On Saturday, July 29th, 2021, Nonoji's kitchen tools were featured at "Kunel Salon," a website where free-spirited adult women share recommended lifestyle information on fashion, gourmet food, beauty cosmetics, entertainment, and more !
Long live niche tools! They are not versatile or all-purpose, but they are effective in their own way. Nonoji kitchen tools.
Nowadays, "living with less" is popular, and people tend to want tools that are multi-purpose and versatile.
However, tools that are specialized for a single purpose are special products that have been researched and developed for that purpose, and they offer a pleasant feel that cannot be achieved with "substitute" tools.
We would like to introduce you to the "niche tools" of Nonoji, a company that creates unique tools using original ideas and concepts.
Pumpkin
What do you all do when you cut a pumpkin? I usually microwave it for a few minutes before cutting it, but sometimes I want to use it raw in a dish.
But raw pumpkins are hard and difficult to cut... "Kabocha" solves this problem. The key is "pressure point."
The grip is positioned higher, allowing you to apply force from a higher position, making it easier to cut.
The non-slip material and oval shape allow for a natural grip that fits comfortably in your hand, and the brim prevents slipping forward, giving you excellent stability!
Cabby MAX
My family said to me, "I want to eat fluffy, crisp shredded cabbage like the ones you get at tonkatsu restaurants!" but I told them, "That's not possible!" and continued to serve about 100 pieces of cabbage to the table.
But then they won't eat much.
That's why we launched ``Cavepi MAX.''
It's a larger version of a peeler, but the sharp, high-precision serrated blades spaced 2mm apart on the cutting edge capture the cabbage fibers and slice it into thin, crispy pieces.
It has two blades, twice as many as conventional products, making it an excellent product that allows you to shred cabbage twice as fast as usual.
Pakhug Pasta Tongs
Ever since I read an article by Kokentetsu that said, "If you put pasta directly from the pot it was boiled in into the frying pan, the saltiness of the cooking water will have just the right effect,"
Once the pasta is cooked, I transfer it directly from the pot to the frying pan with tongs and toss it with the sauce.
The Pughug Pasta Tongs are very useful in such situations.
These three-dimensional wire tongs gently wrap around your hands for a secure grip. The four-layer three-dimensional wire flexes when you grab food, allowing you to scoop it up securely.
The featured article is here "kunel-salon"
