This paper re-examines similarities and differences between a variety of eating utensils from southern Korea and western Japan dating from the third to seventh century AD. They correspond to the Three Kingdoms period, the Unified Silla period (Korea) and the Kofun to Nara period (Japan). Previous studies have stressed that the style of the Korean utensils influenced that of the Japanese. This is based on changes in pottery production techniques, diffusion of the steaming cooking method and the introduction of kitchen furnaces in dwelling pits. Significant amounts of well-preserved wooden eating utensils have recently been excavated from waterlogged sites in both countries: thus enabling a comparative study. As a result, it is suggested that although there are striking similarities significant differences exist, represented by the exclusive distribution of compartmentalised containers (Jeolpan) from Korea and rounded containers (magemono) from Japan. To better understand ancient cuisine culture in both regions requires a close analysis of not only the pottery or the food preparing features, but also the wooden utensils.