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A Suribachi is a Japanese mortar and pestle.

They can come in a wide range of sizes, anywhere from 4 to 12 inches (10 to 30 cm) wide.

Suribachi are made from ceramic. Inside the bowl, they are ridged and unglazed. Outside, they are glazed, save for the bottom, which helps it to slide less.

They are also made from plastic now.

The ridges inside help to grind things up more easily. There are several standard patterns for the ridges: circular pattern, daisy-wheel or what looks like commas. The ridges are called "kushi-no-me."

The pestle is called a "surikogi." It is made of wood, so that the ridges in the ceramic bowl don't get worn down. Traditionally, they were made from thick branches from the Japanese Prickly Ash tree, the same tree that the spice sansho comes from. The bark was left on, so that some of the spice taste would go into the food. Now, surikogi are made out of wood such as cedar turned on a lathe.

New ceramic ones should be rinsed with hot water and dried before use, to remove any clay dust.

History Notes

Suribachi originated in southern China. They were introduced into Japan sometime in the 1100s.

See also:

Mortar and Pestle

Metate y Metlapil; Molcajete y Tejolete; Mortar and Pestle; Samp Mortar; Suribachi; Thai Mortar and Pestle; Usu

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Oulton, Randal. "Suribachi." CooksInfo.com. Published 28 May 2005; revised 09 October 2007. Web. Accessed 03/23/2018. <http://www.cooksinfo.com/suribachi>.

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