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Suribachi (擂鉢, lit. "grinding-bowl") andsurikogi (擂粉木, lit. "grind-powder-wood") are aJapanesemortar and pestle. These mortars are used inJapanese cooking to crush different ingredients such assesame seeds.[1]
Thesuribachi is apotterybowl, glazed on the outside and with a rough pattern calledkushi-no-me on the unglazed inside. This surface is somewhat similar to the surface of theoroshigane (grater). Thesurikogi pestle is made from wood to avoid excessive wear on thesuribachi. Traditionally, the wood from thesanshō tree (Japanese prickly ash) was used, which adds a slight flavor to thefood, although nowadays other woods are more common. The bowls have a diameter from 10 to 30 centimeters (3.9 to 11.8 inches).
To use thesuribachi the bowl is set on a non-slip surface, such as a rubber mat or a damp towel, and thesurikogi is used to grind the material. Recently, plastic versions of thesuribachi have also become popular, but they have a much shorter life-span.
Thesuribachi andsurikogi arrived in Japan fromChina around A.D. 1000. The mortar was first used for medicine, and only later for food products. A larger sized Japanese mortar used to poundrice is anusu with a pestle calledkine.[2][3]
The highest mountain onIwo Jima,Mount Suribachi, was named after thiskitchen device.[4]
Media related toSuribachi and surikogi at Wikimedia Commons
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