn’t work.
The main point, of course, is obvious to everyone, but still – they grab food with thinner ends. At the same time, it cannot be said that they hold the sticks by the thick ends – in fact, yes, the fingers are usually located closer to them, although many Asians themselves hold the sticks in the middle, and now try to understand – this is a mistake or just such a way. Disposable wooden sticks that you separate before eating are uniform along the entire length, although they are slightly thickened at the junction – accordingly, food should be grabbed with opposite ends, even if they are almost the same – it will be more convenient.
The second point – the fingers hold the chopsticks easily and relaxed, no tighter than you hold the fork. Using chopsticks does not require a powerful grip.
I probably won’t explain which finger to hold, you can see it on the pictures, right? An important principle is that the upper stick lies along the middle finger and moves freely, and the lower stick lies along the ring finger (on which we wear a wedding ring) and is fixed.
I apologize to all the early commenters that I swindled 😀 by writing exactly the opposite. Bes beguiled me.
There are two principles that if you do not follow, you will not hold anything:
When properly gripped, the sticks should converge to one point.
Sticks move only in the same plane relative to each other.
“One point” is easy to check: take the chopsticks properly, turn them perpendicular to the table and align. Many people do this while eating, because the chopsticks are not concreted and can move, so this gesture is completely normal.
Here, by the way, I’m not holding the sticks quite correctly, they do not meet at one point. But it doesn’t bother me when I eat, I don’t notice. And at first I followed the correct connection.
As for the plane of movement – if the sticks go rogue, then even if you seem to have successfully taken a piece, you will probably drop it ugly in two seconds. And it will turn out like this.
In my opinion, plastic sticks are the most inconvenient. They are too light, and they have such a not very pleasant surface. Metal Korean sticks are also an amateur. I also don’t like round sticks. For me, the best ones are wooden, with a not too large difference in thickness, with edges, and even better – with a notch at the ends with which you take food. Expensive sticks are not only more beautiful, they are often more comfortable and pleasant to hold.
Now for the rice 🙂 When asked about a particular variety sold in Russia, whether it’s good or not, it’s hard to answer, because Japan grows 50 main varieties of rice – an average of two or three in each prefecture. Some varieties are grown only in one place, but there are also popular throughout the country, some of them very old, others appeared in the 2000s. Here is an excellent scheme – you hover over the prefecture with the mouse, and at the bottom of the list the varieties that are grown in this area are displayed, and if you click on the variety, you will see background information about the name, “release date” and a brief description http://www.
komenet.jp/_qa/kome_hinshu/index.html. Rice varieties have their own ratings and ratings, which are based on an analysis of taste, texture, and storage properties. The rating changes every year, but in general, the best varieties are those grown in regions with cold winters. Good rice starts from the Hokuriku region all the way to Hokkaido, and is famous for the koshihikari grown in Niigata. We buy mainly our local koshihikari, which is one of the most common varieties in Japan. Tentakaku is still grown in our prefecture, but its selection in the store is much smaller than koshihikari. At the same time, I want to note that unhusked rice, as well as rice for making mochi, is a separate issue in general, not related to the main classification of rice varieties. I think, without being a connoisseur, it doesn’t even make sense to find out what kind of variety you bought 🙂 the only thing is that you can assume that the northern one will be tastier than the southern one, but it’s not a fact that you will understand the difference out of habit 🙂
I don’t even know if it’s worth mentioning that rice is boiled without salt, by evaporating water, without stirring 🙂 Here is the instruction from the book “Fundamentals of Japanese Cuisine” (click to enlarge).
Cooking rice in a rice cooker is as easy as shelling pears, the main thing is to rinse it thoroughly, rubbing it in your palms, and pour the right amount of water. I know from my own experience that if you pour it a little, it turns out to be porridge, so I even try to pour a drop less than the norm, I like dense rice. It turns out to be very sticky, although at the same time all the rice grains seem to be separate. In general, nothing to do with rice in the European tradition.
Before the invention of rice cookers, rice was cooked (and still is of course cooked) in ceramic dishes.
How can you eat rice without salt?! This is one of the last questions that makes me lose my patience 😀 Rice without salt is great to eat, especially if you put the symbol of the Japanese flag on it – pickled salty-sour tart fragrant plum – umeboshi. And if you eat meat!
Tags:about Japan, Japanese cuisine0001
For more than 20 years, crab sticks have been on the Russian market.
During this time, their recipes have changed, and the collection of dishes with crab sticks is constantly replenished.
The fact that this is not an accidental guest in the diet of Russians is confirmed by the presence of a special GOST standard from 2018 (1). The document states that “correct” crab sticks should consist of at least 60% minced “surimi” (a paste of fish and / or aquatic invertebrates, which include squid and shrimp).
The taste of the sticks should be similar to the taste of crab meat (hence the name), and the aroma should be similar to the smell of crustaceans. In this article, we will talk about the best crab sticks in 2023 according to the KP version, as well as share tips for choosing a quality product and answer popular questions.
Rating of the top 10 producers of the best crab sticks according to KP
The rating is based on the opinion of the KP editors. Recommendations and additions on the rating you can send to mail expert@kp.
ru . To discuss advertising cooperation, call +7 (495) 637-65-16 (on weekdays from 9:00 to 18:00).
For the manufacture of crab sticks, not crab meat is used, but sea fish meat, for example, pollock, sardine, hake, blue whiting, cod are used. This ready-made mixture is called “surimi”. But to reduce the cost of raw materials, manufacturers introduce other components into the composition of crab sticks, for example, starch. If the factory with additives is not too zealous, then a tasty and nutritious product will go to the store.
Let’s talk about brands that you should pay attention to if you like crab sticks.
Russian Sea
Russian Sea. Photo: market.yandex.ru
This company supplies products to almost all Russian regions. Their assortment includes crab meat, shrimp, mussels, sea kale, rolls, fillets and caviar of sea fish. There are products for a snack, for a quick salad, for a family feast.
Roskachestvo experts examined the crab sticks of this brand.
As a result of the tests, it turned out that the product is harmless in terms of microbiological parameters (2). The composition does not contain substances hazardous to health, there are no plant impurities, synthetic dyes and preservatives, and the starch content does not exceed the norm. And the sizes – to the delight of perfectionists: the length of the sticks differ by no more than 0.5 cm.
Main characteristics
| Place of production | Republic of Belarus |
| Protein content | 9.0 |
| 91 kcal |
Pros and cons
High quality; the composition does not contain hazardous substances, artificial colors and preservatives; easy to find for sale.
The composition contains two types of starch, a flavor and aroma enhancer, thickeners and carmine dye, which can cause allergies if used frequently.
Vici
Vici.
Photo: market.yandex.ru
This is one of the largest surimi producers in the world, the company supplies its products to 40 countries. Vici sells seafood, crab claws, crab sausage, fish fingers, dumplings, fish burgers, fish and shrimp.
According to the results of product research by Roskachestvo experts, sticks of this Priority brand received a high safety rating. It was also noted that this product contains some starch (no more than 14%), no synthetic dyes, soybean and corn DNA, that is, the manufacturer did not try to save on raw materials (3).
Main characteristics
| Place of production | Russia |
| Protein content | 7.2 |
| 78 kcal |
Pros and cons
Contains no GMOs, harmful substances, plant DNA; little starch and phosphorus; the optimal ratio of proteins and fats.
Relatively high price in the segment.
Meridian
Meridian. Photo: market.yandex.ru
The manufacturer buys fish and seafood from 20 countries. The assortment includes seafood delicacies, sea fish and caviar, salads, snacks, spreads, crab meat, surimi, noodles. Meridian cooperates with the largest retail chains in Russia, so their products are easy to find on supermarket shelves.
Testing of the product in the laboratory of Roskachestvo confirmed its safety in terms of microbiological indicators and the absence of potentially hazardous substances in the composition. There are no synthetic dyes in the composition, the sticks are not oversalted, and the taste is quite a worthy product. However, these crab sticks do not meet the requirements of GOST (1) for protein content – it is here at 19% less than normal (4).
Main characteristics
| Place of production | Russia |
| Protein content | 8.0 |
| 90 kcal |
Pros and cons
Does not contain synthetic dyes, hazardous substances; pleasant taste; relatively little salt; products are widely presented in supermarkets and grocery stores.
Sugar has been added to the surimi minced meat and to the final product; protein content is less than normal.
Nord Fjord
Nord Fjord. Photo: market.yandex.ru
OAO Fish Processing Plant No. 1 manufactures products under this brand. The company was the first on the Russian market to introduce an innovative packaging technology, which made it possible to increase the shelf life of products and preserve the taste of fish.
Nord Fjord crab sticks contain minced fish, as well as sugar, starch (three types), flavor and aroma enhancer. Not an impeccable composition, but, according to customer reviews, the sticks taste good, quite juicy, without friability. Consumers also note that after defrosting, the product does not lose its properties. Among the minuses is called a strange smell.
Main characteristics
| Place of production | Russia |
| Protein content | 7.0 |
| 102 |
Pros and cons
Pleasant taste; affordable price.
Contains sugar, flavor and aroma enhancer, three types of starch; high calorie content for this product.
Tokimo
Tokimo. Photo: market.yandex.ru
Crab sticks of this brand are produced in the Far East and are made from local raw materials.
A product called “Snow Crab” got into the laboratory of Roskachestvo. The results of the study will please lovers of crab sticks of this brand: no substances hazardous to humans, synthetic dyes and preservatives were found in the composition (5). No GMOs or foreign DNA. The nutritional value is also good. The not too high starch content indicates that the manufacturer did not try to save on natural raw materials.
Main characteristics
| Place of production | Russia |
| Protein content | 8.8 |
| 95 kcal |
Pros and cons
Harmless composition; starch content – within the normal range; minced “surimi” is not replaced by soy or other ingredients.
Hard to find commercially; the price is above average in this segment.
Fish House
Fish House. Photo: market.yandex.ru
This brand has been on the market since 2008. It can be considered one of the most popular brands, since Fish House products are presented in many stores throughout the country.
Roskachestvo examined a sample of crab sticks and found that this product is of high quality, does not contain hazardous substances, genetically modified components, artificial colors (6). The content of starch corresponds to the norms, proteins and fats – a sufficient amount.
Main characteristics
| Place of production | Russia |
| Protein content | 13.0 |
| 110 kcal |
Pros and cons
Sufficient amount of protein in the composition; no substances hazardous to health, GMOs, synthetic dyes.
Contains flavor enhancers, flavors, two types of starch; more high-calorie product than some analogues.
Santa Bremor
Santa Bremor. Photo: market.yandex.ru
The manufacturer’s assortment includes sea fish caviar, delicacies, and seafood known to customers. The product line also includes crab sticks.
Roskachestvo experts tested the product and found that it meets the established requirements for microbiological safety (7). The product is free of insecticides, heavy metals, GMOs and foreign DNA. But starch (which is in the composition of any crab sticks) is above the norm here, but protein, on the contrary, is not enough.
Main characteristics
| Place of production | Belarus |
| Protein content | 8.0 |
| 65 kcal |
Pros and cons
Safe composition; no artificial preservatives and dyes; the phosphorus content is within the normal range.
High in starch and low in protein.
“A’more”
“A’more”. Photo: market.yandex.ru
In addition to crab sticks under this brand, you can find other seafood on sale, as well as fish delicacies for the festive table. But you can’t find A’more products in every convenience store.
Crab sticks of this brand were also examined by experts of Roskachestvo. Tests showed that the microbiological parameters of the sample were normal, preservatives, non-natural dyes were not detected (8). The content of starch and phosphorus does not exceed the allowable figures.
Key features
| Place of production | Russia |
| Protein content | 8.5 |
| Energy value | 100 kcal |
Pros and cons
Free from insecticides, heavy metals and other hazardous substances; the amount of starch is not overestimated.
High calorific value for this type of product; hard to find for sale.
How to choose the right crab sticks
When choosing a product, pay attention to:
- product appearance,
- quality and tightness of packaging,
- whether the storage conditions correspond to those indicated on the packaging.
- composition and energy value.
Ingredients of the composition are listed from largest to smallest (relative to other components). Some manufacturers may deviate from this rule. But if sugar is indicated on the package immediately after minced fish, this is not the best composition.
According to GOST, crab sticks must be of an even cylindrical shape, not curved, without moisture on the surface (a small amount of liquid is allowed in the package of chilled products) (1).
If the film “wrinkles”, it does not mean that the product is spoiled, this is a variant of the norm. Try to bend one stick a little – it should not break or crumble.
The correct consistency is juicy and elastic. White “meat” can even be gray or pinkish, while red meat can be light orange or pink.
The mass fraction of protein in high-quality crab sticks should be at least 10%, and salt – no more than 2.5%.
Hermetically sealed packaging ensures that no bacteria enters from the outside. On the one hand, the packaging must be transparent so that you can evaluate the appearance of the crab sticks. If you can’t see the product, then don’t risk it – better take other crab sticks.
Expert reviews of crab sticks
— Crab sticks are made from minced fish, eggs, starch, sugar, salt, flavor enhancers and dyes are also added. The main thing is the balance of ingredients: if the sticks are too salty or, on the contrary, sweet, smell too bright or unnatural, most likely the manufacturer put too much dye and flavor, says cook Regina Kamaletdinova . – Good crab sticks should be neutral in taste, juicy and soft enough, but still keep their shape.
If a lot of moisture comes out when you press the stick, this may indicate that this product is not of the best quality, the production process may have been disturbed.
Our expert Tatyana Plekhanova, figure shaping specialist, author and host of the Zhirotop marathon, said that due to the high content of salt, sugar and low nutrient content, it is not a good idea to include crab sticks in the daily diet:
— Of course, there are fewer carbohydrates and fats in crab sticks than, for example, in condensed milk and buns, but they cannot be called a healthy snack. Flavor enhancers, food colorings and additives in the composition can cause an acute allergic reaction. Eating crab sticks during a diet or for the prevention of obesity is definitely not worth it.
Popular Questions and Answers
Many people like to add crab sticks and do not want to give them up because of the imperfect composition. Our answers to popular questions from readers will allow you to learn more about this product.
Which company in Russia produces the best crab sticks?
There are many manufacturers on the market and even more brands. Some companies produce products specifically for retail chains or for a specific category of customers (for example, for those who are not ready to spend more because of the beautiful packaging).
It is difficult to name a leader among them whose crab sticks will be of guaranteed quality, tasty and safe. The fact is that manufacturers can change the recipe, try a new production technology. You also need to take into account the human factor, transportation and storage conditions, as well as individual tastes: someone will like the same product, but someone will find it too insipid.
It is better to focus on the ratings of independent experts, customer reviews on different sites, the opinion of your environment – all together.
What are crab sticks made of?
The base is surimi minced meat. This is a paste made from fish, squid, shrimp, krill and other aquatic invertebrates, which must be at least 60% in the composition.
GOST designates the product as an imitation. Therefore, if you did not find indications for crab meat on the packaging, do not be discouraged – you were not deceived.
Other ingredients in crab sticks are starch, salt and sugar, eggs, and some additives like monosodium glutamate. The use of flavor enhancers, dyes, flavors is not prohibited by GOST. The question is only in quantity and naturalness.
What is the difference between crab meat and crab sticks?
The product called “crab meat”, which can be found in every store, is also not related to real crabs. In composition, it is not much different from crab sticks: the same “surimi”, eggs, starch, spices and food additives. Products differ in shape. Crab meat is a mixture of pieces of indefinite shape, and crab sticks are straight, even cylinders packed in a film.
Sources
- GOST 34432-2018 Chilled and frozen crab sticks. URL: https://docs.
