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
Komatsu (Japanese restaurant) swimming in the sea. During that era, Japan was expanding its Navy. Under the direction of the Navy Minister, the Naval headquarters, Chinjufu, was occupied with planning and practice for its fleet, recruiting of sailors, overall management, and supervision of the Navy. In line with the expanding Imperial Navy, Komatsu continued to develop, and it was called "Pine" (Matsu is "pine" in English). Gradually, the restaurant lost its locational advantage due to a land reclamation process in 1913, and it was no longer a place of white sand and green pine trees. Additionally, due to World War I and strikes