ABOUT OSHIBORI

History of OSHIBORI
History of OSHIBORI go back to Edo Era of Japan more than 200 years ago. 宿屋Yadoya (Hotel) started to give Wet towel to customers as refreshment.
In Japan, OSHIBORI is very common service at different occasions not only at restaurant but also café, bar, hotel reception, sports gym, golf club, car dealer, property showroom. Nowadays, Business class in certain airlines serve OSHIBORI too.

OSHIBORI 200 years ago

OSHIBORI at Sushi restaurant

OSHIBORI at hotel reception

OSHIBORI is not just a Wet Towel
In Japan, hygiene level of OSHIBORI is strictly controlled by Local health department under Ministry of Health, Labour, and Welfare of Japan. Any of companies who serve OSHIBORI need to clear the standard. The reason is that the occurrence of food poisoning must be prevented because OSHIBORI is used for wiping hands and mouth.

- Key criteria of Japan OSHIBORI hygiene standard -

Zero colon bacillus detected
Zero staphylococcal detected
Unharmful bacteria less than 100,000
Remaining chlorine 250ppm or more

It is not easy to comply this standard by self wash, so almost all Japanese restaurants use OSHIBORI in film package which is supplied by specialized OSHIBORI supplier.
We as a specialized OSHIBORI supplier follow all the specified process and supply OSHIBORI which comply with the hygiene standard of Japan.

OSHIBORI at Yakiniku restaurant

Hygiene Mark of Japan

Benefits for restaurant/shop
The dirt of OSHIBORI is much heavier than the one of normal clothes because it is used to wipe hands and mouth repeatedly during meal. Besides, exposed wet towel get bacteria/mold easily and they grow rapidly. These are the reasons that it is difficult for restaurants/shop to serve clean wet towel by their in-house wash.
Whereas, our OSHIBORI is washed, sterilized, and packed in film. It means that inside of OSHIBORI is completely clean and the film package is maintaining its cleanness as well as wetness. This will enable OSHIBORI to be hygiene about 1 week. We supply new OSHIBORI twice a week, so customers can always use fresh OSHIBORI.
Additionally, OSHIBORI service will release restaurant staff from washing and rolling towel every day and they can spend more time for other work/services.

- Key points on hygiene control -

Complete removal of dirt
Sterilization (Kill bacteria)
Keep OSHIBORI sterilized and wet in the film

OSHIBORI at Bar

OSHIBORI at Fine dining

Compared to Wet Tissue
Wet tissue contain perfume which may disturb the taste of food. Normally, wet tissue is usable only 1 or 2 times to wipe hands at the beginning of the meal or the end of the meal.
Whereas, OSHIBORI is to be used from the beginning to the end of meal. It will keep your hands clean all the time during the meal.

Environmentally Friendly
OSHIBORI is 100% made of cotton, whereas wet tissue contain polyethylene which is plastic. Also, OSHIBORI is REUSE product, so it is utilizing our natural resources utmost.
Besides, the usage of plastic for package is about 1/4 of wet-tissue since the film is very thin just to maintain its wetness and cleanness in a week.

OSHIBORI at airline

REUSE REDUCE RECYCLE

FAQ More about OSHIBORI

Q. OSHIBORI should be kept in warmer or chiller? Hot OSHIBORI or Cold OSHIBORI which is better?
A. In Japan, most of restaurants serve Hot OSHIBORI by keeping them in warmer. They sometimes serve chilled OSHIBORI in summer time. When it comes to Malaysia, we still think it is better to serve Hot OSHIBORI, especially at traditional Japanese restaurant. But, at other type of restaurant/shop, it is up to them. Malaysia is tropical country, so customers may prefer chilled OSHIBORI.

Q. Film OSHIBORI can be kept in warmer?
A. Yes the film is durable in warmer.

Q. Can I open film and keep exposed OSHIBORI in warmer?
A. The ideal handling is to keep film OSHIBORI in warmer, then you can open the film just before serving to customers. This way will maintain its wetness and cleanness. In case you need to open film earlier to prepare for the peak time, you can open the film only for the use of the day. If the exposed OSHIBORI is kept in warmer too long, moisture and the effect of sterilization will go off.

Q. Should I keep OSHIBORI in chiller for storage?
A. Not necessary. Our OSHIBORI can maintain its quality for 1 week at normal room temp condition. You can put in chiller only for the use of the day. If you keep all of OSHIBORI stock in chiller, it will take up too much space.

Q. Should I buy mini refrigerator to keep OSHIBORI in case we serve chilled one?
A. Yes it is ideal. If your serving volume is big, setting mini refrigerator only for OSHIBORI is more convenient and hygiene. If your shop have limited space and the volume is not so big, you can keep them in drink chiller. Please make sure not to keep OSHIBORI with other food, its smell transfer into OSHIBORI.

Q. We are from golf club and want to present (give) OSHIBORI to golfers. Can we buy OSHIBORI in film?
A. Yes we can sell OSHIBORI in film in case you do not want to return.

Q. Why is OSHIBORI so common in Japan but we do not see so much in other countries?
A. One of the reasons is that the climate of Japan is very humid, so people like OSHIBORI to wipe their hands or face. But, this logic can apply to other tropical countries too.
The real reason is more at supplier side, we believe. In Japan, 200 OSHIBORI suppliers exist and government make strict hygiene control , so people in Japan could have enjoyed clean OSHIBORI for many years. In other countries, there should be demand for wet towel, but most of them wash by themselves without sterilization. At the end, the people who experience the bad smell have the negative image about wet towel. Then, the wet towel culture did not develop as much as the one in Japan.

OSHIBORI at Car Dealer

OSHIBORI at golf course