To wash, brush, and scrub : tawashi are organic all purpose tools Vegetables: wash your vegetables with the tawashi so that you do not remove all of the nutrition from the peel of your vegetables Kitchen tools : essential item for Japanese chefs who use it for cleaning vegetables and washing wooden cutting boards, kitchenware, and dishes For non oily dishes, you can easily clean without using dish soap Kamenoko invented the tawashi brush shape and in 1907 and is an Eco scrub brush that is an essential in the Japanese kitchen Most people who try them once, cannot imagine a kitchen without them We usually keep at least two tawashi. One for vegetables because most of the nutrition is in the peel and with a quick scrub you can keep the nutrition. Tawashi removes the dirt for most root vegetables like carrots, beetroot, potato, etc. The other one we keep is for washing pots, kitchen and tableware, as well as many other items in the home. To learn more about Tawashi types, please continue reading: There is 3 kinds of materials and the difference lies in the hardness. For example when vegetables will be washed, there are 3 types of materials: Palm TAWASHI = Scrub off When you want to completely peel skin of a vegetable (example : carrot, potato, etc), the strong “Coconut Husk PALM” type is recommended. With the moderate hardness of fibre’s head, the palm material’s strong point in washing is to scraping out dirt.