Japan

Five chopstick rules cover nearly every meal in Japan, from tate-bashi to hashi-watashi, so you know what to avoid and why at the table.

Compare capacity, sealing, packing and washing to pick between a single tier and a two tier bento box for the meals you actually carry.

Rinse, dry and store a chasen the right way: warm water only, no soap, tines-up on a holder, so the prongs keep their curve for months.

The handle-less yunomi explained: how wall thickness signals temperature, the two-handed hold to use, and which cup suits sencha, hojicha or delicate