The spirit of washi in daily life Washi's many strengths Food preparation and serving Bottle wrapping , Wrapping confections, Kami-nabe Hosho-yaki, Kami-buta Kami-nabe (paper pots) Kami-nabe are pots made of strong washi with an extremely dense texture. Highly durable against water and heat, they are used for stewing. They were invented during the Edo period (1600-1868), and with their beautiful appearance and humorous application, they are widely used today at traditional Japanese-style restaurants to serve yu-dofu (boiled tofu), yose-nabe (chowder), and other dishes.

Bottle wrapping/Wrapping confections, Kami-nabe Hosho-yaki, Kami-buta Hosho-yaki (fish roasted in washi) A hosho is an Imperial Court or shogun's decree written on a piece of paper, and the sturdy washi used for these decrees is called hosho-shi. Hosho-yaki is made by wrapping a white fish, such as sea bass or tilefish, with wetted hosho-shi and roasting it in an oven. Eaten with citron-flavored soy sauce, this dish was invented during the Edo period (1600-1868) and is now served at traditional Japanese-style restaurants.

Bottle wrapping/Wrapping confections, Kami-nabe Hosho-yaki, Kami-buta Kami-buta (paper lid) In stewing, instead of using a floating lid, a kami-buta is placed over the ingredients in the pot, shutting off the air and thus helping the ingredients better absorb the seasoned broth. Using a kami-buta, each item in the pot is thoroughly seasoned and its shape is maintained. This use of washi again exemplifies its durability against water and high temperatures. All images Copyright. 1997 Kansai International Public Relations Promotion Office. All Rights Reserved.