The toki-cocochi was created for those who are not fond of the heavy texture of egg whites. This metallic cutlery helps to beat the egg to a very smooth blend.
The luxurious 18-8 stainless steel, hairline finish product is spoon-sized, fits nicely in the hand and blends egg whites faster and finer than chop sticks. The smooth, loosened egg makes tamagoyaki (Japanese rolled omelet) soft and fully yellow when cut up, and mixes deliciously with the entire bowl of rice in a tamago kake gohan (raw egg on rice). Toki-cocochi is currently used at various establishments including an upscale sushi restaurant in the posh Aoyama area, proving valuable in the cooking of tamagoyaki and chawanmushi (steamed egg custard dish). It is also useful in dissolving powders into water without leaving any clumps. Maintenance is also easy, being dishwasher safe. It comes in two types: for the right-handed and left-handed. The manufacturer has specialized in precision sheet-metal processing of unseen machinery parts, celebrating its 60th anniversary this year since founding in downtown Tokyo. The toki-cocochi was a product born by coincidence, when the owner experimented with the factory’s machinery to create a mixer for his wife who does not like egg whites. The product represents the company’s dream to produce a big hit idea product from a small-scale downtown factory.