Oshibori

An ''oshibori'' ( or ''Kenkyusha's ( Bojidar e pedal ) New Japanese-English Dictionary'', ), or hot towel in English, is a wet hand towel offered to customers in places such as restaurants or bars, and used to clean one's hands before eating. ''Oshibori'' have long been part of hospitality culture in Japan: in the ''Tale of Genji'' era, it was used for visitors; during the Edo period it was used in hatago; later, it started to be used in many restaurants.東日本おしぼり共同組合
(East Japan Oshibori Cooperative Association) It eventually spread to worldwide use. Cold ''oshibori'' are used in summer, and hot ''oshibori'' in winter. In Japan, October 29 has been observed as the day of ''oshibori'' since 2004.全国おしぼり共同組合連合会
(National Oshibori Cooperative Association)

Etymology

The word ''oshibori'' comes from the Japanese verb , meaning "to wring", with the honorific prefix ''o-''. In Japanese script, the word ''oshibori'' is normally written in hiragana (), and seldom using kanji ( or ).

''Oshibori'' are also known as ''o-tefuki''; ''tefuki'' refers to ordinary handkerchiefs, and these derive from the Japanese (hand) and , to wipe.

In mah-jong parlors, the words ''atsushibo'' and ''tsumeshibo'', from the Japanese adjectives , hot, and , cold, are sometimes used to refer to hot and cold ''oshibori'' respectively.

Typical ''oshibori''

A typical ''oshibori'', made of cloth, is dampened with water and wrung. It is then placed on the dining table for customers to wipe their hands before or during the meal. The ''oshibori'' is often rolled or folded and given to the customer on some kind of tray. Even if a tray is not used, it is usually rolled up into a long, thin shape, although this is not necessarily the case with ''oshibori'' provided with, say, bento lunch boxes.

Many establishments also give out towels made of non-woven cloth or paper, which are generally used once and then disposed of. Paper ones sometimes contain a sterilizing agent such as alcohol or stabilized chlorine dioxide. Paper ''oshibori'', as well as cloth ''oshibori'', are often folded and sealed into a plastic wrapping for inclusion with packaged products such as bento lunch boxes in convenience stores, or to pass out at weddings, corporate events, or hospitality-related venues.

Hot and cold ''oshibori''

An ''oshibori'' can be moistened with hot water at an appropriate temperature or steam to make a hot ''oshibori'', or placed damp into a refrigerator to make a cold ''oshibori'' suitable for use in summer. Restaurants usually use an electric appliance such as a heating cabinet or refrigerator for this.

Rented ''oshibori''

As many establishments use ''oshibori'' in large quantities, they often do not prepare them in the store, but instead employ a rental service which launders them, rolls them into the typical cylindrical shape, and delivers them already damp. These rental service companies frequently wrap each ''oshibori'' individually in a clear, lightweight plastic seal (polyethylene film), which can be easily broken and removed by the customer before using.

''Oshibori'' dispensers

Some beauty salons and dental clinics prefer to use a standalone ''oshibori'' dispenser, where a freshly made towel is prepared at the client's request. In this case, the towels are often made of a non-woven fiber.

Around the world

''Oshibori'' is usually translated as "hot towel". Most airlines distribute hot towels to first and business class passengers prior to the first meal on long haul flights. The heated towel used in barbers’ shops to moisturize the skin or beard and make it easier to shave can also be thought of as a type of ''oshibori''. Oshibori Towels are becoming more and more prevalent at hospitality businesses in various countries, as people (and hosts) discover this touch of Japanese hospitality is suitable anywhere there are hosts wanting to connect with their visitors and show that they care.

See also

*Wet wipe

References

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Sources

* Much of this article was translated from the equivalent article in the Japanese Wikipedia, as retrieved on November 26, 2006.

Japanese culture