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Japanese Chopstick-Making Experience

● Discover the beauty of traditional Japanese woodworking in a tranquil setting overlooking Mount Fuji, just a five-minute walk from Kawaguchiko Station.

● Held daily, this one-hour experience is conducted in English, with expert guidance throughout. No previous experience is required.

● Choose from a selection of natural woods and craft your own chopsticks using a
kanna, a traditional Japanese woodworking plane.

● Experience the fragrance and texture of natural wood as you shape, sand and carefully finish your chopsticks with a premium oil.

● Take home a one-of-a-kind pair of handcrafted chopsticks, accompanied by a complimentary
mizuhiki chopstick rest, made using the traditional Japanese art of decorative cord-knotting.

Experience Overview

Introduction: The History and Spirit of Fuji Worship

The Art of Japanese Woodworking: Craft Your Own Pair of Chopsticks

Discover the quiet beauty of Japanese craftsmanship as you transform natural wood into a pair of chopsticks shaped to your own hands.

Begin by selecting your preferred wood, then carefully shape it using a kanna, a traditional Japanese woodworking plane. Refine each chopstick with progressively finer grades of sandpaper before applying a finishing oil that brings out the natural beauty of the grain.

Throughout the experience, enjoy the delicate fragrance of the wood, the subtle variations in its texture and the satisfying transformation of a simple piece of timber into something both beautiful and practical.

An intimate introduction to the art of Japanese woodworking, resulting in a unique pair of chopsticks, thoughtfully crafted by your own hands.

Selecting Your Wood

Discover the satisfying art of working with a kanna, a traditional Japanese woodworking plane.

Beginning with rectangular pieces of wood, carefully shave away thin layers to reveal the emerging form of your chopsticks.

Your instructor will demonstrate how to hold and guide the plane, work with the grain and apply just the right amount of pressure, while explaining the essential safety techniques.

With guidance at every stage, even complete beginners can enjoy the distinctive sensation of shaping wood using one of Japan’s most recognisable traditional woodworking tools.

Shaping the Wood with a Kanna

Discover the satisfying art of working with a kanna, a traditional Japanese woodworking plane.

Beginning with rectangular pieces of wood, carefully shave away thin layers to reveal the emerging form of your chopsticks.

Your instructor will demonstrate how to hold and guide the plane, work with the grain and apply just the right amount of pressure, while explaining the essential safety techniques.

With guidance at every stage, even complete beginners can enjoy the distinctive sensation of shaping wood using one of Japan’s most recognisable traditional woodworking tools.

Refining the Shape of Your Chopsticks

With each gentle pass of the plane, the straight edges of the wood gradually give way to the elegant, slender contours of a chopstick.

Pause occasionally to hold your work, noticing its thickness, balance and the way it rests between your fingers.

Continue shaping each piece until its proportions and feel are just right for you.

Working with the natural character of the wood, you will gradually create a pair of chopsticks that feels comfortable and distinctly your own.

Sanding and Polishing by Hand

Using several grades of sandpaper, carefully refine the surface of your chopsticks, moving gradually from coarser to finer finishes.

You may preserve the clean, defined lines of the wood for a more angular appearance, or gently soften the edges into smooth, rounded contours.

As you progress to finer grades, the surface becomes increasingly delicate and smooth, revealing an almost silky texture beneath your fingertips.

Enjoy the subtle transformation of the wood as you create a pair of chopsticks that feels beautifully balanced and comfortable to hold.

Finishing with Oil

To complete your chopsticks, carefully apply a premium finishing oil suitable for wooden utensils intended for contact with food.

The oil gently enriches the natural colour and grain of the wood, revealing its understated beauty while preserving its warmth and character.

Your finished chopsticks will be carefully wrapped for you to take home, together with a complimentary chopstick rest crafted using mizuhiki, the traditional Japanese art of decorative cord-knotting.

From choosing the wood and shaping it with a plane to smoothing its surface and applying the final finish, every stage reflects the care and attention of your own hands.

Take home a truly personal pair of chopsticks, together with the memories of your encounter with Japanese craftsmanship, and enjoy them as part of your everyday table for years to come.

Confirmation of Consent

Your Experience

Visitor Information

Experience Highlights

Yayoi Period (c. 10th Century BC – 3rd Century AD) – Sacred Offerings and the Origins of Chopsticks

The origins of chopsticks in Japan are traditionally traced back to the Yayoi period.

According to one theory, chopsticks were first used not for eating, but as ceremonial implements for presenting food offerings to the gods.

Their form differed considerably from the two separate sticks familiar today. They are believed to have been fashioned from a single piece of bamboo, bent into a shape resembling tongs or tweezers.

Chopsticks also appear in Japan’s ancient mythology. The Kojiki, one of the country’s oldest surviving chronicles, recounts a tale in which the deity Susanoo-no-Mikoto discovers chopsticks floating down a river.

These traditions suggest that chopsticks have long held a place not only in daily life, but also in Japan’s spiritual and cultural imagination.

Asuka Period (592–710) – The Introduction of Chopsticks as Eating Utensils

Chopsticks are believed to have become established as eating utensils in Japan during the Asuka period, approximately 1,400 years ago.

According to a traditional account, Ono no Imoko, an envoy to China’s Sui dynasty, introduced the custom of eating with chopsticks upon his return to Japan. Prince Shōtoku is then said to have adopted the practice for formal dining at the imperial court.

Bamboo chopsticks are thought to have been widely used during this period.

As Chinese-influenced dining customs took root, chopsticks gradually evolved from implements associated with ritual into familiar utensils for everyday meals.

Heian Period (794–1185) – The Refinement of Chopstick Culture and Specialised Uses

During the Heian period, chopsticks became increasingly established in Japanese dining culture, and merchants specialising in their production and sale are said to have appeared.

Different forms of chopsticks also developed to suit particular ingredients and culinary purposes.

Among these were manabashi, traditionally used for handling fish and poultry, and saibashi, associated with preparing vegetables and other foods.

The long cooking chopsticks still found in Japanese kitchens today reflect this enduring tradition of selecting utensils according to their purpose.

Kamakura Period (c. 1185–1333) – Changing Dining Customs and the Versatility of Chopsticks

During the Kamakura period, spoons gradually became less prominent in Japanese dining, while chopsticks grew increasingly established as the principal utensils used at meals.

Their usefulness extended far beyond simply picking up food.

With a single pair, it was possible to grasp, lift, separate, mix, hold and gently break apart ingredients, making chopsticks remarkably versatile.

These techniques developed alongside Japan’s distinctive dining customs, forming part of a culinary tradition that continues to the present day.

Edo Period (1603–1868) – The Development of Lacquered Chopsticks and Traditional Craftsmanship

During the Edo period, chopsticks flourished not only as practical everyday utensils, but also as objects of craftsmanship, embodying the skill and aesthetic sensibilities of Japanese artisans.

Lacquered chopsticks, known as nuribashi, became increasingly widespread. Made by applying layers of traditional Japanese lacquer, or urushi, to a wooden base, they brought together durability, functionality and refined beauty.

In Wajima, Ishikawa Prefecture, a region celebrated for its lacquerware, the craft of lacquered chopstick-making developed through the application of traditional techniques passed down through generations.

The natural character of the wood, the lustre of lacquer and the delicacy of decorative details all reveal the care and artistry bestowed upon even the most familiar objects.

A single pair of chopsticks can thus express something deeply characteristic of Japanese craftsmanship: a respect for natural materials, an appreciation of thoughtful design and the quiet beauty of objects made by hand.