The Japan Timesのインスタグラム(thejapantimes) - 7月1日 14時35分

Collecting Japanese utensils for your kitchen? What better place to start than with the suribachi and surikogi, the Japanese mortar and pestle, and a collection of fine graters called oroshiki or oroshigane. What makes suribachi different from other mortars is that the unglazed interior is scored with diagonally spiraling ridges called kushime or kushinome, meaning comb pattern. The ridges not only facilitate the pulverizing of seeds, nuts and so on, but they also extract oils and moisture from food more efficiently than a mortar with a smooth surface. (Makiko Itoh photo) #Japan #cooking #すり鉢 #すりこぎ #料理 #cookingutensils #washoku #和食

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