The origin of Japan's chopsticks culture traces back to the Han Dynasty and then spread to other parts of East Asia, including Japan. The earliest chopsticks are said to have originated in China 3,000 years ago and were introduced to Japan around 603. Some documents suggest that folded chopsticks were used in ancient Japanese ceremonies even before they were imported from China.

The culture of chopsticks, which originally began with the idea of "keeping knives off the dinner table," has evolved uniquely in East Asian countries. Bamboo and wooden chopsticks became the mainstream style in China, while metal chopsticks are prevalent in Korea. In Japan, bamboo and wooden chopsticks are preferred, often decorated with lacquer.

The shape of chopsticks also varies among countries. For example, Chinese chopsticks are long and uniform in thickness, while Japanese chopsticks are shorter and tapered at the tip, giving more emphasis on fine movements.
Japanese tableware, including authentic chopsticks, is characterized by its variety in size, ensuring that each item is suited to the individual.
Additionally, while restaurants often provide disposable chopsticks made from wood scraps, the sustainable practice of carrying personal reusable chopsticks, known as "my hashi," has gained popularity in Japan in recent years.

In Japan, people learn to use chopsticks properly from childhood. For adults, it may be challenging at first, but with practice, you'll gradually become accustomed to them. Let's start with the basics of using chopsticks. Below is the step and this blog post might be helpful for better understanding.

1. Hold one of the two chopsticks by pinching about two-thirds of the way from the chopstick tip with your thumb and index finger, as you would hold a pen.
2. Next, place the other chopstick through the ring between your thumb and index finger, and rest it between your middle and ring finger. Keep the tips of the upper and lower chopsticks close together.
3. When picking up your food, move the upper chopstick using your index finger, middle finger, and thumb. The lower chopstick, held at the base of the thumb, should remain stationary.