How often do you change the kitchen sponges? Once a month? Or every three months?
This blog introduces "Kamenoko tawashi" that can remove persistent stains without easily getting damaged and result in longer life of kitchen sponges. Let's take a look and see what is so special about this cleaning tool.
What is tawashi?
Tawashi is a Japanese brush made of plant fiber and mainly used to scrub pots. Kamenoko is the especially famous brand and their tawashi has been used for over 100 years. Also, Kamenoko tawashi is considered as one of the three greatest inventions in Japan, together with a two-way socket invented by Konosuke Matsushita and tabi socks with rubber sole made by Shojiro Ishibashi.
There are several types of tawashi from the ones made of different materials to the ones in different price range. Kamenoko tawashi stands out with its exceptional durability and convenience. While the ordinary tawashi becomes useless because the fiber would soften after three months of use, Kamenoko tawashi wouldn't be damaged at all after six months. It has not only good cost performance but also great effectiveness of cleaning due to its strength and density of the fiber.
You can use it to scrub especially cast-iron pots ans also wash root vegetables before cook.
Why do professional chefs use Kamenoko tawashi?
Although Kamenoko tawashi can be comparatively more expensive than other common tawashi, it's been seen in every kitchen in Japan from home to professional scene for over 100 years. As I mentioned so far, it has great cost performance and cleaning effectiveness but there are other merits to use it.
Less prone to give scuff to plateware
One of the series of Kamenoko tawashi is made of trachycarpus fiber. Trachycarpus is a kind of palms and this fiber is softer than the one from general palm trees. Therefore, Kamenoko tawashi is less subject to give scuff to dishes or pots you wash with it.
This characteristic makes it suitable especially to wash things that show scuff on their surface, such as coated frying pans or gas stove grates. Also, Japanese chefs often use it to wash wooden cutting boards as they easily get scratched.
Less fallen fibers
When you use cheaper tawashi, you would realize that there are a lot of fallen fibers in the sink and cannot help cleaning it. On the other hand, Kamenoko tawashi has less fallen fibers and higher durability. This is because methods of manufacturing tawashi are different.
Most parts of manufacturing process of Kamenoko tawashi are done by veteran artisans' hand work. Hence it has the higher quality than factory produced OEM, in addition, this quality contributes to the advantage of Kamenoko tawashi.
It is said that cooking starts from cleaning. Once you experience how supportive and convenient Kamenoko tawashi is, your cleaning and cooking should be upgraded. It must be a great supporting item in the kitchen and make your life drastically easier.