Miya Company Tawashi Kamenoko Palm Brush
A staple in Japanese homes for over 100 years, traditional tawashi are made from tightly bound palm fibers and used for cleaning fruits and vegetables, plus pots and pans without damaging their surfaces. Each brush is carefully tied and finished by hand and comes with a metal drying hook. (This crafting method has remained unchanged since 1907, when Nishio Shouzaemon invented the product in Tokyo.) The bristles soften slightly when wet and can be easily rinsed off when you’re done cleaning. We appreciate the smaller size—not only is it easier to grip, but you can reach pesky nooks and crannies too. It’s tough on cooked-on food, but gentle enough to use on glass, enamel, nonstick, clay, cast-iron and carbon steel surfaces. It can also be used with just warm water to scrub natural clay cookware that generally should not be cleaned with soap (so the soap smell doesn’t get absorbed by the porous clay). We recommend using a wash basin and solid soap to create the best lather. Some discoloration of the dishwater is natural and will wash away cleanly.
[/description-break] Specifications [/title]Dimensions: 3 1/2" Long x 2 3/4" Wide x 1 1/2" Thick
Materials: Palm fibers, metal wire[/accordion] Care and Use [/title]Care: Rinse well after using. Air dry—hang from metal loop for best air circulation. Don’t let sit in a puddle between uses—metal wire can rust.[/accordions-break] This brush is great for scrubbing root veggies—like carrots, radishes and potatoes—and all sorts of pots and pans, including clay donabes, Turkish clay pot, tagines, cazuelas and more. It also works well on nonstick cookware and enamel. [/how-to-use-break]Rinse well after using. Air dry—hang from metal loop for best air circulation. Don’t let sit in a puddle between uses—metal wire can rust.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Miya Company Tawashi Kamenoko Palm Brush
Miya Company Tawashi Kamenoko Palm Brush
A staple in Japanese homes for over 100 years, traditional tawashi are made from tightly bound palm fibers and used for cleaning fruits and vegetables, plus pots and pans without damaging their surfaces. Each brush is carefully tied and finished by hand and comes with a metal drying hook. (This crafting method has remained unchanged since 1907, when Nishio Shouzaemon invented the product in Tokyo.) The bristles soften slightly when wet and can be easily rinsed off when you’re done cleaning. We appreciate the smaller size—not only is it easier to grip, but you can reach pesky nooks and crannies too. It’s tough on cooked-on food, but gentle enough to use on glass, enamel, nonstick, clay, cast-iron and carbon steel surfaces. It can also be used with just warm water to scrub natural clay cookware that generally should not be cleaned with soap (so the soap smell doesn’t get absorbed by the porous clay). We recommend using a wash basin and solid soap to create the best lather. Some discoloration of the dishwater is natural and will wash away cleanly.
[/description-break] Specifications [/title]Dimensions: 3 1/2" Long x 2 3/4" Wide x 1 1/2" Thick
Materials: Palm fibers, metal wire[/accordion] Care and Use [/title]Care: Rinse well after using. Air dry—hang from metal loop for best air circulation. Don’t let sit in a puddle between uses—metal wire can rust.[/accordions-break] This brush is great for scrubbing root veggies—like carrots, radishes and potatoes—and all sorts of pots and pans, including clay donabes, Turkish clay pot, tagines, cazuelas and more. It also works well on nonstick cookware and enamel. [/how-to-use-break]Rinse well after using. Air dry—hang from metal loop for best air circulation. Don’t let sit in a puddle between uses—metal wire can rust.
Original: $16.00
-65%$16.00
$5.60Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A staple in Japanese homes for over 100 years, traditional tawashi are made from tightly bound palm fibers and used for cleaning fruits and vegetables, plus pots and pans without damaging their surfaces. Each brush is carefully tied and finished by hand and comes with a metal drying hook. (This crafting method has remained unchanged since 1907, when Nishio Shouzaemon invented the product in Tokyo.) The bristles soften slightly when wet and can be easily rinsed off when you’re done cleaning. We appreciate the smaller size—not only is it easier to grip, but you can reach pesky nooks and crannies too. It’s tough on cooked-on food, but gentle enough to use on glass, enamel, nonstick, clay, cast-iron and carbon steel surfaces. It can also be used with just warm water to scrub natural clay cookware that generally should not be cleaned with soap (so the soap smell doesn’t get absorbed by the porous clay). We recommend using a wash basin and solid soap to create the best lather. Some discoloration of the dishwater is natural and will wash away cleanly.
[/description-break] Specifications [/title]Dimensions: 3 1/2" Long x 2 3/4" Wide x 1 1/2" Thick
Materials: Palm fibers, metal wire[/accordion] Care and Use [/title]Care: Rinse well after using. Air dry—hang from metal loop for best air circulation. Don’t let sit in a puddle between uses—metal wire can rust.[/accordions-break] This brush is great for scrubbing root veggies—like carrots, radishes and potatoes—and all sorts of pots and pans, including clay donabes, Turkish clay pot, tagines, cazuelas and more. It also works well on nonstick cookware and enamel. [/how-to-use-break]Rinse well after using. Air dry—hang from metal loop for best air circulation. Don’t let sit in a puddle between uses—metal wire can rust.
