Why do professional chefs use Kamenoko tawashi?Īlthough 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. You can use it to scrub especially cast-iron pots ans also wash root vegetables before cook. It has not only good cost performance but also great effectiveness of cleaning due to its strength and density of the fiber. 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. Kamenoko tawashi stands out with its exceptional durability and convenience. There are several types of tawashi from the ones made of different materials to the ones in different price range. 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. Kamenoko is the especially famous brand and their tawashi has been used for over 100 years. Tawashi is a Japanese brush made of plant fiber and mainly used to scrub pots. Let's take a look and see what is so special about this cleaning tool. This blog introduces "Kamenoko tawashi" that can remove persistent stains without easily getting damaged and result in longer life of kitchen sponges. Any crusty bits that get caught in the scrubber's bristles easily dislodge under running water, so no need to worry about it getting gross over time.How often do you change the kitchen sponges? Once a month? Or every three months? And on top of all that, it’s shaped like a little turtle! (“Kame” means turtle in Japanese.) Though I will always love the Ringer, these days I find myself reaching for the Kamenoko whenever I wash my cast iron skillet. The stiff bristles are also great for scrubbing vegetables like carrots and radishes. Hardened mac-and-cheese bits, burnt crusties, gloppy oatmeal bits, scrambled egg dregs, grease-they’re all no match for the Kamenoko Tawashi. I use the small, 4.5" version because I like the way it fits in my hand. Seven dollars will buy you the first and last one you’ll ever need. The tiny metal loop at the top can be used to hang it from a hook when not in use. It’s made of durable, waterproof palm fibers that are way tougher than the rough side of a kitchen sponge, but gentle enough that you don’t have to worry about it scratching up your Dutch oven. This Japanese brush is more or less exactly the same as when it was first introduced to Japanese households more than 100 years ago. What ends up happening is I will use the same sponge for weeks at a time (ew) until enough large soggy pieces have flaked off, and I feel terrible about myself and all my choices the whole time.Īfter getting my hands on a Kamenoko Tawashi scrubber, I’d be cool if a gross sponge never crossed my kitchen again. I tell myself this even though I keep a 10-pack of replacement sponges in the cabinet directly under the sink at all times. It’s the same logic I invoke to ignore similarly mundane tasks like cleaning the sink (ha) or flossing (double-ha). Replacing the kitchen sponge when it gets gross and crusted over with bits of old food is a stupidly simple task, and yet I somehow always convince myself I “don’t have time” to do it.
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