Lee, MinJung (2009). Step by Step Cooking Korean: Delightful Ideas for Everyday Meals (Newed.). Singapore: Marshall Cavendish. p.9. ISBN 978-981-261-799-6. Although there are some similarities with China, they still have some differences, some other common Vietnamese taboos are: Kaufman, Cathy K. (Spring–Fall 2016). "Cooks, Knife-Wielders, and Their Audiences". P-e-r-f-o-r-m-a-n-c-e. 3 (1–2). Suryadinata, Leo (1 January 1997). Ethnic Chinese as Southeast Asians. Institute of Southeast Asian Studies. ISBN 9789813055506– via Google Books.

Scott, Mary (2012). "Chinese Food". In George J. Leonard (ed.). The Asian Pacific American Heritage: A Companion to Literature and Arts. Routledge. ISBN 9781135580179. In the past, materials for sujeo varied with social class: Sujeo used in the court were made with gold, silver, or cloisonné, while commoners used brass or wooden sujeo. Today, sujeo is usually made with stainless steel, although bangjja is also popular in more traditional settings. Shimbo, Hiroko (2000). The Japanese Kitchen. Boston, MA: Harvard Common Press. p.15. ISBN 1-55832-177-2. Endymion Wilkinson, Chinese History: A Manual (Cambridge, MA: Harvard University Press, Rev. and enl., 2000), 647 citing Yun Liu, Renxiang Wang, Qin Mu, 木芹. 刘云. 王仁湘 刘云 Zhongguo Zhu Wen Hua Da Guan 中国箸文化大观 (Beijing: Kexue chubanshe, 1996).

To maintain the wood, gentle hand-washing will be the best way to preserve the finish. "The more delicate [the material], the more you want to hand-wash them, as wood and heat don't like each other," says Lee. The manufacturer also cautions against letting them sit in water and advises that you air-dry them after washing.

Material: A large variety of materials is available, including bamboo, wood, plastic, metal, bone, jade, porcelain, and ivory. a b 山内知子; 小出あつみ; 山本淳子; 大羽和子 (2010). "食育の観点からみた箸の持ち方と食事マナー". 日本調理科学会誌. 情報知識学会. 43 (4): 260–264. doi: 10.11402/cookeryscience.43.260.Access Asia: Primary Speaking and Learning Units. Carlton, Vic.: Curriculum Corporation. 1996. p.80. ISBN 978-1-86366-345-8. Wilkinson, Endymion (2000). Chinese history: A manual. Cambridge: Harvard University. p.647. ISBN 978-0-674-00249-4. H.T. Huang (Huang Xingzong). Fermentations and Food Science. Part 5 of Biology and Biological Technology, Volume 6 of Joseph Needham, ed., Science and Civilisation in China, (Cambridge: Cambridge University Press, 2000 ISBN 0-521-65270-7), p. 104

My-Hashi My-Heart これからはワらない、もったいないキャンペーン_活動主旨". Archived from the original on 20 April 2009 . Retrieved 21 April 2010. Hayes, Dayle; Laudan, Rachel (2009). Food and Nutrition. New York: Marshall Cavendish Reference. p.1043. ISBN 978-0-7614-7827-0. Pettid, Michael J. (2008). Korean cuisine: an illustrated history. China: Reaktion Books Ltd. pp.154–159. ISBN 978-1-86189-348-2. The Ultimate Guide to Customs and Etiquette in Vietnam". Vietnam Visa. Archived from the original on 2021-01-03 . Retrieved 2020-01-03. a b Tokyo YWCA World Fellowship Committee (1955). Japanese Etiquette: An Introduction. Tuttle Publishing. p.154. ISBN 9780804802901.As long as they are marked "food-safe," then yes. Fiberglass is durable, and it stands up to higher temperatures than melamine and other plastics. It can go in the dishwasher, but it is heavier than other materials. a b c Vardaman, James; Sasaki Vardaman, Michiko (2011). Japanese Etiquette Today: A Guide to Business & Social Customs. Tuttle Publishing. pp.68–69. ISBN 9781462902392.