HARIO Glass Food Storage Container
Heat-resistant glass made in Japan.
Simple, durable, and easy to use in everyday food storage.

In my refrigerator, I like being able to see what’s inside at a glance.

Why I Chose Glass

I didn’t replace my plastic containers all at once.

Nothing was broken.
Nothing felt urgent.

But over time, I started thinking about the materials I use every day.

Because I use them for food,
I wanted something I could trust a little more.

Glass felt like a more intentional choice.

This container from HARIO
was one of the first I started using.

HARIO produces its own heat-resistant glass in Japan,
using natural minerals and avoiding heavy metals.

That level of attention to safety mattered to me.

At the same time, it’s easy to find and reasonably priced.

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What Makes It Good

• You can see what’s inside at a glance,
  which helps reduce small food waste
• Works in the microwave, freezer, and dishwasher
• Can be placed directly on the table
  without feeling out of place

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Things to Keep in Mind

• The lid isn’t fully airtight
• The lid should not go in the microwave
• Leave space when freezing liquids

Small things, but worth knowing.

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Closing

It’s not a dramatic change.

Just glass instead of plastic.

But when something touches your food every day,
small decisions begin to matter.

This is one of mine.

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

What is a tawashi?

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.

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How it differs from Western scrubbers

In many Western kitchens, cleaning is usually done with:

• sponges
• plastic scrub brushes
• nylon scouring pads

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.

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Types of tawashi

Kamenoko Tawashi and Karukaya Tawashi

Different materials give tawashi different qualities.

• Palm (coconut fiber)
  Firm and commonly used for scrubbing
• Shuro (palm bark fiber)
  Strong yet flexible
• Sisal
  Softer fibers, sometimes used as body brushes
• Karukaya
  A slim brush often used for cast iron cookware

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How tawashi are used in the kitchen

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

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Why people still use 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.

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Closing

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

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

Cast iron pans are often thought to be difficult to maintain.
In reality, their care is quite simple once you understand a few basic routines.

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Point 1: Transfer the food once it’s done

Once the food is ready,
I usually transfer it to a plate or container.

Leaving food in the pan for too long
can make it more prone to rust,
especially when the dish contains acid or salt.

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Point 2: Wash the pan with water and a brush

Washing the pan with water and a natural fiber brush.

Cast iron pans are generally washed without detergent.

This helps the surface gradually build
its natural oil layer over time.

Instead of a sponge,
a scrubbing brush or a traditional tawashi works better for removing residue.

I use a natural fiber brush called a
Karkaya brush.

If food is stuck to the pan,
add some water and bring it to a boil.
Let it sit for a moment,
and the residue will loosen.

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Point 3: Dry the pan thoroughly

After washing,
wipe away the moisture with a paper towel
or place the pan over heat
to evaporate any remaining water.

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Point 4: Apply oil when necessary

Because the pan is washed without detergent,
oil gradually settles into the surface over time.

For this reason,
there is no need to apply oil after every use.

However, if the pan will not be used for a long period,
apply a thin layer of oil before storing
to help prevent rust.

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Point 5: Burn off stubborn residue

If stubborn residue remains
even after scrubbing with a natural brush,
place the pan on the stove and heat it
for about 10 minutes.

Use moderate heat
so the pan does not smoke excessively.

This burns off the stuck residue.

After letting the pan cool slightly,
scrub it with a copper or stainless steel scrubber.

Since the protective layer may have been removed,
dry the pan thoroughly
and apply a thin coat of oil afterward.

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Closing

Over time,
these small routines simply become part of cooking.

The pan slowly builds its surface,
and before long,
it becomes a tool you reach for without thinking.

Quiet, simple cookware
meant to stay in the kitchen for years.

If you’re curious about the pan I use,
you can read my full review here.
→ Read the full review

If you’re interested,
you can see the exact pan I use here.
→ See the exact pan

When Food Sticks

One of the most common concerns with cast iron
is sticking — especially with eggs.

In most cases,
it isn’t the pan.
It’s the heat.

Cast iron needs to be fully preheated
before adding oil.

I heat the pan until it is properly hot —
sometimes just before it begins to smoke —
then lower the heat slightly
and add the oil.

Once the oil is heated,
I add the egg.

When the pan is ready,
the egg releases easily.

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No Sticking — Just Proper Heat and Enough Oil

Because protein tends to stick more easily,
I sometimes add a little more oil —
especially when the pan is still relatively new.

If something does stick,
add a small splash of water,
cover with a lid,
and let the steam help release it.

If needed,
turn off the heat and wait.

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Before First Use: Initial Seasoning

For a new pan,
initial seasoning is important.

Most manufacturers recommend filling the pan
with oil to about one-third of its depth.

I usually use a little less —
about one-quarter —
as long as the surface is fully coated.

Heat the oil for about five minutes,
then let it cool slightly
before removing the excess.

It doesn’t have to be perfect.
What matters is building layers over time.

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Closing

Cast iron isn’t difficult.
It simply requires proper heat and a bit of patience.

Once you understand that,
it becomes easy to use.

If you’re curious about the pan I use,
you can read my full review here.
→ Read the full review

If you’re interested,
you can see the exact pan I use here.
→ See the exact pan

A traditional brush used in everyday Japanese kitchens.

This small, quiet tool
has long been used in Japanese kitchens.

Made from natural plant fibers,
it’s especially suited for cleaning cast iron.

Nothing fancy.
Just something that works.

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What is a Karukaya brush?

A karukaya brush is made from the roots of a grass plant
and shaped into a slim, stick-like scrubber.

Because the fibers don’t absorb oil,
it removes residue without stripping the seasoning too aggressively.

It also dries quickly after use,
making it clean and easy to handle.

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Made for everyday use

As the brush wears down,
the binding can be removed
so it can be used for longer.

Two sizes are available,
both comfortable to hold
even for smaller hands.

The fibers are firm,
so gentle pressure is enough.

Often paired with cast iron pans
such as River Light.

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Key details

Made in Japan
100% natural plant fibers
Dries quickly after use
Slim shape keeps hands clean

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CTA

If you care for cast iron regularly,
a simple brush like this makes a difference.

This is the one I use in my own kitchen.

Made for everyday cooking in real kitchens.

A Japanese iron frying pan
designed to be durable, practical, and easy to maintain.

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Why I Chose It

For a long time, I used non-stick pans.
They were easy and required little attention.

But over time,
I began thinking more about what I use every day —
especially something that comes into direct contact with food.

I wanted something more reliable
and made to last.

That’s why I chose River Light’s KIWAME series.

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What Makes It Different

The pan is treated with a special heat process
that makes it resistant to rust,
without using any anti-rust coatings.

Unlike many traditional iron pans,
there’s no need for initial seasoning.

With regular use,
oil gradually settles into the surface,
making it easier to use over time.

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Cooking Experience

What convinced me most
was how the food turns out.

Vegetables brown more deeply,
and chicken develops a crisp surface
while staying juicy inside.

Even something as simple as a fried egg
comes out cleanly, without sticking,
once the pan is properly heated.

Slid right off

How It Feels to Use

It’s not as effortless as a non-stick pan.

It requires a bit of attention —
heating it properly
and learning its rhythm.

But once you get used to it,
that small effort becomes part of everyday cooking,
and the pan becomes something you trust.

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Practical Details

• Wooden handle stays comfortable and doesn’t heat easily
• Works with both gas and induction stoves
• Replacement parts are available
• Designed to be used long-term, not replaced

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Closing

Not flashy.
Not effortless.

Just something I choose
because I trust it in my kitchen.

Read: A cast iron pan used in Japanese kitchens

See: RIVER LIGHT iron frying pan

Vegetables, eggs, chicken, simple stir-fries —
a cast iron pan is often what I reach for
when cooking without thinking too much.

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A cast iron pan (or skillet)
handles and retains heat well.

Even after adding ingredients,
the pan stays hot,
so food browns evenly.

Vegetables stay crisp,
eggs stay tender,
and chicken develops a crisp surface
while staying juicy inside.

This difference is especially noticeable
in simple dishes.

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Cooking with cast iron
takes a little getting used to.

If the pan isn’t heated properly,
food can stick —
especially eggs.

If you’re curious why this happens,
I explain it in more detail here:

→ Why Food Sticks to Cast Iron — and How to Prevent It

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With regular use,
a natural layer of oil develops on the surface,
making it easier to cook with over time.

If food sticks,
wash the pan with water
and scrub it with a tawashi.

Just water and a karkaya brush — nothing else.

Cast iron pans have no chemical coatings,
so there’s nothing to wear off.

Unlike non-stick cookware,
they rarely need replacing.

It’s something you keep.

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Among the cast iron pans I’ve used,
the one I reach for most often
is made by River Light in Japan.

It’s from the Kiwame series,
designed to be rust-resistant
and easy to maintain.

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You can read my full review here:
→ River Light iron frying pan

→View the River Light iron frying pan on Amazon.