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
History of the Japanese in Houston Japanese American community in Houston had about 3,000 people, and that, as paraphrased by Minh Dam of the "Houston Chronicle", is "a relatively small number compared to other Asian-American communities in the area". A few Japanese, mostly working as laborers, were present in Houston by 1900, and due to a lack of required English knowledge some Japanese in Houston opened small restaurants that catered to working-class people and served inexpensive American meals. In the 1890s a man named Tsunekichi Okasaki, who took the American name "Tom Brown", opened a Japanese restaurant in Downtown Houston, which employed many recently arrived Japanese