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.
料理人は真魚箸で刺身を盛り付ける。
The chef arranges the sashimi using long fish-preparation chopsticks.
正月の儀式では、真魚箸を使って鯛を切り分
In the New Year ceremony, they carve the sea bream using ceremonial fish chopsticks.
Serving chopsticks used to transfer food from a shared plate; not specialized for fish preparation.
Compound of 真魚 (mana, 'edible fish') and 箸 (hashi, 'chopsticks'). The exact historical origin is uncertain, but the term is associated with traditional Japanese culinary practices.