Comments on: ReCPY: Important Kitchen Items From Japan

By: Yamahomo

Yamahomo — Wed, 25 Jan 2012 19:23:11 +0000

Caroline, i don’t know where you live, but any Japanese grocery store in NYC carries various sizes.

By: Caroline R Bain

Caroline R Bain — Wed, 25 Jan 2012 17:58:15 +0000

Can you buy the Saran Wrap in America? Mine all came from Japan. I also have a med. suze one that is 50mx22cm. Would love to get more.

By: sakura

sakura — Wed, 14 Jul 2010 10:54:51 +0000

I totally agree about the saran wrap. English cling film is so crap, I can’t even cut a piece without messing up.

By: kayoko

kayoko — Tue, 13 Jul 2010 18:22:37 +0000

hello Sasa-chan! thanks for stopping in- your blog is awesome!

i need to get this bar-keeper’s friend. the bottom of my red pot is still totally charred from when i made chutney, and i have not been able to get it off. ugh.

saran wrap for restaurant-use is very good quality, i must say. they’re these huge giant spools, but i think they’re def the best.

By: Yamahomo

Yamahomo — Mon, 12 Jul 2010 18:55:52 +0000

Though I love my sponge, I always cut the lacey part when I wash knives.. I am happily content with this one since major cleaning is done by a powerful dishwasher. But if I have to manually wash tough stains, I use bar keeper’s friend. That shit is amazing, especially on All Clad and Le Creuset!

By: Sasa

Sasa — Mon, 12 Jul 2010 18:23:26 +0000

Hear you on the sponges, I miss them now that I live in Austria and they only have those dumb yellow and green ones.

By: yoko

yoko — Mon, 12 Jul 2010 17:31:00 +0000

Yamohomo – Totally agree about the saran wrap. I noticed it’s thick but doesn’t loose any clinginess at all. In fact, it seems to cling to the right things (the bowl and not to itself).
As far as the sponges go – yes, they are great for gentle cleaning – which is fine for Japanese cooking where there is seldom any tough cleaning (no ovens, no dairy and thick fats), but I would find myself going through a lot of these in Tokyo when I would make something that wasn’t Japanese – i.e. cheese related or Chinese-related. For those tougher jobs, I do think you need that scour layer that you find on American sponges.