12 Japanese Household Items You Should Buy Once and Keep Forever

Comments · 136

• TH

  @TheMottainaiWay · 1 month ago · pinned

  Nobody Cleans on Saturday in Japan — 10 Things They Clean Every Single Day Instead: <a href="https://www.youtube.com/watch?v=XjEyGwDJTCI">https://www.youtube.com/watch?v=XjEyGwDJTCI</a>

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• SW

  @sweeny1979 · 2 weeks ago

  12 Japanese household things you cannot buy because they are insanely expensive.

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• RA

  @raywells2858 · 1 month ago

  i lived in Japan for 15 years while stationed in the military and married a Japanese woman. &nbsp;This video rings very true to me as I have seen all of these things and these days I am trying to get back to that place in life. &nbsp;At first living in Japan seemed odd to me but after a while it made perfect sense. &nbsp;Life there is simplistic, minimalistic but very rich indeed! &nbsp;Sometime quality beats quantity 8 days a week! &nbsp;You dont need a house with every gadget under the sun, just a few good quality ones and your set for life and dont need much space.

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• MK

  @mk-world-better · 1 month ago

  Here&apos;s another one: &nbsp;The tawashi scrubbing brush, made from natural fibers like hemp palm or coconut coir. &nbsp;These last a lifetime, are gentle on cookware, and eliminate the use of plastic.

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• SD

  @sdoitla1431 · 1 month ago

  I have a philosophy that I tend to live by...It&apos;s ALWAYS cheaper to buy the best quality you can afford, even if it&apos;s a financial stretch than it is to by the item twice. This almost always works out in my favor. If I need a tool I don&apos;t have for a project I&apos;m building, I look at the rental cost and then the purchase price of a new one. If the rental price is 1/3 or more of the purchase price, I&apos;ll buy the tool. This takes the time pressure off of the project and cuts out another trip for the rental return. I usually keep the purchased tool for up to a year and if I never use it again I sell it. In almost every case where I have done this I&apos;ve at least broken even.

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• SE

  @sesmallor · 8 days ago

  1. Kitchen Knifes.<br>2. A whetstone (to sharpen your knifes).<br>3. Soft wood cutting board.<br>4. Clay pot (iga donabe)<br>5. Iron kettle (tetsubin)<br>6. Lacquer Bowl (urushi)<br>7. Chopsticks<br>8. Bento box (magewappa cedar bento)<br>9. A wrapping cloth (Furoshiki)<br>10. Broom (Hand-Tied Hokli Broom)<br>11. Futon<br>12. The room

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• VA

  @VansenandWellsCo · 2 days ago

  Thank you for this! It was extremely enlightening. Have been trying to move from all the Teflon coated junk back to iron and never thought about the rest of the kitchenware, or the house for that matter. Will definitely look into more reusable goods.

• YO

  @yokosomike · 1 month ago

  I have most of these and have used them for over twenty years. I take my three knives to a knife shop once a year to be sharpened by a professional in Nihonbashi Tokyo. I do like to live with less clutter and with items of high quality around me. I also have three cups that I mostly use that are “lifers” … my matcha tea cup, my green tea cup and my hand blown class cup that serves beer and the occasional Japanese whisky. Domo arigato.!

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• GL

  @glenn2595 · 1 month ago

  Yes, &nbsp;about 40 years ago, when I moved out of parents house, I purchased 2 knives with in a few years away from home. &nbsp;My parents never had decent knives, so I never would have looked for a hand me down or one I would take with me. &nbsp;I went to a knife store, (before the internet), &nbsp;asked a lot of questions and spent really &apos;good&apos; money on one knife, 8.5&quot; chefs knife. I used this as my only knife for a few years. I can cut through a salmon steak through the middle bone with it. &nbsp;A few years later in Japan I purchased another knife that turned out to be my everyday knife.... a &nbsp;7&quot; santoku knife... &nbsp;for 38 years! &nbsp;It&apos;s much lighter than my chef knife which I really now only use to cut up raw chicken, salmon, and some beef. &nbsp;I only use these 2 knives today. That said I am looking for a cleaver today, just for cutting big sides cuts and butchering bone-in meat. &nbsp;Yes get a good wooden cutting board, (or more), for your knives. Use wood, you are not a restaurant that has to throw a cutting board in a dish washer, don&apos;t use plastic boards. &nbsp;Thanks for the video.

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• AB

  @able8803 · 1 month ago

  The cloth. Flexible and multipurpose. My next is the knife and the stone. Those are real investments.

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• JC

  @JC-il4or · 1 month ago

  Still have wood cutting board that was my mother&apos;s. Solid wood. Needs planing. Furniture handed down, dishes and good pans that were handed down. (No real quality knives, tho) whetstone, &nbsp;yes. Some tools that were grandfather&apos;s. Sadly, no one to leave it all to who will appreciate it.

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• MI

  @Misomner · 1 month ago

  Got sick of replacing non-stick pan and bought a cast iron pan. Everyone in the family loves it! <br>Whit stone, can’t cook without it!

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