A good kitchen sponge cleans faster, lasts longer and stays more hygienic than a cheap one. Here is how to pick and use a Japanese kitchen sponge well.

Choose the right type

• Layered (soft + scrubbing) sponges handle everyday dishes — a soft side for glassware, a firmer side for pots.
• Durable high-density sponges keep their shape and resist falling apart, so they last much longer.
• Non-scratch fibre protects coated pans and delicate surfaces.

Use less detergent

A dense Japanese sponge lathers efficiently, so a small drop of dish soap goes a long way. Squeeze, do not soak — too much water dilutes the foam.

Keep it hygienic

• Rinse and wring the sponge after every use.
• Stand it on its edge or in a holder so air reaches all sides.
• Once a week, sanitise it: soak in diluted bleach, or microwave it damp for one minute (non-metallic sponges only).
• Replace it when it loses firmness or starts to smell.

Match the sponge to the task

Keep separate sponges for dishes and for surfaces to avoid cross-contamination. Colour-coding makes this effortless.

Aisen makes durable, made-in-Japan kitchen sponges and cloths. See the kitchen range.