Oshibori 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 o-shibori, unlike cloth o-shibori, can be folded and put into a very thin plastic wrapping, for inclusion with packaged products such as bentō lunch boxes in convenience stores. 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
Japanese cuisine Greater Jakarta area, Bandung, Surabaya and Bali. In some cases, Japanese cuisine in Indonesia is often slanted to suit Indonesian taste. Hoka Hoka Bento in particular is an Indonesian-owned Japanese fast food restaurant chain that cater to the Indonesian clientele. As a result the foods served there have been adapted to suit Indonesians' taste. Examples of the change include stronger flavours compared to the authentic subtle Japanese taste, the preference for fried food, as well as the addition of sambal to cater to the Indonesians' preference for hot and spicy food. Japanese food popularity also had penetrated street food culture,