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A tenugui is a traditional Japanese decorative towel made from a thin and light cotton. It dates back to the Heian period or earlier. By the Edo period, tenugui became what they are today; about 35 by 90 centimetres (14 by 35 in) in size, plain woven, and almost always dyed with plain color or some pattern.
Deba bōchō: kitchen carver for meat and fish; Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers; Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna; Santoku: general purpose knife influenced by European styles; Udon kiri and soba kiri: knife to make udon ...
Ryobiraki tansu being carried by hired porters. Woodblock print, Utagawa Toyokuni, 1807. Tansu were rarely used as stationary furniture. Consistent with traditional Japanese interior design, which featured a number of movable partitions, allowing for the creation of larger and smaller rooms within the home, tansu would need to be easily portable, and were not visible in the home except at ...
Oshibori, also known as a wet towel, is a small white hand towel that has been soaked in clean water and wrung out to leave it damp. In Japan, it is served in most dining places folded and rolled up. [32] Either a hot or cold towel is served depending on the season.
An oshibori (おしぼり or お絞り [1]), or hot towel in English, is a wet hand towel offered to customers in places such as restaurants or bars, and used to clean one's hands before eating. Oshibori have long been part of hospitality culture in Japan : in the Tale of Genji era, it was used for visitors; during the Edo period it was used in ...
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