A stainless steel spoon that can be used for both eating and cooking. This slightly longer length makes it easier to taste the food while cooking and to hold it in your hands. The depth of the spoon part is neither too shallow nor too deep, and the angle is just right, making it perfect for tasting. Also, unlike aluminum, it is quite sturdy, so it feels stable even when washing with a sponge or when using it.
It's very easy to use the handle to scoop out a little bit of yuzu pepper or chili pepper powder, add it to the pot, stir it with the spoon side, and taste it. It has the same polishing as a stainless steel cup, so it has a very smooth texture.
When removing the seeds and pulp from a pumpkin, after dropping the head of the pepper, use the handle to scoop out the seeds and pulp all at once. (It's the best because it's just the right thickness, curve, and firmness.) When you take out the smooth furikake or tea leaves from the bottle or bag ( The long handle makes it easy to take out the watermelon (it's smooth and feels good).Wheneating watermelon, use the thin end of the handle to take out the seeds, then use the larger end to scoop them out. It's thin, so you can eat right down to the skin.
Yasuhiro Watanabe's original brand "CASALINGHI" is engraved on the back of the astragalus handle.
