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.
The chef arranges the sashimi using long fish-preparation chopsticks.
In the New Year ceremony, they carve the sea bream using ceremonial fish chopsticks.
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.