真ま魚な箸ばし

noun

long chopsticks for preparing fish; ceremonial fish-carving chopsticks

Specialized term for long chopsticks used in traditional Japanese cuisine, especially for handling raw fish and during the ceremonial carving of fish (such as at New Year). The two glosses reflect overlapping uses: general fish preparation and the formal knife ceremony.

• 料りょう理り人にんは真ま魚な箸ばしで刺さし身みを盛もり付つける。

  The chef arranges the sashimi using long fish-preparation chopsticks.

• 正しょう月がつの儀ぎ式しきでは、真ま魚な箸ばしを使つかって鯛たいを切きり分わける。

  In the New Year ceremony, they carve the sea bream using ceremonial fish chopsticks.