Natural Noto Sugi Chopsticks
We love using Natural Noto Sugi Chopsticks. They are light, fit perfectly in the hand, and with their unvarnished surface and fine tips, hold the food very securely, especially slippery foods such as tofu and noodles. Once you start using them you won't want to switch to any other chopsticks. They come in regular and child sizes.
Sugi is also called Japanese cedar and is a conifer in the cypress family native to Japan. Natural Sugi Chopsticks are made of the sugi trees which are cut to thin out the forests in Ishikawa prefecture. Thinning reduces overcrowding and promotes a healthy growth of the whole forests. The cut trees are processed into chopsticks at a local chopstick workshop. By using Natural Sugi Chopsticks you are contributing to the sustainable growth of the sugi forests in Ishikawa prefecture and the local economy that revolves around them.
Sugi is warm colored wood and has a subtle woody scent, but it does not interfere with the taste or smell of the food. The scent will fade away naturally. Sugi has more prominent grain lines than hiba.
The chopsticks are “natural” because no chemicals are used in the manufacturing process and the surface is left untreated; no varnish, lacquer or oil has been applied. As the chopsticks are made of natural wood the grain pattern and color of each chopstick may vary.
The chopsticks come decoratively tied with sanada himo, a tightly woven traditional Japanese cotton ribbon. The butterfly-shaped tying pattern is after the wrapping pattern of Japanese sward handles. The sanada himo can be cut to make bookmarks.
- Material: Sugi (Japanese cedar) grown and processed in Ishikawa
- Regular size: 9⅜ inches; Child size: 7 inches
- After use, wash chopsticks with water and dry naturally. Do not use dishwasher.
- It is natural for the color to change slightly after repeated use.
- Made in Japan
Who Makes it
The Ishikawa Local Timber Revitalization Project is a not-for-profit organization founded in 2013 by a group of young leaders in various sectors of forestry to promote a healthy and sustainable growth of local forestry. Their first project was to create and market Natural Noto Hiba Chopsticks.
The Project teamed up with Mr. Kosumi of the Kosumi Hashi Kobo (“Chopstick Workshop”) in Wajima that produces chopsticks using old-fashioned machinery and Mr. Kosumi’s years of experience as a chopstick maker. Wajima is known for fine lacquerware and Natural Noto Hiba Chopsticks are also used as the base for lacquered chopsticks.