Japanese Tawashi: What It Is and Why People Still Use It

Kamenoko tawashi literally means “baby turtle tawashi.”
The oval shape was said to resemble a small turtle.

A tawashi is a traditional Japanese scrubbing brush
used for cleaning cookware, vegetables, and kitchen tools.

The oval-shaped Kamenoko tawashi
was invented in 1907 by Nishio Shoten in Tokyo,
and is still widely used today.

In many Western kitchens, cleaning is usually done with:

A tawashi is different.

Many are made from natural plant fibers such as palm or shuro.

The firm fibers help remove residue,
and the brush dries quickly after use.

Types of tawashi

Kamenoko Tawashi and Karukaya Tawashi

Different materials give tawashi different qualities.

Pots and pans are often washed
with just water and a tawashi.

Tawashi are used not only for pots and pans,
but also for washing root vegetables
such as burdock and potatoes.

A tawashi is perfect for cleaning
soil-covered vegetables like burdock root.

I keep a standard Kamenoko tawashi
and a karukaya brush for my cast iron pan.

I chose these because they are simple,
durable, and easy to use every day.

This is the karukaya brush I use for my cast iron pan.
→ See the karukaya tawashi I use

This is the palm tawashi I use most often.
→ See the palm tawashi I use

A donut-shaped version is also available.
→ See a donut-shaped tawashi

Even after kitchen use,
a tawashi is rarely thrown away.

It can be reused for cleaning sinks, drains,
stove grates, shoes,
or even outdoor surfaces.

Because it is durable and versatile,
it remains a practical tool
in many Japanese homes.

A simple tool
that continues to be used in everyday life.

Over time, it has become a small, familiar tool in my kitchen.