Hashi (Chopsticks): Ryoboso, Green Painted Bamboo
Product Description
There are 4 styles of chopsticks used during Kai-seki: Nakabushi, Motobushi, Ryoboso, and Sugibashi. Each style is distinguished according to the course and the type of dishes served.
Ryoboso chopsticks are tapered at both ends and are used to serve many of the courses of the tea ceremony - such as the azukebachi (much like a tagine serving-ware used to serve simmered seafood and vegetables), shisakana, and pickles. There is no node on these bamboo chopsticks and they are tapered at both ends.
Ryoboso chopsticks are tapered at both ends and are used to serve many of the courses of the tea ceremony - such as the azukebachi (much like a tagine serving-ware used to serve simmered seafood and vegetables), shisakana, and pickles. There is no node on these bamboo chopsticks and they are tapered at both ends.
